Rinse the quinoa well. Cook in a pan with a double quantity of water for approx. 20 minutes. Drain and leave to cool.
Peel the potatoes, cut into small cubes and cook in water for 15 minutes. Wash and chop the carrot and spring onions into regular cubes . Heat 2 spoonfuls of oil in a pan: add the spring onions , the carrots , the clove of garlic (remove the garlic at the end of the cooking), cook for a few minutes over a high flame. Add the pre-cooked chickpeas, the boiled, cubed potatoes , the rosemary , a pinch of salt and keep cooking for another 5 minutes. If necessary add a little more water.
When cooked coarsely grind all the ingredients in a blender. Add the precooked quinoa to the mixture and the flax seeds, stir well until the mixture is fairly compact and homogeneous.
With the help of a pastry ring with a diameter of 5 cm make Miniburgers with the mixture 2 cm high. Place them quickly and gently into the breadcrumbs. Heat 2 tablespoons oil in a pan and cook for a few minutes.
Cut the rolls in half. Stuff with the SPICY SAUCE, the Miniburgers, a few leaves of salad and the baby tomatoes cut into slices.
The chef recommends combining the dish with a tomato juice with lime juice and a little 'black pepper.
TIP: The suggested dish is particularly suitable for vegetarians and vegans. Chickpeas but especially the quinoa guarantee an intake of vegetable protein. The tomato juice is rich in vitamins and mineral salts with antioxidant effect. Flax seeds contribute to the contribution of type omega 3 fatty acid that protect the body, preventing cardiovascular diseases.