Quinoa,Butterbean & butternut squash burgers.

Served with butternut wedges, salad and beetroot houmous! (Will blog the houmous recipe later) 

Burgers 8 pp for both

Avacado 4pp for half (45g)

Salad & balsamic 0pp

Beetroot houmous 2 pp

Total 14 per person 

Day two of transformation Ed! Going well so far. I've also only had 1 cup of coffee over the last two days!Go me:) tonight I cooked Quinoa Burgers, in hindsight one burger was plenty, they were very filling. This recipe is a bit fiddely, but worth it. 

Ingredients

Serves 2 (but made 4 burgers) 

100g Quinoa

190ml water

Zest of 1/2 lemon

1 tsp paprika

Few sprigs of fresh thyme

1/2 red onion 

Small butternut squash

200g butterbeans

Salt

2 tsps balsamic vinegar

1 tbsp parsley

4 sun dried tomatoes

1/2 tbsp sesame seeds

1/2 tbsp lemon juice

Clove garlic

Oil spray

Method 

1. Preheat the oven to 200 degrees C

2. Put the Quinoa, water, lemon zest and paprika and thyme into a pan, bring to the boil, then reduce heat, cover and cook until water is adsorbed and Quinoa soft. Set aside.

3. Peel the red onion, cut into half moons and place in a small oven proof dish with 1/2 the balsamic vinegar. Peel, deseed and chop the butternut and place in a roasting tin, spray with oil spray. Put both into the oven and  cook for 30 minutes. 

4. Drain the butterbeans. Place half of them in a bowl and half in a food processor.

5. Into the bowl add the parsley and half the cooked quinoa. 

6. Into the food processor, add the rest of the quinoa, red onion, sun dried tomatoes, squash, sesame seeds, lemon juice, salt, balsamic vinegar and garlic and blitz until smooth. 

7. Combine both mixtures and shape into 4 burgers. Don't worry if it's a wet mixture. Place on a baking tray lined with grease proof paper and roast for about 20 minutes. 

While cooking prepare avacado and salad.