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Quinoa and cannellini Bean Burgers

Course Breakfast /Brunch /Meal/Dinner

Cuisine International Cuisine

Prep Time 1 day day 2 hours hours

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 5

Author Jayasri Ravi

Ingredients

• 4 tbsp olive oil
• 1 orange pepper (use any coloured pepper )
• 3 cloves garlic
• 1 Onion
• 2 medium potatoes
• 1/3 cup Quinoa
• 2 cups Cannellini Beans cooked
• 1 cup water
• 1 tsp Italian herbs
• 1 cup panko Bread crumbs
• Fistful Kale leaves
• 1 tbsp chilli flakes
• 1 tsp cumin powder
• 2 tbsp Omega -3 mixed seeds
• 1/3 cup walnuts ( fistful of walnuts)
• 2 Bread slices** (check notes)

Paste:

• 2 to 3 tbsp corn flour
• 1/3 cup water or as needed

Instructions

• Wash and Soak Cannellini Beans overnight. Adding a pinch of soda helps in soaking properly and when soaked it also helps in reducing the flatulence beans tend to cause. Next day, wash the beans very well again and cook them to perfection. (use double the quantity of water when cooking I use a pressure cooker. Drain the water from the beans and use only the cooked beans. Do not throw away the water and you can use this to cook Quinoa and also use the water to make a paste.
• Rinse quinoa three to four times. Drain the water then in a saucepan bring 1 cup of water to boil add quinoa to it then reduce the flame to a simmer. Cover and cook for 10 to 12 minutes until all the water is absorbed, keep an eye you don’t want it burnt. If you feel it has not cooked to perfection add another ¼ cup of water.
• Cook potatoes. Chop Onions, Garlic, and Ginger. Chop Orange pepper, wash and chop a handful kale. Chop fresh parsley.
• Toast walnuts, grind them to a powder and then 2 bread slices grind them to a powder.
• In a wok heat Olive oil, add a tsp of Italian herbs and then some chilli flakes, 3 omega seed mix fry for a minute to this add chopped onion, crushed garlic and ginger, sprinkle of salt to soften it up quickly add Kale and sauté for 2 minutes.
• Remove it on to a big bowl to this add peeled and mashed potatoes, chopped orange (green) pepper, cooked quinoa, fresh parsley, and Bread crumb mixture.
• Taste the mixture to adjust the spices. Make 6 to 8 patties depending on the size you want it, shape them like a Burger.
• Using corn flour and water make a thin paste like consistency. Dip it into the corn flour paste then again roll on to the panko bread crumbs.
• On a non-stick pan spread a table spoon oil and place 2 to 3 patties depending on the size of the pan cook them on both the sides with another 2 to 3 tbsp of oil to golden brown.
• Alternatively you can bake in a oven Gas Mark 4 for 20 to 25 minutes, or until they become golden brown colour OR you can use an Air fryer and placing 4 burgers at 180 degrees for 12-14 minutes .
• Place them between two burger buns. Serve them with your choice of sauce and then some fresh vegetables like cucumber, onions, Tomatoes and some herbs and salad leaves. I served them with some Home made Mustard sauce.,

Notes

Use any other Beans instead of cannellini beans.  Adjust spices as per requirement.

** You can make this gluten free by substituting a gluten-free bread!  As Bread is used here to firm up the burgers.  You can also make it gluten-free by increasing it with cooked Quinoa and potato to firm it up or use eggs around 2.

The post Quinoa and cannellini Bean Burgers appeared first on My Veg Fare.

QUINOA DINNER ROLLS

Do not ask me why I have a photo like this, first time I made a egg wash and this was how it turned out! very shiny!! :))
coming back to the recipe..

INGREDIENTS:
1 Cup Quinoa
2 Cups water
3 tsp salt
1 and 1/2 tbsp Active dried yeast
1 cup water
1/2 cup honey + 1 tbsp
1 Cup vegetable oil
2 Egg whites
2 Cups whole wheat flour
4 Cups Bread flour ( I used 2 cups bread flour and 2 cups Oats flour)

METHOD:

Here is how I made them.....

First of all cook the Quinoa seed with 2 cups of water, and drain the water if remaining and keep the cooked Quinoa aside.
Next in a bowl take the active yeast and a 2 tbsp of warm water, mix well, and leave it in a warm place, I usually keep it in my MW for 10 -15 min with the light on you can see the yeast bubbling up, this tells me that the yeast is still active and is in good condition, then I start mixing all the ingredients to it.
So, once the yeast is working its way, I added honey, oil, egg whites salt a tsp of sugar and mixed well with a whisk with 1 cup of warm water . until well combined.
Then I added 2 cups of wheat flour, mixed it well then added cooked quinoa and well combined, then I added 2 cups of Bread flour and 2 cups of oats flour.
I had to use all the flour (not adding the last cup of flour as needed instructed by DK),  I do not know why my  dough was quite sticky, and I had a hard time to handle it, but I did not use any extra flour, I dipped my hand in oil once and in the flour once (that is I just floured my fingers but did not take any extra flour to knead) and tried to handle  the dough and knead it until it was quite smooth and soft, then covered it with a cling film oiling the dough and left it to raise, Once it rose, punched it down again and handling carefully gave it a slight flowery knead to it and shaped them into 11 balls as you can see in the picture and allowed it to raise again.
My dinner rolls were not small as you can see!
I gave the rolls an egg wash, I did not add any quinoa on top as DK did.., just left it to bake.
Meanwhile I had preheated the oven to 425 degrees and pushed the tray into bake for 10 to 15 minutes then lowered the temperature to 375 degrees and left it to bake for an other 10 minutes.

As you can see the rolls were well done, they had a soft interior and a fine crust on the exterior, they had a sweetness to taste, My little girl enjoyed it with Mixed fruit jam and said it was really good. The other ten rolls were consumed by all of us with our soup.
Thanks to Priya, DK, Zlamushka and Lakshmi for this lovely event.., which I do really enjoy....
soon I will post my Tried and tasted from Alka of sindhi Rasoi, which all of us enjoyed in our family.....

The post Quinoa Dinner Rolls - Pancitos de Quinoa appeared first on My Veg Fare.

I bought 2 avocados, thinking I will make Glucomole, As my daughter was pestring me to do so.., and cut it in half, but, it was too hard still, she just got upset and left it their, and then my hubby suddenly planned to take the kids to London, The one which was cut got ripened the next day, which I made into Avocado pulkas, the other one was also ripe and I was wondering what I am going to do with it!!, Flash !! came an Idea of baking a muffin, then I remembered Madhu's Quinoa event and Lo!!, here I made them into small cakes with my new tins!!, My friends who visited during the day, had a cake each and said it was absolutely gorgeous!!.
The best thing was even though the cake was heavy when I cut opened it, it was so tender, soft and beautifully textured, I was so amazed (only thing I did not like was the smell of Avocado baking!!!). I sure want to tell you guys you must try it definitely.
UPDATED : I had a friend telling she tried these but they were sticking on to the tin, so I tried them again, and I have updated the recipe... with more pictures hope it is helpful, I inserted the cherries inside the cakes to show that I have tried them again and has turned out perfectly well, This time I had no Quinoa flour so I slightly toasted the Quinoa in a pan and powdered it in my Indian Mixie and made a fine powder/flour out of it and that is what I have used it.

EGGLESS AVOCADO-QUINOA CAKES

The post Eggless Avocado-quinoa Small cakes appeared first on My Veg Fare.