RECIPE :: kidney bean and quinoa burgers

(4 large burgers)

This is based on one of the meals that got me through my student days. It has been slightly altered to be gluten free but I find I enjoy this version more as it has more texture and is a bit spicier.

Ingredients
1tsp of coriander seeds,
½ tsp of cumin seeds,
1tsp of fresh thyme,
1tsp of salt,
1 chilli (finely chopped),
3 cloves of crushed garlic,
2tbsp of olive oil,
2 medium onions (finely chopped),
4tbsp of Quinoa flakes and
500g / 18oz of cooked kidney beans (mashed).

Method
1) Dry fry and crush the cumin and coriander seeds.
2) Place the thyme, salt, chilli, garlic with the spices and grind into each other.
3) Fry the onions with the olive oil over a medium/low heat for 7 minutes.  Add the spice mixture and fry for a further minute.
4) Fry the quinoa in a clean frying pan over a low heat for 2 minutes or until some of the flakes are a golden brown.
5) Combine all the ingredients together.
6) Shallow fry the burgers for 3-4 minutes, each side.  For a healthier burger you can grill them but this tends to give a drier burger.