Pablo's Moroccan Quinoa burgers with harissa ketchup
Serves: 2 • Preparation time: 10 minutes
4 tsp harissa paste
1 tsp agave syrup
3 tbsp breadcrumbs
1 Pablo’s Moroccan Spiced Quinoa
1 date, cut into pieces of 0.5 cm
4 tbsp olive oil
1 onion, in rings
2 buns, cut in half
2 tbsp hummus
50 g mixed salad
30 g carrot, julienne sliced (bag)
30 g beet, julienne sliced (bag)
Cooking supplies: Frying pan.
Feta crumbs over the burgers.
How to cook
Mix the harissa paste and agave syrup in a bowl.
Place the Pablo’s Moroccan Spiced Quinoa in a mixing bowl, add the pieces of date and the breadcrumbs, knead well and make 2 burgers.
Heat 1 tablespoon of olive oil in a frying pan. Fry the onion rings for 2 minutes until they're a nice shade of golden brown. Take them from the pan.
Put 3 tablespoons of olive oil in the frying pan and cook the burgers for 4 minutes until brown on both sides.
Generously spread the hummus onto the buns. Place the burgers onto the hummus, top with several leaves of lettuce, carrot and beet, fried onions and a good helping of harissa ketchup.
with chickpeas & raisins
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