Toronto heat is back in full force and I’m melting already! Humid nights are the perfect time for light dinners made from summer’s colourful bounty. Last night a good friend of mine came over to test out a new quinoa burger recipe I discovered in the July issue of Chatelaine. We were delighted with the result.
To top the burger we made a tahini sauce (1/4c tahini, juice of 3tbsp lemon juice, pepper and a little water to thin it out). And underneath is a spring mix salad with cherry tomatoes, avocado, pumpkin seeds and a balsamic ginger dressing (grapeseed oil, balsamic, lemon, fresh ginger, salt and pepper). We also had a zesty salsa that complemented the whole lot nicely. The recipe is nice and simple. I substituted potato flour for the cornstarch since I didn’t have any and cayenne flakes for the chilli powder. Next time I might up the garlic and add a bit of cumin for extra flavour. Burgers taste great cold too. Mmm leftovers!