Quinoa & Beetroot Burgers



These delicious plant-based burgers really give you something to sink your teeth into. They are vegan, gluten-free, nutritious and nutrient dense! They are simple and easy to make. Use quinoa, beetroot, and sautéed onion for the patty along with spices for a burst of flavor. Add your favorite 'burger' toppings like avocado, lettuce, slaw, fresh herbs... These burgers are a meal everyone (plant-based or not) can enjoy, because yum!



Vegan I Gluten-Free


Serves: 5 - 7

Time: 45 minutes


1/2 cup quinoa

1 1/2 cups vegetable broth or water

1/2 tbsp. olive oil

2 cloves garlic, minced

1 small yellow onion, diced

1 large beet, finely grated

1/2 cup cashews, pulsed

2 tbsp. Tamari sauce

1 tbsp. nut butter

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. cumin

1/2 tsp. paprika

1/4 tsp. chili flakes

1/4 tsp. all spice

3 tbsp. tapioca powder

1 tbsp. olive oil


1/4 green cabbage, sliced

1/4 purple cabbage, sliced

1 tbsp. olive oil

1 lime, juiced

Salt and pepper to taste


Avocado, smashed

Green lettuce

Fresh herbs (cilantro, Thai basil, etc.)

Gluten-free burger buns (I love Ezekiel brand, often found in the frozen section)



Prepare the quinoa in a small sauce pan. Add the vegetable broth or water and bring to a boil over medium-high heat. Once boiling, cover the pot and reduce the heat to low, simmer for 15-18 minutes, until the liquid is absorbed.


Heat a small skillet over medium-high heat. Add the oil, garlic and onions and sauté 3-5 minutes, until translucent and beginning to brown. Set aside.


Prepare the cabbage by placing all ingredients in a mixing bowl and stirring well. Set aside to let marinate and soften.


Finely grate the beet and place the shreds in a large mixing bowl.


Use a blender or food processor, pulse the cashews into small pieces. Transfer into the mixing bowl.


When the quinoa is finished cooking, add it into the mixing bowl. Stir in sautéed onion and garlic mixture.


Add the sauces and spices and stir to combine.


Fold in the tapioca powder and begin forming patties with your hands.


Heat a large skillet over medium-high heat with the remaining 1 tbsp. oil. When hot, gently place the patties into the pan. Sear each side 3-5 minutes, until beginning to brown. Be careful not to crowd the pan, work in batches if needed.


Prepare your burger toppings. When the patties are cooked, complete your dish by adding them to each bun or serve on a bed of lettuce.


Store leftovers in the fridge 2-4 days.



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