02 Aug Tasty recipe for Tuna, Broccoli & Quinoa Burgers
Our head chef, Michele Mc Cormack shares with us why she loves quinoa and gives us her recipe for tuna, broccoli & quinoa burgers!
‘As I was cooking dinner last night I had a light bulb moment- I LOVE quinoa!
This little super-grain is gluten free, high in protein and one of the very few plant based foods that contains all nine essential amino acids! It is high in fiber, magnesium, B and E vitamins and packed full of antioxidants, so not only is it nourishing every cell in our body, it will keep us feeling fuller for longer and keep our energy at a constant level. Quinoa is a doddle to cook and I love the way it absorbs whatever flavour I use to cook it in.
Quinoa can be used in salads, as an alternative to rice and it can also be used to make porridge. Cook it the same way you would cook rice. You should give it a good rinse first though as it has a coating on it that if not rinsed first, will give a slightly bitter taste when cooked. I normally cover the quinoa with approximately an inch of water or vegetable stock, bring it to the boil, turn down to a simmer and keep an eye on it as the water absorbs. At this point, I turn the pot off and let the quinoa steam until the grains have expanded – add more water if the grain is still crunchy!
Another great way to use quinoa is to make it into a burger – this is a great way to introduce this super-grain to anyone who may be a little resistant at trying something new. I cook a tuna, broccoli and quinoa burger at camp and it is always a hit with our clients. Serve it with a side salad, a squeeze of lemon juice over the top and tuck in!
Check out the recipe below and try them yourself!’
-Michele Mc Cormack
¾ cup Quinoa
1 cup Broccoli
½ cup Onion
½ cup drained tinned Tuna
½ cup Gluten free Breadcrumbs
2 Garlic Cloves
2 tblsp fresh Parsley
1 tblsp Dill
Squeeze of lemon juice
-Cook the quinoa with the vegetable stock and leave it to cool
-Blanch the broccoli; briefly immersed in boiling water and cool down with cold water
-Chop onion and garlic finely and saute
-Chop fresh herbs, beat eggs together and add quinoa, breadcrumbs, tuna, veg and herbs
-Add lemon juice and season
-Shape the mixture into burgers and chill on a tray in the fridge to firm up
-Brush with a little oil and cook at a moderate heat in the oven until browned