This is my favourite meal and I eat it several times a week during the summer. These delicious quinoa and lentil burgers can be stored for 3-4 days and are quick to make for lunch or dinner. They are delicious served on my Avocado & Artichoke Salad with 3 tsp of hummus and a handful of bean sprouts.
Makes 4 Burgers
125g Red Split Lentils
500ml Filtered water
2tbsp Pumpkins Seeds
Handful Fresh Parsley
1/2tsp Ground coriander
1/4tsp Pink Crystal Salt
1tsp Coconut Oil
Soak the pumpkin seeds overnight.
Cook the quinoa and lentils in the filtered water for about 10 minutes or until all the water has been absorbed. Once cool, pour into the blender.
Cut up the carrot and add to a blender with the pumpkins seeds, parsley, coriander and salt. Blend for 1 minute.
Pour out onto a sheet of baking paper and roll out to about 1/2inch thick. Cut into 4 segments with a knife. Shape into round burgers.
Melt the coconut oil in a small non-stick pan. Place a burger in the hot pan and cook each side for 5 minutes on a low heat until golden and crisp.
Serve the quinoa and lentil burgers with your favourite salad.
Store in an airtight container in the fridge and eat within 3-4 days.