Quinoa Kale Burgers with Chipotle Yoghurt Sauce - alive magazine

Name: Quinoa Kale Burgers with Chipotle Yoghurt Sauce - alive magazine
Ingredients: 2/3 cup (160 ml) quinoa; 3 cups (750 ml) cooked or canned haricot beans (rinsed and drained); 2 cups (500 ml) very finely chopped kale; 1/3 cup (80 ml) organic oat bran or ground flaxseed; 1 1/2 Tbsp (30 ml) tomato paste; 1 large free-range egg, lightly beaten; 1 shallot, minced; 2 tsp (10 ml) fresh thyme; 1/2 tsp (2 ml) sea salt, divided; 1/4 tsp (1 ml) black pepper; 1/2 cup (125 ml) plain low-fat yoghurt; 3 tsp (15 ml) lemon juice; 1 tsp (5 ml) honey; 1 garlic clove, grated or crushed; 1/4 tsp (1 ml) chipotle chilli powder; 6 organic wholegrain buns (optional); Tomato, sliced; Cucumber, sliced; Spanish onion, sliced

www.alive.com

Serves 6 Replete with superfoods, these burgers are loaded with fibre. But don’t think they’ll taste like cardboard. Chipotle gives the sauce some smoky heat…

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