Quinoa burger wraps with roasted tomato relish
6
Points®
Total time: 1 hr 20 min • Prep: 30 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
This ancient grain has an absolutely wonderful texture and is packed with nutrients! When added this was into the recipe heightens the taste combination and brings it all together.
Ingredients
Zucchini
2 medium, thinly sliced
Red capsicum
1 medium, cut into 2cm thick strips
Cherry tomatoes
250 g, halved
Orange sweet potato (kumara)
250 g, cut into 3cm pieces
Quinoa
¼ cup(s), (50g) tricolour
Olive oil
2 tsp
Brown onion
½ medium, diced
Garlic
1 clove(s), crushed
Sunflower seeds
2 tsp
Parsley, continental, raw
5 g, (1 tbs), chopped
Red wine vinegar
1 tsp
Brown sugar
1 tsp
Iceberg lettuce
8 leaf, leaves
Multigrain tortilla
172 g, (4 x 43g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200⁰C. Line 2 baking trays with baking paper. Arrange the zucchini and capsicum on the trays. Lightly spray with oil. Place the tomato in a small baking dish. Lightly spray with oil. Roast for 30 minutes or until tender.
2
Meanwhile, cook the potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Mash potato in a bowl until smooth. Set aside to cool. Cook the quinoa following packet instructions.
3
Heat the oil in a frying pan over medium heat. Cook the brown onion and garlic, stirring, for 2 minutes.
4
Add quinoa mixture to the potato. Season. Mix well. Divide the mixture into 4. Shape each portion into an 8cm-diameter patty. Place on the tray. Lightly spray with olive oil. Sprinkle over the seeds. Bake for 20 minutes.
5
Combine the red onion, parsley, vinegar and sugar with the tomato. Season with salt and pepper. Mix well.
6
Halve the patties. Divide the lettuce, zucchini and capsicum among the wraps. Top with the patties and the relish. Fold to enclose fillings. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.