250g/9oz quinoa

250ml/9fl oz  water

2 free-range eggs, beaten

3 tbsp rice flour

3 tsp dried oregano or thyme

½ tsp chopped fresh chili, to taste

1 tbsp chopped chives

225g/8oz feta, diced

1 tbsp olive oil, for frying

salt and freshly ground black pepper


Put the quinoa in a bowl and cover with approximately 500ml/18fl oz cold water.

Add a pinch of salt. Set aside to soak overnight (or for at least 8 hours). Drain well.

Bring the stock to the boil in a large saucepan. Add the quinoa, stir once, then simmer for 10-12 minutes, or until tender. Remove from the heat and drain well. Set aside to cool.

Preheat the oven to 190C/170C Fan/Gas 5.

In a large mixing bowl, beat together the eggs, rice flour, herbs, and chili until smooth and well combined.

Stir in the feta and quinoa. Season with salt and pepper. Add a little more rice  flour or water if needed.

Shape the burger mixture into 16 equal-shaped patties in your hands.

Heat the oil in a large frying pan over a medium-high heat.

When the fat is smoking, add the burger patties, shape with a spoon in the pan.

You may need to do this in batches. Fry for 3-4 minutes, or until a golden-brown crust forms, then gently flip with a spatula and fry the other side.

Transfer the fried burgers to a roasting tray. When all of the burgers have been fried, cook them in the oven for a further 12-15 minutes, or until cooked through.

Serve with a green salad.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Quinoa and feta burger
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