--- Ingredients ---

Quinoa

• ⅓ cup (60g) dry quinoa
• ⅔ cup (180ml) water
• Salt

 Burgers

• 350g (12.3 oz) chicken breasts, minced
• ¾ cup plus 1 tablespoon (150g) cooked quinoa
• ⅔ cup (100g) feta cheese, crumbled
• 1 cup (100g) quinoa flakes
• 3 cups (90g) baby spinach leaves
• ⅓ cup (60ml) lactose-free milk
• ⅓ cup (50g) roasted red bell peppers, cut in small pieces
• ½ cup (50g) grated parmesan cheese
• 1 cup (40g) fresh parsley
• 1 pastured egg
• Salt & pepper

--- Instructions ---

Step 1 - Cooking the Quinoa

1. Measure the quinoa and put it in a large bowl.
2. Fill it with fresh water and let the quinoa soak in it for a few minutes.
3. Swish the quinoa around for a few additional minutes using a wire whisk until you see a soapy residue (saponin), which is responsible for quinoa’s bitter flavor.
4. Pour the quinoa into a fine mesh colander.
5. Rinse the quinoa under cold water and drain well.
6. Put the quinoa into a saucepan and add double the amount of salted water.
7. Cover and bring to a boil. As soon as it starts to boil turn the heat down to a simmer.
8. Simmer for 10 to 15 minutes, or until tender and the liquid has been absorbed.
9. Turn the heat off, put the lid on and let it sit for 5 minutes.
10. Fluff up with a fork.

Step 2 - For the Burgers

1. Preheat oven to 180^oC/350^oF.
2. Chop the parsley and spinach in a food processor.
3. Combine all the ingredients in a bowl.
4. Shape the mixture into 7 patties.
5. Line a tray with parchment paper and place the 7 patties.
6. Bake for 20 to 25 minutes.  
7. Use a meat thermometer to check for doneness by inserting it in the patty’s thickest part. The safe USDA minimum internal temperature should be 73.9^oC /165^oF. If you do not have a meat thermometer, make a small cut in the centre with a knife when you think the patty is ready. If the meat is still pinkish, it is not cooked through yet.