Kale & Quinoa Salad Cups with Miso Dip

servings 6
prep time 35 MINUTES

This is such a crisp, fresh and delicious snack! The sweetness of the red quinoa, the crunchiness of the Kale & Quinoa Burger and saltiness of the miso dip makes for a wonderful combination.  This is a slightly different way of serving our burgers, rather than using a bun. It is a great option for a light lunch or quick snack! You can also make the quinoa ahead of time and keep it in the fridge for when you need it!

ingredients


1 Pack of Kale & Quinoa Burgers
1 Pack of gem lettuce
1 Yellow pepper, diced
Handful of edamame beans




Red Quinoa
60g of Red quinoa
40 ml Olive oil
40 ml Red wine vinegar
1 tsp Honey or maple syrup
Small clove of garlic
Pinch of salt and pepper

Dipping Sauce
A squeeze of lemon juice
½ tsp Miso paste
2 tbs Soy sauce

method (tick as you go)

1

Preheat the oven to 200°C.

2

Place the Kale & Quinoa Burgers on a baking tray and cook for 15-20 minutes.

3

Add quinoa and 160ml water to a saucepan; cook over high heat until starts to boil. Reduce the heat to medium-low, cover and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.

4

While the quinoa is cooking, whisk olive oil, red wine vinegar, honey or maple syrup, garlic, salt and black pepper together in a large bowl.

5

Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool.

6

As the burgers are cooking, dice the pepper and red cabbage, wash the gem lettuce and separate the leaves onto a plate.

7

Mix the lemon juice, miso paste and soy sauce in a bowl. Serve in a small ramekin.

8

Place a spoon of quinoa into each lettuce leaf, add the yellow pepper, red cabbage, edamame beans and a half a burger.

9

Serve with the dipping sauce.

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