ENG
 
ITA
 
DEU
 
FRE
 
 
 
 

 

 
TASTE THE RECIPE

Quinoa, chickpea and flax seed miniburger

 
TIME

40'
DIFFICULTY
Chef
Medium
 
 
RECOMMENDED PRODUCT


 
 
INGREDIENTS

Ingredients (for 4 people) 

150 g dried quinoa (three colours; quinoa, red quinoa, black quinoa)  
240 g pre-cooked chickpeas (a can or jar)
20 g flax seeds
1 clove of garlic
2 small spring onions
1 carrot
1 potato
Rosemary
4 spoons extra virgin olive oil
Bread crumbs
1 pinch of salt
A handful of salad
8 datterini tomatoes
1 lime
Black pepper
1 jar Salsa piccante (spicy sauce)  Compagnia
Tomato juice
8 small rolls (made with oil)  (white, with grains, with olives).

PROCEDURE

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.



DISH PREPARATION

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.


TIPThe 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.


 

 

 
This site uses cookies: click on CLOSE or proceed with the navigation allows the use of cookies.   Disclosure CLOSE