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Prep
Difficulty
Medium
Time
Estimate
1 hour
Simmer the beets and quinoa, in separate saucepans. Heat the marinade for the cauliflower. Cut up the cauliflower into florets. Pour the marinade over the cauliflower as soon as it is ready. Peel the beets and blend up in the food processor with the other ingredients. Make the burgers into patties and sear. Finish the Nutty Quinoa. Serve the burgers on top of the quinoa with the cauliflower on the side.
Magenta burgers are brought together with a medley of delicious seeds. Any nut butter can be substituted for the sunflower butter. Since they are vegan they tend to stay together best when baked on a roasting pan. If you are tempted to serve these at a BBQ, place a baking sheet on top of the grill to ensure they stay together best. A food processor is the best way to blend these.
Cauliflower is made vibrant and almost floral with tangy mustard and coriander seeds. The longer it rests the more intense and delightful the flavors become. You can even mix in a few other favorite sliced vegetables such as carrots or radishes. If you do not have a mortar and pestle or whole mustard and coriander seeds available, simply use the ground version. It takes only a few minutes to put together, but requires a few hours at room temperature before it is ready to eat, which makes it especially nice for lunches on the go.
Toss your favorite combination of nuts with quinoa- in bits & pieces- for a protein bursting grainy side dish.
