beetroot

a superfood recipe: summery quinoa burger

We all know that quinoa is a superfood packed with goodies and popular amongst many especially for the vegetarians and vegans.  I was introduced to such wonderful ingredient about 7 years ago by Life Cafe in Soho.  I've been eating them since then.  Quinoa is not only good for salads but they make awesome patties for burgers.  That's what I love about cooking, it is full of endless possibilities.  I have been making quinoa patties for awhile but the burger that I had today is my new experiment.  The result was surprisingly delicious and I would love to share this recipe with you.  I used an english muffin instead of a bun and I used a little bit of edamame pesto that I made the other day.  I am very happy and satisfied with its taste.  Please give it a try if you have time this weekend.  :) 

This light burger is perfect for the steamy hot summer.   

I used my favorite A&B American Style hot sauce and blended it with a little bit of mayonnaise and honey.  

A summer veggie burger that is packed with summer flavors.  I added a tablespoon of the edamame pesto I made the other day, the recipe is here.

For the cucumber and radish pickles: 

2 cucumber, shaved

1 medium size radish, shaved

1 tsp sesame seeds

2 tbsp rice vinegar 

Instructions: 

1) Mix them in a bowl and refrigerate for at least 15-20 minutes before using.  

For the hot and sweet sauce: 

2 tbsp mayonnaise

1/2 tsp honey

2 tsp hot sauce

Servings: 8 patties

Preparation Time: 10-15 minutes

Cooking Time: 25 minutes

Ingredients: 

2.5 cups quinoa, cook according to package label*

1/2 red onion, finely chopped

1/2 vegetable stock tablet

2 eggs

1/2 cup grated parmesan

1 bunch(1/2 cup) chopped spring onions

1 handful chopped parsley

1/2 cup panko bread crumbs

extra-virgin olive oil

Instructions: 

1) Cook the quinoa in a small pot with water and add the 1/2 vegetable stock tablet to the quinoa.  After it's cooked, let it cool off.  

2) Get a large mixing bowl, add the chopped vegetables, herbs, quinoa, eggs, grated parmesan, and bread crumbs.  Mix well.  Season. 

3) Preheat a frying pan with a generous amount of olive oil on medium-low heat.  Pan fry each side of the patties for about 3-5 minutes until the patties turn golden.  

Remarks: Please DO NOT flip the patties without frying for at least 3 minutes on each side.  

Ingredients for each burger: 

1 quinoa patty

1 english muffin, toasted

radish and cucumber pickles

edamame pesto

cucumber and radish pickles

a handful of mixed greens

2 thinly sliced roasted beets

hot and sweet sauce

1 tbsp butter

Instructions: 

1) Toasted the english muffins with butter.  Spread pesto on one side of the muffin.  

2) Top with beets, greens, pickles, patty, and a touch of the hot and sweet sauce.  

Every bite is full of summer taste and it is super light. 

a summery pasta is on the way...

Another summer dish that is packed with love.  This dish is high in fibre and low in calorie.  If you are concern about your carbo intake or weight, maybe you can consider having it for lunch.  As a vegetarian, a pasta dish usually fills me up and provides enough energy throughout the day.  I don't normally feel hungry until much later in the evening.  Oh, I also made a fresh juice with beetroot, orange, apple, lemon, ginger, and celery to go with my meal.  Not so shabby today.  ;)

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients: 

4 large tomatoes, skin removed*, chopped

4 sun-dried tomatoes, chopped

2 garlic cloves, finely chopped

2 shallots, finely chopped

1 tbsp caper, rinsed

1/2 lemon zest

1/2 lemon juice

1 bunch fresh parsley or basil, chopped

200g spaghetti, cooked according to the package label

extra-virgin olive oil

* To remove the skins of the tomatoes, I used a knife to mark an X at the bottom of each tomato.  Place them in hot water for a couple of minutes then peel off the skins from the bottom.  

Instructions: 

1) Preheat a frying pan with olive oil on medium-low heat, add the chopped garlic and sun-dried tomatoes.  Stir and cook for 3-5 minutes on preferably low heat to avoid burning.  Heat off after the garlic and sun-dried tomatoes are cooked. 

2) Add the capers, chopped shallots, and tomatoes.  Mix well and season. 

3) Add the cooked pasta with the tomato mixture and mix well.  Transfer to a serving plate.

4) Transfer to a serving plate.  Garnish with some chopped parsley and lemon zest.

5) Add a splash of olive oil and a twist of lemon juice before serving.