High-Protein Quinoa Beet Burger Recipe

To get started with this high-protein quinoa burger recipe, have all your ingredients ready and ready to go.

To cook quinoa, wash it and place it in a pressure cooker. Add 1 cup water, cook for 2 bursts on medium heat in pressure cooker, then reduce to low heat and simmer for 5 minutes, then turn off heat. Release stress naturally. Set aside

While the potatoes are cooking, cut them in half and keep them in the pressure cooker. Add 1/2 cup water, pressure cook for 4 to 5 whistles, then turn off the heat. Release stress naturally.

Once the pressure is relieved, peel the potatoes and mash until smooth. Set aside. Add olive oil to a preheated pan and add onion, garlic, pepper and beetroot. Saute until all the ingredients are soft and cooked. It will take about 4 to 5 minutes on medium flame.

When done, add mashed potatoes, cooked quinoa, salt, pav bhaji masala and chopped parsley. Stir for one minute until well combined. Check the salt and spices and adjust the taste accordingly.

Turn off the heat and let the quinoa-beet mixture cool. Once cooled, divide into 4 portions and shape into discs.

Place the quinoa beignets in a preheated skillet and toast with olive oil over medium heat until lightly crispy on both sides.

Next, cut the burger buns in half. Butter and toast both sides in skillet until both sides are golden and crispy.

Place the burgers on a flat surface. Spread mayonnaise, add lettuce, drizzle with Dijon mustard, add patties and flatten, add diced tomatoes, onions and cheese slices. Place the tops on the burgers and serve.

Enjoy this high-protein quinoa beet burger with a tasty filling and some Arugula Watermelon and Feta Salad Recipe for a healthy dinner.