I bring you you something I went crazy for, I’m talking about an amazing quinoa burger recipe, and if that doesn’t sound good enough for you, it is even gluten free and contains a lot of proteins!

In addition it’s an ideal dish to serve to friends or family, I think it’s very flashy and it looks very pretty, you already know me and you know I love beautiful food.   

If you think making a flashy meal means you need to invest a lot of time, sorry, but you’re wrong. This quinoa burger recipe is quite easy to make and you won’t need to many ingredients, thus you’ll able to prepare it at any time.

On the other hand, I really wanted to share with you a gluten free recipe since for long time but I didn’t find the prefect one until now. I know a lot of you find some troubles to find good vegan gluten free recipes, so good news for you! And believe me, mixing vegan and gluten free is not complicated.

The burger and also the ingredient combinations are delicious, so I recommend following the recipe just like it is suggested. 

Gluten Free Quinoa Burger Recipe:

Ingredients to make 2 quinoa burgers:

• 1/2 cup red quinoa* (100 gr) + 1 1/4 cup water
• 150 gr cooked azuki beans*
• 80 gr red onion
• 1 tbs olive oil
•  1 1/2 tbs brown sugar + 2 1/2 tbs water
• 10 gr rice flour*
• 1 tsp garlic powder
• 2 tsp parsley (I used dried parsley)
• 1/8 tsp paprika
• 80 gr mushrooms
• 100 gr asparagus
• a few kale leaves
• black truffle and mushroom sauce* (or any other sauce of your choice)
• 2 ciabattine breads (gluten free)*
• salt

Instructions:

1. Wash the quinoa (I do it placing the quinoa into a strainer and let the water runs over it and stir with your finger).
2. Place the quinoa and water into a pot, add salt to taste and bring to the boil, the stir and low the heat, let cook until the water is completely absorbed.
3. Cut the onion in julienne strips and pour it into a frying pan with hot oil, stir for a couple of minutes, low the heat and let cook for 15 minutes (covered) stirring time to time. Add brown sugar and water, increase the heat and stir well until the onion is caramelized.
4. Mix in a bowl the quinoa, aziki beans, rice flour, garlic powder, parsley and paprika, smash everything, specially the azuki beans. Try and be sure is salty enough for you. If the mixture is not consistent, you can add some more flour (at little by little).
5. Shape the patties with your hands and use a frying pan to fry them with a little oil.
6. Sauté the mushrooms and asparagus. Toast the bread lightly, if you like (I highly recommended).
7. Serving: place a kale leave (or a few), the the quinoa patty, mushrooms, chopped asparagus and a little truffle and mushroom sauce (be careful with the amount because the truffle’s taste is strong, but it’s delicious).

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