VEGAN BEET QUINOA BURGERS
You will love these delicious, not mushy, and super crispy Vegan Beet Quinoa Burger! They are easy to make, versatile, nutritious, and ideal for using some leftovers as ingredients.
Equipment
- 1 Food processor
- 1 Baking sheet
Ingredients
- 1 cup dry white quinoa cooked and cooled (about 3 cups cooked).
- 1 can kidney beans 15 oz (425 g), drained.
- 1 can sliced beets 15 oz (425 g), drained.
- ¼ cup vegetable broth
- 1 red onion medium size, finely chopped.
- ½ cup red bell pepper chopped.
- 2 garlic cloves minced.
- ¼ cup parsley fresh.
- 1 tbsp Italian seasoning
- 3 tbsp ketchup
- 1 tbsp coconut aminos
- 1/3 cup rice flour
- Salt and pepper to taste
Instructions
- Pre-heat oven to 400 °F (200 °C).
- In a skillet over medium heat, add the vegetable broth and sauté the onion and red bell pepper for around 5 minutes or until the onion is translucent, with a pinch of salt. Then add the garlic cloves, and sauté until fragrant. Set aside to cool.
- Add half of the cooked quinoa to a food processor, along with the sautéed veggies, kidney beans, beets, parsley, Italian seasoning, ketchup, flour, and salt and pepper. Process until a textured dough forms.
- Transfer the mixture to a bowl, add the rest of the cooked quinoa, mix, and form the patties (with about ½ cup of mixture each) and place them on the prepared baking tray.
- Bake the patties for about 20 minutes. Flip them and continue baking for an additional 20 minutes (or until they are golden on the outside on both sides).
- Serve the patties with buns, with favorite toppings, or just with a salad or favorite side dish.
Notes
- Store any leftovers in an airtight container on the fridge for up to 5 days. You can freeze them (up to 1 month).
- if you want to know how to cook quinoa check the steps here: How to cook Quinoa.