Quinoa and vegetable burgers

Total time: 1hr
Preparation Time: 60m

For 4 people


Dorothea (FOOBY Team)

Nutritional Information

Contains 519 Kcal, 18g Protein, 54g Carbohydrates, 24g Fat


  • Quinoa
  • 200 g quinoa (e.g. tricolore)
  • 5 dl salted water
  • To shape the burgers
  • 250 g cauliflower, finely grated
  • 100 g breadcrumbs
  • 8 dried tomatoes, finely chopped
  • 1 bunch basil, finely chopped
  • 0.5 tsp salt
  • 0.5 bunch savory, finely chopped
  • a little pepper
  • 1 eggs, beaten
  • Cucumber dip
  • 100 g cucumber, peeled, deseeded, finely grated
  • 125 g plain yoghurt (e.g. sheep's milk yoghurt)
  • 100 g crème fraîche
  • 1 garlic clove, pressed
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • To fry the burgers
  • 2 tbsp olive oil

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  • Quinoa

    Cook the quinoa (uncovered) in boiling salted water over a medium heat for approx. 20 mins., stirring occasionally. Allow the quinoa to cool slightly for approx. 15 mins.
  • To shape the burgers

    Mix the cauliflower into the quinoa along with all the other ingredients up to and including the egg, knead well by hand until the ingredients have combined to form a compact mass. Divide the mixture into 16 portions, shape into burgers.
  • Cucumber dip

    Squeeze out the cucumber in a sieve. Mix the yoghurt with all the other ingredients up to and including the cucumber.
  • To fry the burgers

    Heat the oil in a non-stick frying pan. Fry the burgers in batches for approx. 5 mins. on each side. Serve the cucumber dip with the burgers.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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