A wonderful healthy burger – this vegetarian option is rich in protein and the addition of quinoa and feta provides plenty of calcium too. Make up a batch of these and keep them in the freezer uncooked ready for a speedy evening meal. The tomato relish is delicious and great served with fish and chicken too.

Quinoa And Feta Burgers With Tomato Relish


Difficulty – Information to follow soon.

Time – Information to follow soon.

Serves – 4-6

What’s good about it?

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  1. Add the quinoa to 250ml water with the bouillon powder and bring to the boil. Lower the heat and simmer with the lid on for 15 minutes until cooked. Allow to cool slightly then place in a bowl.
  2. Preheat the oven 180C, gas mark 4. For the relish place the tomatoes and onion on a baking tray. Drizzle over the oil and cook in the oven for 15 minutes until soft. Place in a food processor with the remaining ingredient and pulse to form a thick chunky puree. Allow to cool
  3. Heat the olive oil in frying pan. Add the onion, garlic and cumin. Cook, stirring for about 5 minutes. Season with salt and pepper. Add the beans, feta and cooked quinoa. Stir in the herbs and cornflour and mash with potato masher to break up the beans.
  4. When cool enough to handle, divide into 6 portions. Shape into 6 burgers.
  5. Heat some oil in large frying pan on medium-high. Add the burgers. Cook until browned or each side, about 5-6 minutes
  6. To serve, place the patties into burger buns and arrange over the toppings of your choice.

Calories per burger with relish (no bun) 215kcal, Protein 8.5g, Carbohydrates 24g, sugars 6.2g, total fat 9.7g, saturates 3.4g

Did you Know?

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80g / scant ½ cup quinoa

2tsp bouillon powder

2tbsp olive oil

½ red onion, finely chopped

2 garlic cloves, crushed

1tsp ground cumin

1 x 400g can black beans or kidney beans, cooked and drained

115g / 4oz feta cheese, crumbled

1tbsp parsley, chopped

1tbsp mint, chopped

2tbsp cornflour

Tomato Relish

4 tomatoes, quartered

1 red onion, quartered

1tbsp olive oil

1 small chipotle chilli, soaked in warm water for 20 minutes

1tbsp fresh coriander

2tsp xylitol

2 tsp. balsamic vinegar