I’m having a love affair with Green Goddess dressing, OMG how delicious it is. Now, I realise I have come to it late (it’s from the 20’s apparently) but i just discovered a recipe for it tucked among the sheets of my mum’s recipe books. I love the zingy herby punchy flavours and poured over blanched vegetables with these red quinoa burgers was an amazing meal. Quinoa makes a great alternative to meat, a complete protein with all nine essential amino acids. This red variety is my favourite with a deeper nutty flavour than some of the other varieties.
Red quinoa burgers
200gr red quinoa cooked with 500ml stock or water until cooked. Set aside to cool.
1 tin red kidney beans, drained and well rinsed.
2 oz pancetta
3 large handfuls mixed herbs-coriander, flat leaf parsley
1 tbsp tomato pesto (Optional)
Salt and pepper
1 clove of garlic chopped and mashed
3 oz bread crumbs to coat
Oil for frying- I use rape seed.
Heat 1 tbsp oil and gently fry the garlic.
Tip in the kidney beans and cook for a couple of minutes. Mash them gently and tip into a bowl.
Add the cooked quinoa, herbs, pesto, salt and pepper and mix well.
Shape the mixture into 6 patties, coat in crumbs and chill for at least 30 minutes.
Shallow fry for 2 minutes each side over a medium heat.
Serve with your choice of crunchy blanched green veg and green goddess dressing.
Green Goddess Salad dressing
1 cup basil
1 cup spring onions roughly chopped
1 cup mayonnaise
2 cloves garlic chopped
2 tsp anchovy paste or 1 tsp Thai fish paste
Juice of one lemon
2 tsp salt
1 tsp pepper
Blend everything in a processor and stir in 4 tbsp natural yoghurt or sour cream.
This will keep for about 4 days in the fridge and is amazing over meats, pastas, veggies – the options are endless. Even the simplest salad is transformed.