A gluten free recipe: Quinoa and Polenta burgers
After finding out that a quinoa-based breakfast can fulfill both my appetite and taste, I decided to try more recipes with this healthy pseudocereal. I may not going to use it as I would pasta but I’d love to make it the main ingredient for lunch or dinner meals, from time to time. I came up with this recipe based on a mixture of Quinoa and instant Polenta.
Polenta is gluten free and provides complex carbs, which means almost no sugars at all. The protein content is not to be underestimated too: with 100 grams of it you get 9 grams of protein, 3.8 grams of fat (higher than that of the bread or pasta), 76 grams of carbohydrates and 3.5 grams of fibers.
The intake of iron and phosphorus is noteworthy, higher than that from other cereals. Great amount of vitamins, especially vitamin A and vitamin PP, with antioxidant functions that can keep our skin young. In conclusion, if not associated with fat dips, Polenta is a healthy and easy to digest food. Great combination with Quinoa, don’t you think?
Quinoa and polenta burgers
- Half cup of Quinoa
- 1 cup of Polenta
- Halloumi cheese
- Olive oil
- 1 spoon of Parmesan
- Boil two cups of water in a pan then add quinoa and cook for about 15 minutes. Add the instant polenta and some water more (check your package for the amount of water needed, generally four times more than polenta). I tend not to add too much water at the beginning but to add as much as required during cooking.
- Turn the fire off when the right consistency is reached (not watery but not too dry too) and keep stirring. Add the parmesan and allow to cool down. In the next step you may want to use your hands to shape the burgers so make sure the mixture is not too hot anymore. Once the polenta-quinoa is cooled down you will have something compact to handle.
- Arrange the mixture in a pre-heated skillet with a little bit of olive oil. I've got light but still tasteful burgers without frying. Cook few minutes per size to get a golden crust.
- Serve with your favourite cheese. My choice was a few slices of grilled halloumi and scramble eggs as a side.