Quinoa burger pittas
5
Points®
Total time: 1 hr 40 min • Prep: 30 min • Cook: 1 hr 10 min • Serves: 4 • Difficulty: Easy
Fancy a burger? Try these ones made from sweet potato and quinoa, served in pittas with tender roasted vegetables.
Ingredients
Courgette
2 medium, sliced lengthways
Red pepper
1 medium, cut into 2cm strips
Cherry Tomatoes
250 g
Calorie controlled cooking spray
4 spray(s)
Sweet potato, raw
250 g, cut into cubes
Quinoa, Dry
50 g
Garlic
1 clove(s), crushed
Red onion
½ medium, finely chopped
Balsamic vinegar
2 teaspoon(s)
Wholemeal Pitta Bread
4 medium
Rocket
70 g
Parsley, fresh
1 tablespoon(s), chopped
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the courgettes, pepper and tomatoes on a baking tray lined with baking paper, mist with cooking spray and roast for 25 minutes until tender. Transfer to a plate and set aside to cool. Keep your oven on.
2
Meanwhile, cook the sweet potato in a pan of boiling water for 15 minutes or until tender. Drain and mash in a bowl. Cook the quinoa according to pack instructions, then drain and add to the sweet potato.
3
Mist a frying pan with cooking spray and put over a medium heat. Add the garlic and chopped onion and cook, stirring, for 2 minutes. Add to the quinoa and sweet potato. Season and mix well. Shape the mixture into 4 patties, put on the baking tray and mist with cooking spray. Cook in the oven for 40-45 minutes until golden, turning halfway. Once cooked, leave for 5 minutes before handling as they will be fragile.
4
Combine the roasted vegetables with the balsamic vinegar and season. Warm the pittas in the oven for 2 minutes, then fill each one with a burger, roasted veg, rocket, sliced red onion and parsley, and serve.
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