Quinoa Burgers with Zucchini and Tahini

When & How

Dinner: the burgers will be the primary source of carbohydrates. Side with stir-fried chicory or zucchini (in extra virgin olive oil)

Lunch: I recommend eating the most animal protein for lunch rather than for dinner. So, you can use the burgers as a “side dish” paired with raw veggies and a couple of eggs.


(2 servings – 2 big or 4 small patties)

60g quinoa (dry weight)

1 zucchini, grated

5-8 fresh basil leaves

40g tahini

cumin powder 

extra virgin olive oil 


  1. Boil quinoa in water.
  2. Preheat some olive oil in a skillet at medium-low heat—Cook the grated zucchini with cumin. Discard excess water, if necessary. 
  3. Mince basil leaves.
  4. Combine zucchini, quinoa, millet, tahini, and basil into a bowl. Mix well using your hands or a fork until combined.
  5. Form your burgers using your hands.
  6. Preheat some olive oil into a skillet. Cook each burger for about 2-3 minutes per side. You’ll get crispy burgers on the outside with a soft filling on the inside. 


  • You can opt for the vegetarian version of the burgers by adding an egg to the burger mix. In this way, the burgers will be more “compact” and crunchy.  



Quinoa is the only cereal containing all the essential amino acids, the building blocks of proteins, and it also has anti-inflammatory properties.


Rich in potassium. Together with basil, they have sedative and myorelaxant properties; thus, they enhance muscle relaxation and promote a good night’s sleep. 




This gluten-free grain is a “must” for hair health due to its richness in silicon. 


Rich in calcium and phytoestrogens, which help with hair loss and sustain bone healt

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