PREPARATION TIME: 30 – 60min
Wholemeal rolls with sesame seeds: 4
Chickpeas: 100 g
Lentils: 100 g
Quinoa: 50 g
Spices: (oregano, marjoram, thyme)
Bay: 4 leaves
Champignon mushrooms: 200g
Beta glucans from oats: one teaspoon (25 g)
Red Tropea onion: 1
Balsamic vinegar or soy sauce: 25 ml
Extra virgin olive oil: 1 tablespoon (15 ml)
Salt: a pinch
Goat’s cheese: 4 slices
Light mayonnaise: to taste
Cook the beans in plenty of water following the cooking times shown on the package (while cooking, add the bay leaves).
Cook the QuinoaItalia quinoa separately for 3 min (two cups of water to one cup of quinoa), then roast them in the oven at 200°C for about 10 min.
Blend the legumes quickly with a blender so as to break up the seeds.
Cut the onion into slices, dice the mushrooms and cook them in a pan with a little water, a pinch of salt, a tablespoon of olive oil and a tablespoon of balsamic vinegar or soy sauce.
Add the vegetables to the beans and quinoa mixing them well and add a teaspoon of beta-glucans from oats.
With this mixture, form the burgers using a kitchen mould, then bake in the oven for 15 minutes at 200°C.
When cooked, put a slice of goat’s cheese on the burger while still hot, a thin slice of tomato, a slice of onion and place it on a wholemeal roll that has been lightly toasted in the oven. (The burgers can be garnished to taste with balsamic vinegar or soy sauce and light mayonnaise).
PREPARATION TIME: 55 min + standing time
SERVINGS: 4 PEOPLE
Quinoa Flour: 350g
Water: 1400 g
Extra virgin olive oil: 1 teaspoon
Coarse salt: 1 even tablespoon
Pour the water, salt and oil into the bowl and boil: 12 min at 100°C on speed 1.
Add the flour through the hole in the lid (with the blades moving) on speed 2.
Occasionally use the spatula to stir thoroughly, leaving the spatula inserted, and cook for 40 min at 100°C on speed 2.
When cooked, pour the polenta onto a pastry board and season to taste.