Unlike wheat or rice, quinoa is a complete protein – containing all eight of the essential amino acids, packed with dietary fibre, phosphorus, magnesium and iron. It’s also gluten-free and easy to digest. Recipe serves 4.


Three quinoa patties on a white plate


For Patties:

  • 300g sweet potato, chopped
  • 1 tbsp olive oil
  • 100ml (in measuring jug) quinoa
  • 2 tsp Marigold bouillon
  • Parsley, chopped
  • 2 heaped tbsp nutritional yeast flakes
  • 15g ground arrowroot (2 sachets)

For Dressing:

  • 1 heaped tbsp tahini
  • 4 tbsp hot water
  • 1 tbsp olive oil
  • Juice of half a lemon
  • Half tsp sumac
  • Half a garlic clove


To make the dressing combine the tahini with hot water and blend until smooth. Add the other ingredients and whizz with a hand blender. Set aside.

Preheat oven to 180C.

Place the sweet potato on a baking tray and bake for 30 mins. Transfer the flesh to a bowl and blend to a puree with a tbsp olive oil.

Toast the quinoa in a dry pan and when popping, add 200ml of boiling water. Add the Marigold bouillon powder and simmer for approx. 15 mins until the quinoa separates and absorbs the stock – adding more water as necessary to prevent sticking to pan.

In a large bowl combine the sweet potato puree with the quinoa and the remaining ingredients, mixing to a sticky consistency. Form the mixture into 8 small burgers, place in fridge until ready to use – a little time in the fridge helps the patties to become firmer.

Heat a little olive oil/coconut oil in a pan and cook the burgers for about 2 mins on each side until golden. Transfer to a baking tray lined with baking parchment and warm through for 10 mins. Serve with the dressing and a large mixed salad.