200 g of Quinoa Colfiorito®
2/3 red rape
2 teaspoons of smoked paprika
Parsley to taste
Onion powder to taste
Breadcrumbs to taste
Soy sauce to taste
Rinse the quinoa well and cook it in plenty of unsalted water for about 15 minutes. If you use pre-cooked beets, just chop them in a mixer, otherwise boil them first. Add the quinoa, now cold, two tablespoons of paprika, a little parsley, onion and a drizzle of soy sauce to the mixture.
Let everything rest for about an hour in the fridge, then form the burgers and roll them in the breadcrumbs to give them a little crunchiness. Cook them in the oven, or in a pan, with a drizzle of oil until golden brown. Serve them in sandwiches with dips and a side of chips.
