Pablo’s Indonesian Quinoa burger with curry sauce and grilled pineapple
Serves: 2 • Preparation time: 10 minutes
2 (fresh) pineapple rings
2 tsp yellow curry powder
2 tbsp coconut yoghurt
2 tbsp + 1 tsp sunflower oil
1 Pablo’s Indonesian Curried Quinoa
3 tbsp breadcrumbs
2 buns, cut in half
1 handful of lettuce
1/4 cucumber, in slices
1 tomato, in slices
1/2 red onion, in rings
salt and pepper to taste
Cooking supplies: Grill pan + frying pan.
None. This is the real deal!
How to cook
Heat the grill pan* on a high temperature. Fry the pineapple rings. Leave them in the pan until they have nice looking stripes, flip them over and grill again for 3 minutes.
For the mild yellow curry, mix together the coconut yoghurt with the yellow curry powder and 1 teaspoon sunflower oil in a bowl. Stir well. Season with salt and pepper.
Put the Quinoa in a mixing bowl, add the breadcrumbs, knead well and shape into 2 burgers.
Put 2 tablespoons of sunflower oil in the frying pan and cook the burgers for 4 minutes until brown on both sides.
Place the burgers on the buns. Add the pineapple rings, a few lettuce leaves, the cucumber and tomato slices and the red onion rings, and top off with a generous tablespoon of mild curry sauce.
* don't own a grill pan? Fry the pineapple rings in a normal frying pan, you won't get the grill stripes but they will still be very tasty!
with mungbeans & coconut
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