Ingredients
Ingredients
1 onion minced
3 garlic gloves minced
2 cups boiled quinoa
2 beet boiled/cooked
2 avocados
1 lemon
some red vine winegar
salt and pepper to taste
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mixed quinoa — white, red, black for visual appeal and varied texture
Korean sweet potato starch noodles — japchae, hot pot, stir-fry
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Once the beet is boiled, mash the beets in a bowl. Remove any excess fluid. 2. Add onions, cilantro, garlic gloves, juice from a lemon, 1-2 teaspoons of red vinegar. 3. Add cooked quinoa. Mix well. 4. Preheat oven at 400 degrees. 5. Make the beet and quinoa patties. Bake for 20 minutes. 6. Add cut sweet potato/yam fries in the oven until it browns. It took about 15-20 minutes. 7. While these are baking in the oven, make the guacamole. 8. Once the patties and sweet potato fries are done, its time to assemble the burger! I used whole wheat ciabatta. 9. Added a layer of freshly cut cilantro. 10. The beet burger. Topped by guacamole. 11. And finally the freshly baked sweet potato fries on top! Enjoy!