So there is a good chance we are officially obsessed with the Green Kitchen Stories Blog. We are back at it again, sharing a couple of their fantastic recipes with you! A Beetroot burger and a delicious Moroccan Quinoa Salad on the side are a great pair for the springtime months, but why wait?!
Beetroot & Millet Burgers:
What you will need:
1 cup of water
1/2 cup of millet (rinsed in hot water)
a pinch of fennel seeds
4 small beetroots
1 large carrot
1 handful of lemon balm (chopped)
Sea salt & Pepper
Boil the water in a small pot. Add millet, salt and fennel and cook on low temperature for 10 minutes. Set the cooked millet aside and grate the beetroot, zucchini, carrot and onion. Mix millet, the grated vegetables, eggs and spices in a bowl. If the mixture feels too juicy you can add flour, oats or more millet. Heat oil in a pan and fry the burgers for a couple of minutes on each side over medium heat.
Moroccan Quinoa Salad:
1 zucchini, cut into think slices
1 eggplant, cut into thin slices
1 clove of garlic, minced
11/2 cup of quinoa
1 tbs cinnamon
2 bunches of mint leaves
1 bunch of cilantro/coriander
3 tbs of raisins
2 avocados, cut into 1 inch squares
4 small spring onions, chopped
1 cup of almonds, dived in half, roasted and salted
Start by making the marinated vegetables. Spread out the zucchini and eggplant slices on a bbq, in a grill pan or in the oven, a couple of minutes on each side. Put them in a bowl, drizzle olive oil, garlic and salt over them and set aside.
Cook the quinoa according to the package but add one tbs cinnamon in the water. When it's done cooking, rinse and set aside to cool off. Squeeze the juice from half a lemon and add five tbs of olive oil into the quinoa. Chop half of the mint leaves, half of the cilantro and all of the raisins, add them to the quinoa and toss until everything is mixed. Serve in bowls together with the marinated veggies, avocado, spring onions and the rest of the mint, cilantro and roasted almonds.