By Jenny Wood, Natural Chef
Bright beetroot red these rather magnificent vegan burgers hold together perfectly on a bbq or in the oven. Beetroot and quinoa are rich in iron which is a mineral that our bodies need to deliver oxygen to tissues, support red blood cell formation and build immunity.
This recipe can be made without first sprouting the spelt and quinoa grains but plan ahead if you can as the sprouted grains will ease digestion and increase the bioavailability of good nutrients. Sprouted grains and beans also take half the normal cooking time of dry grains and beans.
To sprout spelt grains you should first soak the grains for 8 hours and then place them in a sprouting jar for 2-3 days. To sprout quinoa you should soak the quinoa for 2 hours and then place in a sprouting jar for 1-2 days.
Ingredients (makes 5-6 burgers)
140g SO Sustainable Spelt Grains
100g SO Sustainable Organic Quinoa
80g SO Sustainable Organic Jumbo Oats
1 large beetroot
½ tbsp. ground all spice
½ tbsp. ground nutmeg
1 small bunch fresh parsley (chopped)
Rinse the spelt grains and add them to a pan of boiler water. Simmer on a medium to low heat for 15 minutes (if sprouted) or 30 minutes (if not sprouted).
Rinse the quinoa and add to the pan of boiling water for the final 15 minutes (if not sprouted). If sprouted, you can skip this step and use the raw sprouted quinoa.
In a food processor combine the spelt grains, quinoa, oats, beetroot, spices and parsley.
Process until ingredients thoroughly mixed and chopped into coarse texture for shaping in to patties.
Use raw patties or they can be grilled for 5 minutes on each side.
Serving suggestion – serve the burgers in between two Portobello mushrooms (in the place of a burger bun) with lettuce leaves, tomato and cucumber.
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