Energy-boosting – Quinoa and Feta Burgers with Tomato Relish Recipe

Ingredients

80g/2¾oz quinoa
2tsp bouillon powder
2tbsp olive oil, plus extra for frying the burgers
½ red onion, finely chopped
2 garlic cloves, crushed
1tsp ground cumin
400g/14oz tinned black beans or kidney beans, drained and rinsed
115g/4oz feta cheese, crumbled
1tbsp chopped parsley leaves
1tbsp chopped mint leaves
2tbsp cornflour
sea salt and ground black pepper
burger buns, to serve (optional)
lettuce leaves and tomato slices, to serve (optional)

Tomato relish:

1 small dried chipotle chilli
4 tomatoes, quartered
1 red onion, quartered
1tbsp olive oil
1tbsp coriander leaves
2tsp xylitol
2tsp balsamic vinegar

Method

To make the relish, soak the chilli in warm water for 20 minutes, then drain. Preheat the oven to 180°C/350°F/Gas 4. Put the tomatoes and onion on a baking tray, drizzle over the oil and roast for 15 minutes until soft. Put in a food processor with the chilli and the remaining relish ingredients and pulse to form a thick, chunky purée. Leave to cool.

Put the quinoa in a saucepan with the bouillon powder and 250ml/9floz/1 cup water and bring to the boil. Turn the heat down, cover with a lid and leave to simmer for 15 minutes until cooked. Leave to cool slightly, then transfer to a bowl.

Heat the olive oil in a frying pan. Add the onion, garlic and cumin and cook, stirring, for about 5 minutes. Remove from the heat and add the beans, feta and cooked quinoa and season with salt and pepper. Stir in the herbs and cornflour, then mash with a potato masher to break up the beans. Leave to cool slightly.

When the mixture is cool enough to handle, divide it into 4 equal portions and shape into burgers.

Heat some oil in large frying pan over a medium-high heat. Add the burgers and cook for about 5-6 minutes, turning halfway through to brown on both sides.

Put the patties in burger buns with the lettuce and tomato, if using, or just serve with salad and the relish.

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