Mary Miso - Recipes for every day - Cookbooks
Pickled shallots:
70g water
70g white balsamico
50g sugar
1 pinch of salt
4 shallots, sliced in rings
Quinoa burgers:
200g quinoa
1 clove of garlic, chopped
1 shallot, chopped
150g fresh spinach leaves, cut in strips
2 carrots, diced
4 table spoons sesame seeds
2 table spoons curry powder
3 table spoons soy sauce
3 table spoons sweet chilli sauce
80g corn flour or chickpea flour
4 table spoons olive oil
salt and pepper
400g cooked beetroot
150g fresh spinach leaves
olive oil
Pickled shallots:
Mix everything but the shallots in a pan, heat up and cook 1 minute. Take pan off the fire, add shallots and let cool down.
Quinoa burgers:
Heat up quinoa in 400ml water and let cook 10 minutes. Take pan off the fire and leave it to swell 5 minutes.
Roast garlic and shallots in 2 table spoons olive oil. Add spinach and carrots and roast 2 minutes. Season with salt and pepper.
Mix quinoa and vegetables, add sesame seeds and season with curry powder, soy sauce and sweet chilli sauce. Add corn flour and mix well. Season with salt and pepper.
Form small burgers and leave them on a baking paper. Fry on both sides 2 minutes in olive oil on medium heat.
Cut beetroots into pieces and arrange with fresh spinach leaves on plates. Drizzle with some juice of the pickled shallots and olive oil. Put quinoa burgers on the salad and pickled shallots on top of it.
