A delicious veggie burger made with quinoa and beans, served with a creamy and flavorful Huancana sauce
- 150 grams of soaked and washed quinoa
- 230 grams of vegetable broth
- 60 grams of onions
- 2 grams of garlic
- 40 grams of carrots
- 20 grams of turnips
- 30 grams of zucchini
- 200 grams of cooked pinto beans
- salt
- pepper
- lettuce
- 2 ripe tomatoes for pico de gallo
- 10 grams of cilantro for pico de gallo
- juice of 1 lime for pico de gallo
- finely chopped red onion for pico de gallo
- olive oil for pico de gallo
- salt for pico de gallo
- pepper for pico de gallo
- 1 white onion for huancana sauce
- 1 garlic clove for huancana sauce
- 1 red bell pepper for huancana sauce
- 1 green bell pepper for huancana sauce
- 1 yellow bell pepper for huancana sauce
- cilantro for huancana sauce
- jalapeo pepper for huancana sauce
- soaked cashews for huancana sauce
- plant-based milk for huancana sauce
- 1 piece of bread for huancana sauce
- salt for huancana sauce
- pepper for huancana sauce
For the sauce, saut the onion and peppers briefly. Mix all the ingredients and process until you get a smooth sauce.
For the pico de gallo, peel and seed the tomatoes and cut them into small dice. Marinate for 2 hours with the remaining ingredients.
Cook the quinoa in the broth, starting with cold liquid. Once it starts to boil, cover and cook over low heat for 15 minutes or until all the liquid is absorbed. Let it rest, covered, for another 10 minutes.
Spread the cooked quinoa on a tray, add spices, salt, and pepper, and work with your hands until you get a smooth paste. Saut the remaining vegetables and add them to the mixture. Knead the beans with your hands until you get a firm texture, then add them to the previous mixture and mix well. Let it rest.
Shape the mixture into burgers and coat them in flour. Cook them on a grill, flipping sides, until cooked through. Serve with the sauce.