A fulfilling and nourishing meal, high in protein and healthy oils. Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids.
Ingredients: Serves 3
25g chopped spring onion
30g toasted sesame seeds
2 cloves of garlic
1 tbsp sesame oil
2 tsp cornflour
Salt and Pepper to season
Boil the quinoa for fifteen to twenty minutes until it is soft and the white outer rings start to break away. While it is cooking, tear or cut the salmon into small chunks, add the sesame and tamari and leave to marinade while you prep the garlic, ginger, scallion and sesame seeds.
Once the quinoa is done, drain and run under cold water until cool. Then add the garlic, ginger, scallion and sesame seeds and stir in the egg to bind the mixture, seasoning as you go. You may need to add a little cornflour here to thicken it – one or two teaspoons does the trick.
Form the mixture into burger sized patties, and lightly fry in coconut or rapeseed oil for four to five minutes on each side, on a medium heat, until they are golden.
Serve hot or cold. They keep in the fridge for up to three days.
Recipe from The Naturalista – Xochi Balfour. Check out her website for more amazing recipes: http://www.thenaturalista.co.uk