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Naturally Sassy's Beetroot & Quinoa Burgers

posted on Monday, 14th September 2015 | find under Nutrition

Have you tried Naturally Sassy’s Almond Butter Caramels for a healthy post-workout treat? As tempting as it is to eat the whole batch in one go, Sweaty Betty recommends saving your appetite for Sassy’s delicious Beetroot & Quinoa burgers. A great dinner choice to refuel after workouts or prepare your body the night before your next Get Fit 4 Free Body By Simone class, these burgers provide an excellent supply of low-GI carbohydrates for energy that sustains you all week long.

“The beetroot and quinoa are balanced with the sweet flavours of lemon juice and sultanas, making them so nourishing and satisfying for your nighttime meal,” says Sassy. “Beetroot also packs in lots of antioxidants, while the quinoa is anti-inflammatory – so important for any athlete to protect against free-radicals and improve muscle recovery.”

Replacing the carb-heavy burger bun with health-enhancing portobello ‘rolls’ is another innovative way to enhance your healthy vegan burger patty!

Naturally Sassy Burgers



Ingredients (Serves 4)

100g quinoa
400g kidney beans
3 small beetroots / 4 cups grated beetroot
2 large handfuls fresh chopped coriander
1 lemon
1/2 cup brown rice flour
gluten free flour
1/3 cup sultanas (optional, but amazing!)
8 portobello mushrooms
 

Method
 

1. Cook the quinoa. Wash and drain the kidney beans, then mash them well in a large bowl. Peel and grate the beetroot, adding to the bowl along with the cooked quinoa and fresh herbs. Continue to mash until all is combined, gradually mixing in the sultanas, lemon juice and flour. The mixture should stick together well, but don’t be afraid to add more flour if you need a stickier consistency. Shape into 8 burgers and refrigerate until ready to cook.
 

2. Wash, peel and de-stem the mushrooms and place on a roasting tray with some olive oil. Place in the oven, pre-heated to 190 degrees Celsius, and cook for 25 minutes.
 

3. Heat a little extra virgin olive oil in a frying pan. Cook the 4 burgers for 2-3 minutes on each side before placing on a tray to bake with the mushrooms for the final 15 minutes.
 

4. Ready? Simply sandwich the beetroot and quinoa burger patty between your portobello bun. Add any additional ingredients like lettuce or plum tomatoes and tuck in!

 

Coming up next week: Naturally Sassy’s final Get Fit 4 Free recipe. In the meantime, be sure to share your kitchen stories with Sweaty Betty on Twitter and Instagram using #GetFit4Free #BodyBySimone. Find out more about Get Fit 4 Free and Body By Simone.  
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