Thrive Forward Kitchen Edition recipe: Quinoa bean burger

Quinoa bean burger

If you’re into clean eating, this burger is for you. (Courtesy Vega)

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.

Kitchen Cures

Kitchen Cures features 40 gluten-free recipes.

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

Serves 4.

Ingredients

  • 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

Instructions

  1. In a food processor, add beans, cilantro, onion, oil, garlic, salt, chili powder, cumin and pepper. Purée until smooth.
  2. 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.
  3. Divide mixture into four patties. Grease grill pan with coconut oil and cook about 6 minutes each side.

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