Quinoa & chickpea burgers

I make these burgers whenever I have leftover quinoa, they are so easy to make and a great meatless option that still contain a lot of protein within them. I love serving them with some homemade caramelised onion, sweet potato chips and a dollop of paleo mayo!

Makes 8 large patties


  • 1 can chickpeas, drainedQBIMG_0759
  • 1 cup Flahavan oats
  • 2 teaspoons ground cumin
  • 2 teaspoon ground coriander
  • ½ teaspoon cayenne powder (optional)
  • ½ teaspoon of Himalayan salt & black pepper
  • 2 cups cooked quinoa
  • 1 large carrot grated
  • ½ large zucchini, grated
  • 1 small onion, finely sliced
  • 2 garlic cloves, crushed
  • 1 free range egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon good quality balsamic vinegar
  • Zest of 1 lemon and juice of ½ lemon
  • A handful of parsley, chopped
  • ¼ cup coconut flour
  • Olive oil to cook


  • Prepare all your ingredients before you begin.
  • In a food processor add the drained can of chickpeas with the ground cumin, coriander, cayenne pepper, salt, black pepper and oats and blitz until it is a smooth paste.
  • In a large mixing bowl, place the 2 cups of cooked quinoa, lemon zest and juice, carrots, zucchini, onion, garlic, mustard, balsamic vinegar, egg, parsley and coconut flour. Give it a big stir and then add in the chickpea mixture from the blender.
  • Make sure all the ingredients are well combined.
  • Divide the mixture into 8 equal portions and shape each portion into a patty.
  • Place the patties on a piece of baking paper, cover and allow to sit in the fridge for an hour before cooking. Chilling the patties will help them hold together during the cooking process.
  • Once refrigerated, remove from the fridge and place the patties in a hot saucepan with some good quality olive oil. Allow to cook on a medium to low heat for about 4 minutes each side!
  • Serve on a bed of rocket with your favourite chutney and mayo!

Toasted quinoa, almond & apricot muesli

This quinoa muesli is nutty, crunchy, high in protein and an all round great breakfast option. This recipe is simple yet satisfying and naturally sweetened with coconut sugar! Most mueslis and granolas can be quite low in protein, however with the addition of quinoa this recipe is fairly high in protein compared to other recipes. You can really add whatever dried fruits nuts and seeds to it, play around with different ingredients depending on what you have in your pantry at home! Be sure to make a big batch though as I can guarantee it won’t last long.




  • 1 cup gluten-free oats
  • 1 1/2 cup quinoa flakes
  • 1 tablespoon cinnamon
  • 3 tablespoons coconut oil, melted
  • 100grams cup raw almonds
  • 10 dried apricots diced up finely
  • ¼ teaspoon Himalayan salt
  • 1 ½ tablespoon coconut sugar


  • Preheat oven to 180Degrees
  • Place all the ingredients in a large mixing bowl and mix through.
  • Line a baking tray and place the mixture on the baking tray
  • Bake for 10 minutes or until the almond flakes are nice and golden.
  • Store in an airtight container and enjoy!

Happy Baking!

This recipe is gluten and dairy free!