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13 Mar, 2014

Quinoa, walnut and kale burgers

When the sun is shining, there is nothing I want more than a tasty burger and big portions of fresh, delicious salad. We tried out this recipe on our staff just before the beginning of spring and needless to say, everyone was in a pretty good mood after lunch.



For the Quinoa, kale and walnut burgers
250g Quinoa
1 handful kale, stalk removed and roughly chopped
1 handful spring greens, roughly chopped
2 organic eggs
1 handful walnuts
Zest and juice of 1 lemon
1 tbsp rapeseed oil
1 handful chives, finely chopped
1 spring onion, finely chopped
1 clove garlic, finely chopped
1 tsp salt
1 tsp cracked black pepper

For the Pear, walnut, mixed sprouts and sweet potato salad
2 sweet potatoes, peeled and diced
2 handful walnuts
1 pinch salt
1 pinch cracked black pepper
2 pears, remove core and slice thinly
100g mange tout, sliced lengthways into strips
100g mixed sprouts
Juice ½ lemon
1 tbsp rapeseed oil
1 handful chives

For the Tomato and pomegranate sauce
100g cherry tomatoes
Zest and juice of 1 lime
1 handful coriander, finely chopped
1 pinch salt
1 pinch pepper
½ pomegranate, remove seeds to use


Preheat your oven to 180°c. Line a baking tray with greaseproof paper.

Place the quinoa in a saucepan. Cover with cold water and bring to the boil, simmer for 6 minutes, then rinse under cold water and leave to drain.

Place a drop of oil in a non-stick pan and gently sauté the kale and spring greens for a minute or two until slightly wilted.

Crack two eggs into the food processor and add the cooked quinoa, walnuts, lemon zest and juice and rapeseed oil. Blitz for 30 seconds. The mixture should be fairly dry and should hold together when you pat it in your hands.

Transfer the mixture to a large mixing bowl and add in the chives, kale, spring greens, spring onion, garlic and the salt and pepper. Combine well and then divide the mixture into 8 and mould them into small patties.

Add a drop of oil to a non-stick pan and place the patties in the pan, cook on each side for one minute until golden. Transfer them to the baking tray and cook in the oven for 10 minutes until hot throughout.

Serve with the pear salad and tomato and pomegranate sauce below.

Pear, walnut, mixed sprouts and sweet potato salad

Place the diced sweet potato on a baking tray and cook in the oven for 20 minutes until tender.

Place the walnuts on a baking tray, sprinkle with salt and pepper and toast in the oven for 8 minutes.

Place the rest of the ingredients in a mixing bowl and combine well. Season with salt and pepper.

Mix through the sweet potato and walnuts to serve.

Tomato and pomegranate sauce

Place the tomato, lime zest and juice, coriander, salt and pepper in the blender and blitz for 10 seconds. Garnish with the pomegranate seeds.