The Green Heart Grocer stocks the lovely Three Farmers' Quinoa - grown sustainably in Narrogin, Western Australia!
I had the pleasure of meeting Zoe (one of the three farmers) and I love supporting local, family run business!
My sister and I put together this recipe last week "playing" in the kitchen. We had three key ingredients that we googled - quinoa, kale and pumpkin. From our search results we took ideas from about four different recipes depending on other food we had in the fridge and pantry.
We were very happy with our result! Even my VERY fussy five year old ate three quinoa burgers, and our big boys (partners) even liked them!!!
This recipe breaks my usual rule of thirty minutes in the kitchen... but I have fine tuned the steps to minimise time and mention which dishes you will reuse in the process, so keep them out handy. Also you can either bake the burgers (takes 30 minutes) or lightly fry them (much quicker).
Get the spices from your local bulk food store, your fresh veggies from an organic supplier, make sure your eggs are actually free range... everything else from The Green Heart Grocer and enjoy a zero waste meal!
Ingredients. Makes approx 20 burgers
- 1/4 jap pumpkin
- Maldon sea salt
- 1/2t cinnamon
- 1.5 cups quinoa (rinse thoroughly)
- 3 cups water + 1 heaped teaspoon veggie or chicken stock powder or 3 cups stock
- 2 dessert spoons olive oil (plus a little more if you chose the lightly fry method)
- 1 brown onion (finely diced)
- 1/2 bunch kale (about 4-5 leaves, stem removed, finely chopped)
- 1 red capsicum (finely chopped)
- 3 cloves crushed garlic
- 1/2t ground cumin
- 1/2t ground coriander
- 1/4t caraway seeds
- 1.5t Tom paste or passatta (whatever is open, doesn't really matter!)
- 1 lemon juiced
- 1/2 cup pumpkin seeds (finely chopped - use processor if you like, just means more dishes)
- 3 eggs
- 3 heaped desert spoons almond meal
- 1 cup plain yoghurt
- handful of finely chopped fresh mint
Equipment - anything you reuse doesn't need to be washed in between!
- Chopping board (use for all chopping)
- Sharp knife (as above)
- Garlic crusher
- Small bowl or mug for pumpkin seeds after they are chopped
- Baking tray or dish (lined with baking paper if needed, depends on your dish). You can reuse this for the last step if you bake instead of lightly frying)
- Medium saucepan with lid (used once for quinoa)
- Spatula - use to mix the quinoa & stir fry
- Small measuring jug (use for stock and then again later for garlic/ lemon mix)
- 2 x desert spoons use once each
- 1/2 and 1/4 teaspoon measure
- Fork for whisking egg
- Lemon squeezer (if you like, I just squeeze it over the measuring jug and scoop out the pips with the fork)
- Non stick fry pan (use for onion and then frying burgers if you chose this method)
- Large mixing bowl (use for kale & capsicum, then later to combine all ingredients)
- Large mixing spoon or just reuse a desert spoon!
- Dish or container for cooked burgers
Pre heat oven to 210 degrees celsius.
Place quinoa (thoroughly rinsed) & water with stock into saucepan with lid. Bring to the boil. Stir, replace lid & reduce heat to low. This will take approx 15minutes to cook. It's ready when liquid is absorbed & quinoa is translucent. Set aside when cooked. Keep an eye on this but while it's cooking...
Cut pumpkin into approx 2cm cubes. Place on baking tray. Sprinkle with salt and cinnamon & roast in oven till golden on the edges. Set a timer for 15minutes, then flip the pumpkin & set timer for another 10-15minutes, then assess if cooked enough. When cooked set aside. While the pumpkin is cooking...
Finely chop the kale & capsicum and set aside in large mixing bowl.
In measuring jug combine the crushed garlic, cumin, coriander, caraway, tom paste & lemon juice & set aside.
Finely chop the pumpkin seeds and set aside.
Finely chop the onion. Fry up the onion in the olive oil, on medium heat till lightly golden. Add the garlic/ lemon juice mix (give the measuring jug a rinse to reuse for the yoghurt dressing). Stir fry for a minute.
Add kale & capsicum & stir fry till the kale in reduced & capsicum is slightly soft.
In the large mixing bowl (don't worry if there are traces of kale!) gently whisk the eggs. Add all ingredients: cooked quinoa, jap pumpkin (set tray aside for reuse if you are baking the burgers), onion/ kale mix (be sure to scrape the fry pan so you can reuse it, if you are frying the burgers), pumpkin seeds & almond meal & combine well.
Now you can cook them, by lightly frying them on the fry pan OR in the oven.
Using the same fry pan as before, add a little olive oil and heat on medium. Roll mix into balls (5-7 at a time depending on size of fry pan) flatten a little in fry pan & cook till a little crispy on each side.
Or cook in oven:
Roll into balls & place them on a lined baking tray, flatten a little. Spray burgers with a little olive oil. Bake for 20-30 minutes, 190 degrees celsius. No need to flip them during cooking. If you want to cook them all at once you will need an extra baking tray, or cook them in two batches.
To serve finely chop some mint, add to yoghurt in measuring jug and enjoy!!