Have you heard of Thrive Forward? It’s a free online program designed by Vega formulator and former Ironman triathlete Brendan Brazier—who hails from North Vancouver—to help people get healthier through plant-based nutrition.
On September 10, Burnaby-based Vega will launch Thrive Forward’s newest chapter, which focuses on eating better. The Kitchen Edition’s five video lessons will feature guests such as Peggy Kotsopoulos, a registered holistic nutritionist from Toronto.
Kotsopoulos is contributing the following vegan and gluten-free recipe to Thrive Forward Kitchen Edition. It’s from her new book, Kitchen Cures, just published by Penguin Canada.
Quinoa bean burger
- 1-1/2 cup cooked red kidney beans
- 1 cup cooked quinoa
- 1 cup quinoa flakes (or 100% pure rolled oats)
- 1/2 cup red onion, diced
- 1/3 cup fresh cilantro, stems removed and chopped
- 3 garlic cloves, minced
- 3/4 tsp salt
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 1/2 tsp fresh ground black pepper
- 1 Tbsp extra virgin olive oil
- 2 Tbsp ground chia seeds mixed with 1/3 cup water
- In a food processor, add beans, cilantro, onion, oil, garlic, salt, chili powder, cumin and pepper. Purée until smooth.
- Mix in chia mixture into the bean mixture. Mix in quinoa and quinoa flakes (or rolled oats) until the mixture is sticky and holds together.
- Divide mixture into four patties. Grease grill pan with coconut oil and cook about 6 minutes each side.