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.
oliveoilandlemon 
Hi Grainne , I’m really keen to eat more quinoa because it is such a superfood, but every time we try to cook it , it either burns or it turns out all lumpy , despite following the instructions to the letter. Any tips?
Helen
Hi Helen, sounds like whatusedto happen to me every time i cooked basmati rice which used to drive me mad. It might turn out better with the following tips.
Rinse it gently in cold water before cooking.
Use twice as much water or stock as quinoa and bring to the boil then turn down to your lowest setting. My cooker is still too hot initially so I take it off the heat until it has cooled and then i cook it for about 10 or 15 mins. I watch it in case i need to add a little more water. Then I usually leave it cool before adding herbs seasoning etc .
Hope this helps!