Quinoa burger and Quinoa stuffed peppers

Quinoa burger

These quinoa burgers are vegetarian and gluten-free, they also have very little fat, since we have replaced the minced meat with quinoa.
A super light burger made with quinoa, mushrooms, oatmeal, and cooked in the oven, crispy on the outside and tender on the inside.

Ingredients to make 4 hamburgers

  •     1 cup (240 ml) of vegetable broth (you could also use chicken broth)
  •     1/2 cup dried quinoa
  •     3/4 cup oatmeal
  •     1 tablespoon of extra virgin olive oil
  •     225 grams of chopped mushrooms
  •     2 shallots, chopped
  •     3 garlic cloves, minced
  •     1 egg, beaten
  •     1 tablespoon Tamari or soy sauce
  •     1 teaspoon Worcestershire sauce
  •     1 teaspoon of chili powder
  •     1/4 cup hummus
  •     3/4 teaspoon of salt
  •     1/2 teaspoon black pepper
  •     1/2 teaspoon of paprika
  •     4 hamburger buns

Preparation of the recipe in steps:

  1.     Quinoa is washed in plenty of cold water, drain and put in a saucepan with the vegetable stock to cook until it boils. Cover the casserole, lower the temperature, and leave to cook until the quinoa is tender about 15-20 minutes. Set it aside to cool slightly.
  2.     Meanwhile, the tablespoon of olive oil is heated in a skillet over medium heat. When hot, add the mushrooms and chopped shallots, and sauté until tender, about 5-7 minutes.
  3.     Add the minced garlic, season with salt and black pepper, and cook for 2 more minutes. Remove from heat and allow to cool separately.
  4.     The cold quinoa is deposited in a large bowl, the mushroom mixture, the oatmeal, the beaten egg, the two sauces, the chili powder, the salt, the black pepper, the hummus, and the paprika are added; and everything is stirred until it forms a manageable paste.
  5.     It is divided into 4 portions and is shaped like a hamburger. It is wrapped in plastic wrap and placed on a tray that will be kept in the fridge until it cools completely about 30 minutes.
  6.     15 minutes before, the oven is preheated to 225ºC and a baking tray with nonstick spray is greased. Put the tray in the oven and bake for 25 minutes or until the center of the patties is completely done.
  7.     Burgers are removed from the oven and placed between the burger buns. It can be accompanied by any ingredient you want.
    Quinoa hamburger


These burgers freeze very well, so you can make more and freeze them. To freeze, cool the patties once removed from the oven and wrap them in film. Store them in a plastic bag and freeze them.
To reheat, unwrap them, put them on a plate, cover them with a piece of kitchen paper and microwave in half power for one minute, then full power for 30-45 seconds or until heated through.

Quinoa stuffed peppers

This recipe for stuffed quinoa peppers is a feast for both the eyes and the mouth.
It all starts with a delicious (and very simple) Mexican-style quinoa filling full of flavor.
In the time it takes to cook the quinoa, you can have all the other ingredients prepared and ready to fill. So all you have to do is let the oven do the work.
This recipe can also be made with piquillo peppers using the quinoa filling, but I preferred to make some Mexican-style peppers, and the raw ones stick better. In addition, its bright colors stand out to the eye and make it a round dish, both in presence and flavor.
If you are looking for an alternative, here is a recipe for stuffed piquillo peppers, rich rich.

Ingredients needed for 4 people:

  •     4 large peppers (can be green, red, or yellow)
  •     3/4 cup dried quinoa
  •     400 grams of black beans
  •     1 cup sweet corn
  •     2 spring onions or chives
  •     2/3 cup homemade tomato sauce
  •     1 and 1/2 teaspoon of cumin
  •     1 teaspoon of paprika
  •     1 teaspoon of chili powder
  •     Salt to taste

Optional ingredients:

  • chipotle,
  • tomato,
  • coriander,
  • green chilies,
  • garlic powder ...

Optional sauces: 

  • hot sauce, 
  • guacamole ...

How to make the peppers stuffed with quinoa?

  1. First, we wash well and drain the quinoa, and cook it in a saucepan with 1 ½ cups of water or broth (I usually use a vegetable broth instead of water to give it more flavor), according to the package directions.
  2. Meanwhile, we wash the peppers and cut them in half. We remove the stems, the seeds and any ribs that they have.
  3. We wash and drain the black beans, and finely chop the spring onions.
  4. In a large bowl, add the cooked quinoa, along with the beans, corn, chives, homemade tomato sauce, cumin, paprika, and chili powder. We mix everything so that it is evenly distributed and adjust the seasonings.
  5. We preheat the oven to 200 ºC and grease a baking dish in which the peppers fit.
  6. We place the peppers in the source and fill them with the quinoa mixture. We press down on the filling to make it more compact and fit more.
  7. Once the peppers are filled, we cover them with a sheet of aluminum foil and put them in the hot oven for about 35-40 minutes. After that time, we remove the aluminum foil and let it gratin for 10 more minutes.
  8. It can be served with any desired sauce or filling. You can also add grated cheese on top and gratinate in for the last 5 minutes. I like to serve it with a dish of this zucchini cream recipe, but soup or other cream works well too.

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