Helping you thrive with plant-based nutrition for a long & healthy life.

Last week in the LA Times, a reader wrote in about an amazing quinoa burger she had at Cafe Pasquals in Santa Fe. The recipe looked so interesting, that I thought I would give it a shot.

First thing I would like to say is that I know this quinoa burger takes some work, but oh my goodness it was an extraordinary combination of flavors especially the toppings which included tomato chutney, fried shallots, thinly sliced daikons and guacamole.

The burger itself is a simple combination of quinoa, bread crumbs and mushrooms with the binder being mashed yams. The burger still fell apart a little so next time I would probably add a flax egg (2 tbsp ground flax seed whisked with 5 1/2 tablespoons of water – refrigerate 10 minutes or more to thicken), or more mashed yams. But at the end of the day, it didn’t matter. Messy, supremely delicious and healthy to boot. What more could you ask for? Hope you enjoy this quinoa burger as much as I did.

Tomato Chutney

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

Main

• 1 teaspoon oil
• 1/2 teaspoon black mustard seeds (I used ground mustard)
• pinch asafetida (I didn’t use)
• 1/2 cup rice wine vinegar
• 1 1/2 cups chopped fresh tomato
• 1/8 teaspoon curry powder
• 1/8 teaspoon fenugreek (I didn’t use)
• 1 1/2 teaspoons chopped fresh ginger
• 1 1/2 teaspoons chopped fresh peeled garlic
• 1/4 teaspoon powdered turmeric
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin seeds
• 1/2 teaspoon ground coriander
• 1/4 teaspoon mace (I didn’t use)
• 1/2 cup vegan sugar (I used a little less)
• 1 teaspoon salt
• 1/4 cup raisins

Method

 

Steps

1. In a heavy-bottomed sauce pan, heat vegetable oil over medium heat. Add the mustard seeds and asafetida. When the mustard seeds begin to pop, add all the ingredients. Stir together and bring to a simmer until the liquid reduces and the mixture thickens slightly, 15 to 20 minutes. Remove from heat and cool. Cover and refrigerate until needed.
2. This makes about 1 1/4 cups chutney.