Beetroot & Quinoa Burger


Great source of energy while maintaing your blood sugar levels stable + high fiber and high minerals such as manganese, magnesium, zinc and others. Considered an anti-flammatory phytonutrient that contains omega 3 and helps prevents diseases such as obesity


Serves 26 -28 mini burguers:
1 1/2 cup of Quinnoa
1 cup of shredded carrots and 1/2 cup of shredded beets
1/4 of cup of virgin olive oil
1 1/2 cup of sweet onions cut in small pieces
1 cup of leeks cut in small pieces
3 small eggs or 2 medium eggs both free range
1/2 cup of buckwheat flour
1 desert spoon of sea salt and 2 limes squeezed
3 coffee spoons of minced garlic
1 desert spoon of Rosemary, cumin and black pepper (you can add more of any of these dried herbs according to your taste or if you don´t like it suppress from the recipe
1 ripe avocado cut is slices to serve it with the burger 2 kumato tomato cut in round slices to place under the burger once ready to serve Raisins without seeds optional Parsley to decorate Glazed raspberry balsamic vinegar Soy sauce More olive oil for frying the burgers at the end Preparation 


1- Boil 3 cups of water in a large pan and after add 1 and 1/2 cups of quinoa real. It cooks very similar to rice. It takes about 15 to 20 minutes in medium heat. Once the quinoa is cooked the grains will be soft and you can strain it if there is any leftover water. At this point add 1/2 a desert spoon of sea salt and one squeezed lime to marinate it.

2-Add to the shredded carrots and beets one squeezed lime.

3- In a separate pan add the olive oil and the minced leeks and onions. Let it sautéed for a moment and then add the carrots and the beets and sautéed it for another 5 minutes.

4-Put the quinoa on a different glass recipient and mix into it the sautéed carrots and beet. Let is cool for a few minutes.

5- Once cooled add 2 eggs and the buckwheat flour. Mixing with a wooden spoon or with your hands full of love and good intentions. Put in the cumin, rosemary and black pepper. At this point you need to decide if you need an extra egg or not depending on the texture. The texture needs to be so you can make small burger patties in the center of your hands about 2 centimeters or 1 inch thick. The burger needs to stay together. If the mix is too wet you add a bit more flour and if it is to dry you add your third eg.
6- One variety is to put raisins in the mix of the burger if you enjoy the sweet and salty taste together.

How to fry the burgers with small amounts of olive oil? Just use enough to cover the bottom of the pan.

A – Fry it on a pan with olive oil and soy sauce

On a pan put the olive oil, the soy sauce and some minced onions with a bit of honey on top. Let it warm up and then place the burger on top and cook it for 4 minutes on each side.

B – Fry it with garlic and oregano

On a pan put the olive oil about 1 inch or 2 centimeters high covering the bottom of the pan. Put the minced garlic on top and the oregano. Let is warm a bit and place the burgers on top. Let the burgers cook 4 minutes on each side.


Surprise your guests presenting the burger and they will wonder if it is real meat burger or not…

Serve it on top of kumato sliced tomatoes. On top of the burger put a slice of avocado. Marinade the avocado with a pinch of sea salt, lime and olive oil. A drizzle of raspberry glazed balsamic vinegar. Serve on the side pineapple fries on a bed of rucula.
Place the quinoa burger on a burger bun or inside a healthy pitta bread add some delicious caramelized onions, some feta cheese. It will be just like a real burger with the perks of all the nutrition of the quinoa and the veggies….

Our most important ingredient is sharing what we cook with whom we love