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Prep
Difficulty
Medium
Time
Estimate
1 hour
1. Roast or simmer the beets if not already done. 2. Simmer the quinoa.
3. Chop the greens & other ingredients.
4. Blend up the beet burgers and shape into patties. While the burgers roast in the oven.
5. Blend up the avocado tahini sauce and wilt the greens.
6. Serve the beet patties on top of the quinoa and greens with a dollop of avocado tahini sauce.
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.
One of the highest protein grains out there. Here is a simple preparation for boiling this happy gluten-free grain. Cook it until your preferred texture. I like it when the tail has started to uncurl and there is not much of a crunch left. In some cases (such as at higher altitudes) you may need to add more water.
Saute hearty winter greens such as kale, chard, or collards with a splash of oil until they wilt and sigh into tenderness.
This simple sauce/dressing/dollop of lusciousness is a simple blend of creaminess with avocado and tahini as the stars with lemon juice and olive oil helping to keep it altogether.
