INGREDIENTES:
- 1 taza de garbanzos.
- Sal y pimienta al gusto.
- 1 taza de quínoa previamente cocinada
- 1 libra de champiñones cremini previamente picados. ( Si no tienes cremini usa otros)
- 1/2 taza de cilantro
- 2 huevos
- 1/2 taza de harina de quínoa ( Puedes hacerla tu misma poniendo la quínoa cruda en la licuadora )
- ·Aceite de Coco o Aguacate
PROCEDIMIENTO:
· Cocina los champiñones en un sartén con aceite de coco o aceite de aguacate, agrégales un poco de sal y pimienta. Aproximadamente 3 minutos hasta que estén dorados.
· En un procesador de comida o licuadora pon 1/2 lata de garbanzos o mejor aún, los garbanzos previamente cocinados. En cualquiera de los dos casos los garbanzos no deben tener agua, sécalos con una toalla de papel absorbente. Muélelos hasta que quede pasta de garbanzos.
· Mezcla en un recipiente los garbanzos molidos, el cilantro, la quínoa y los champiñones. Agregando el cilantro y sal o pimienta si es necesario.
· Deja la mezcla en la nevera por lo menos 2 horas.
· Bate los huevos, agrega sal y pimienta al gusto.
· Ten lista en un plato la harina de quínoa.
· Con la mezcla de la nevera forma bolitas y aplastadas. Se convertirán en las hamburguesas.
· Sumérjalas en el huevo con una espátula y ponles la harina de quínoa.
· Luego, van a un sartén con aceite caliente, cocinándolas dos minutos aproximadamente por cada lado.
VEGAN BURGERS
We are always looking for recipes that are nutritious but also delicious. This Quinoa Vegan Burgers recipe is original from Bobby Fly, with a couple of changes to make them healthier but still tasty.
This burger is really nutritious; it has 3 main ingredients: Quinoa, Chickpeas and Mushrooms.
Quinoa can be considered one of the magical type foods. Although it is considered one of the “grain-like” foods, unlike other foods of that type, ¨Quinoa contains no gluten¨. Also, Quinoa is a rich source of protein, and unlike most other vegetarian protein sources, Quinoa supplies a complete protein. It is also a rich source of potassium, magnesium iron, and B-vitamins.
Chickpeas have protein, fiber, and are rich in potassium, iron, vitamin D, Vitamin B6 and magnesium.
Mushrooms, contain vitamins B and D, protein and fiber. They increase energy. Many types supply selenium, potassium, iron and phosphorous.
INGREDIENTS:
- 1 pound cremini mushrooms, stemmed, sliced 1/4-inch thick
- 1 cup baked quinoa
- 1/2 cup Chickpeas
- 1-2 cup chopped fresh cilantro
- 2 eggs
- 1 cup quinoa flour
- Coconut or Avocado oil
- Salt and Pepper
DIRECTIONS:
· Heat 2 tablespoons of the oil in a large pan over high heat until it begins to shimmer. Add the mushrooms and let sit for at least 3 minutes without touching.
· Stir and let sit again until mushrooms begin to brown and water begins to evaporate. Cook until golden brown and dry. Season with salt and pepper.
· Drain the chickpeas in a colander. Rinse and drain again. Line a baking sheet with paper towels and drain the chickpeas for at least 15 minutes. ( We prefer to make them for scratch) Transfer the chickpeas to a food processor and process until coarsely chopped.
· Combine the mushrooms, Quinoa and Chickpea Puree in a bowl.
· Mix in the cilantro. Taste for seasoning, adding more salt and pepper if needed.
· Cover the mixture and refrigerate until chilled, at least 2 hours.
· Form the burgers with the mix when ready.
· Whisk together the eggs in a shallow bowl.
· Put the quinoa flour in a shallow bowl.
· Using a fish spatula, gently put a patty into the egg wash; remove and let the excess drip off.
· Dredge the patty in the flour and tap off the excess. Repeat with the remaining patties.
· Fry the patties until golden brown and crisp, about 3 minutes, flipping halfway through the cooking process.
· Remove to a plate lined with paper towels.
