Not being beach types we have finally found the destination for our honeymoon and it will be Paris and the Loire Valley: castles, history, food and wine all to be shared with my new husband! Since we’re not leaving for another couple of weeks I’ll keep enjoying my time here in Switzerland. Continue reading
Roasted Butternut Mushroom and Quinoa Burgers
Recipe for 4
Cooking time: 30-35 min
Prep time: 15 min
280 g butternut squash (peeled)
160 g button mushrooms
6 tbsp. grated Parmesan cheese
120 g quinoa
1 red onion (not too large)
¼- ½ tsp. smoked paprika
¾ tsp. garlic powder
Salt and pepper
Heat oven at 210°.
Place the quinoa in 1½ its volume in water and bring it to a boil until done, about 12-15 min. Once done set aside and let it cool a little.
Cut the butternut squash into cubes of 1.5-2 cm. Peel and slice the onion by its length and then cut it in half.
Place the butternut squash, the mushrooms and the onion pieces in a baking tin, drizzle with 1-1.5 tbsp. olive oil and sprinkle with salt and pepper. Toss and bake in the oven for about 20 min. flipping the ingredients once or twice.
Once the vegetables are brown remove them from the oven and let them cool a little before finely chopping them.
In a bowl combine the chopped vegetables, quinoa, Parmesan cheese, smoked paprika, garlic powder, salt and pepper and a dash olive oil. Mix everything together and let it rest for about 30 min.
Once the time is up form four patties about 1.5-2 cm thick.
On a medium to high fire heat a couple tbsp. olive oil in a pan and add the burgers to brown on both sides, cook for about 3-5 min per side. Serve them either on their own or with a bun complete with your desired topping.