Ingredients ½ cup water
¼ cup quinoa, rinsed thoroughly
About 12 g rolled oats
2 tbs grated parmesan cheese
1 egg, lightly beaten
1 tbsp chopped fresh chives or spring onion
1 small zucchini, cut with potato peeler
1 yellow squash, thinly sliced
2 wholegrain bread rolls (large),cut in half
Small handful of baby spinach leaves
Dob of mayonnaise
BEETROOT & FETA RELISH
75 g baby beetroot, peeled, chopped
1½ tsp lemon juice
30 g Granny Smith apple, chopped
30 g smooth feta
Put the water and quinoa into a small pot and bring to the boil. Reduce the heat to low and simmer for about 12 minutes or until the liquid is absorbed -if you are using red quinoa, you can see the white "tails" when it is almost done.
Transfer this to a bowl and allow to cool completely.
Add the rolled oats, Parmesan, chives and half of the egg mixture. Add salt & pepper and mix.
Leave this mixture to stand for about 10 minutes while you make the rest.
Meanwhile make the relish by putting the beetroot pieces and lemon juiceinto a processor. I do not have one so used a blender. Mix till finely chopped.
Add the apple and fetta.
Process until it forms a coarse paste. Add salt and pepper, if required.
Relish now ready for use
Cook the zucchini strips and squash for a few minutes, and add salt and pepper when cooked.
Heat a bit of oil in a frypan and using large egg rings, place the quinoa mixture in these, and flatten.
Flatten the burgers
Cook for around 2 minutes each side or until crisp and browned. Remove the egg rings when turning.
Top each bread roll with the beetroot relish.
Add some baby spinach.
Add the quinoa burger.
Add the squash and Zucchini
Add a dollop of mayonnaise and spread lightly.
I then fried the left over egg as an omelette and put this on top.
Ready to put top of roll on burger
Now top with the top of the roll and eat without it spilling everywhere!