Preparation Time –  10 minutes

Cooking Time – 10 – 20 minutes

Servings – 4

 

Ingredients

  • 280g cooked cooled quinoa
  • 2 tbsp (14g) Linwoods Milled Flaxseed Nuts Q10  + 90 ml water
  • 40g buckwheat or oat flour
  • ½ a medium zucchini, finely grated
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 40g toasted sunflower seeds
  • 15g runny tahini 
  • ½ Pink Himalayan Rock Salt

 

To Serve

  • Natural or non dairy plain yogurt
  • 3 tbsp beet juice
  • Pink Salt to taste
  • Cucumber
  • Lettuce
  • 4 Buns of choice

 

Directions

  1. Mix together flax and water and set to one side for 15 minutes until “eggy” in consistency.
  2. Mix together all ingredients in a large bowl. Divide into four even balls and then flatten between the palms of your hands to form patties.
  3. You can bake in the oven for 20 minutes or pan fry/grill/barbecue for 5 minutes each side.
  4. If using the oven preheat to 180C (350F).
  5. Mix together beet juice and yogurt of choice, season to taste with Pink Himalayan Rock Salt.
  6. Place beet yogurt on bun bases, top with quinoa burgers, lettuce, thinly sliced cucumber and bun “lid”. 
  7. These also keep well once cooked in the fridge for up to three days in a seal tight container or you can make them the night before hand and then cook from the fridge; they will just take an extra few minutes to heat through.

Be inspired!

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