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Quinoa, Eggplant and Spinach Burgers

Quinoa, Eggplant and Spinach Burgers

PREP: 10 MINS
COOK: 30 MINS
SERVES: 4
 
2/3 cup Quinoa
1 Eggplant
8 cups Baby Spinach
1/2 cup Chickpeas
2 Cloves of Garlic
1 tbsp Olive Oil
2 tsp Ground Cumin
4 tbsp Olive Oil
1 Avocado
Juice of 1 Lemon
2 tbsp Fresh Basil
Salt and Pepper

Directions
Preheat the oven to 200°C, 400°F, cut the Eggplant into wedges and toss in a bit of olive oil, put in oven for 20 – 25 minutes. Cook the quinoa according to the packets instructions. Sauté the garlic over a low heat in a bit of olive oil until it starts to soften, add the cumin and the spinach and continue cooking until it’s wilted. Transfer to a bowl and add the cooked quinoa and the roughly mashed chickpeas and mix well together seasoning with salt and pepper as you go. Form the mixture into 8 patties and over a low to medium heat sauté them in batches of 4 for a few minutes on each side, when the start turning golden brown they are ready to flip, cook on the other side for the same effect. Mix together the avocado and half the lemon juice with a bit of salt and pepper to make the guacamole, and serve with a fresh green salad drizzled with the remaining lemon juice.

Nutritional Information

Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol
501 281 31.3g 5.0g 0.0g 0mg
Sodium Potassium Total carbs Dietary fibre Sugars Protein
63mg 1268mg 48.9g 15.6g 7.0g 13.1g
Vitamin A Vitamin C Calcium Iron - -
116% 57% 13% 33% - -
No cholesterol Very low in sodium High in dietary fiber High in magnesium Very high in phosphorus Very high in vitamin A
Dinner Lunch

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Comments


  • How are the baked eggplant wedges incorporated into this recipe?

    Valerie Geredien on
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