Quinoa and Kidney Bean Burgers
1/4 cup (50g) Uncooked Quinoa
1/2 cup (115ml) Water
1/2 A White Onion
1 clove garlic
1 tsp Chilli Powder
1/2 tsp Ground Cumin
1 (400g/14oz) can Kidney Beans
2 tbsp Soy Sauce
salt and pepper
Preheat the oven to 200°C. Place the quinoa and water in a saucepan and cover with a lid. Bring to a boil. Once the water is boiling, reduce the heat so that it's simmering. Cook until all the water has been absorbed by the quinoa, then fluff it up with a fork.
Drain and rinse the kidney beans and place them in a large bowl. Mash thoroughly with a fork.
Dice the onion and saute on a medium heat with a little olive oil for 2-3 minutes until the onion starts to become translucent. Mince the garlic clove and add to the pan, stir it around and cook for a further minute.
Add the chilli powder and cumin to the onion mix and cook for 2 minutes until the spices are fragrant. Add the whole mixture to the bowl with the beans.
Also add the quinoa into the bean bowl with the soy sauce and mix everything together. If desired, season with a little salt and pepper.
Shape the mixture into 4 burgers about 1 inch thick. Place on a flat baking tray lined with parchment paper and bake for 8 minutes. Then, carefully flip the burgers using a spatula and bake for another 8 minutes. Remove from the oven and allow to cool for around 5 minutes before serving.
Top with your favourite burger toppings in a bun of your choice!