Quinoa Burger with Pumpkin and Seeds

Ingredients

• quinoa — 250 g
• onions — 2 (chopped)
• leek — 1 (chopped)
• hot vegetable stock — 400 ml
• pumpkin — 80 g (grated)
• sesame seeds — 2 tbsp
• sunflower seeds — 2 tbsp
• flax seeds — 2 tbsp
• fresh parsley (chopped)
• olive oil — 2 tbsp (plus a few drops for frying)
• salt and ground black pepper (to taste)
• tomatoes — 2 (to serve, diced)
• mozzarella cheese — 150 g (to serve; see tips)
• fresh basil (to serve)

Method

1. Wash the quinoa.
2. In a heavy pot, gently cook the onions and leek in 2 tbsp olive oil until lightly browned.
3. Stir in the quinoa and the hot stock and cook uncovered at a low boil for 10 minutes.
4. Add the pumpkin, all the seeds, salt and pepper, mix and switch off the heat. Cover and leave until completely cool.
5. Stir in the parsley and refrigerate for 2 hours.
6. Mix again and shape into patties with hands dipped in cold water.
7. Brown the burgers on both sides in a pan with a few drops of olive oil.
8. Serve with a salad of diced tomato, mozzarella and basil, dressed with salt, olive oil and black pepper.