Dinner/ Lunch/ Recipes

Freerider Quinoa Burgers


These zesty little bites will freeride across your taste buds

Turmeric is really turnin’ my crank lately. Added to these little morsels, turmeric ensures they’re packed with flavour and health benefits.

A wheelie easy and versatile recipe to add to your quiver

Smash together some great ingredients and you’ve got a killer launching pad for many great dishes. From quinoa burgers, to appetizer quinoa cakes, crispy add-ons for salads or just as a handy snack.


Nutritional Highlights

Quinoa – Essential nutrients for muscle recovery, one cup of quinoa delivers minerals, fiber, antioxidants, enzymes, all nine essential amino acids and nine grams of protein, making it one of the most complete foods in nature. Iron-rich quinoa helps the body produce energy and helps the blood deliver oxygen to muscles. Particularly critical for female and endurance athletes who are often iron-deficient.

Turmeric – Shown to have anti-inflammatory properties, and therefore help with pain of tough workouts, long hours of physical activity, overuse and arthritis.

Chickpeas (Garbanzo Beans) – Due to their fiber content and a few other zesty things, chickpea consumption helps you feel more full, thus less need to snack — Now you can hammer up & down the garbanzo chair without stopping for lunch!

Cashews – These sweet little nuts contain 31% of the daily recommended value for antioxidant reducing copper, 23% cognitive boosting manganese, 20% bone strengthening magnesium.

Pink Himalayan Salt – Containing at least 84 naturally occurring trace elements in their natural mineral form, the benefits of natural Himalayan Crystal Salt range from Regulating the water content throughout your body and promoting healthy pH balance in your cells to preventing muscle cramping and aiding in proper metabolism functioning.

*Check back soon for my perfect pairing, Steezy Turmeric Yam Fries

Freerider Quinoa Burgers

Print Recipe
Serves: 4-5 Cooking Time: 25min


  • 2 1/2 cups cooked quinoa, at room temperature
  • 1/2 cup quinoa flakes
  • 1/4 cup cashews, chopped
  • 2 organic eggs, beaten
  • 1/3 c smashed up chickpeas
  • 1 tbsp ground turmeric
  • 1 tbsp traditional grainy mustard
  • pinch of fresh cracked pepper
  • 1/2 teaspoon pink himalayan salt
  • 1 tbsp coconut oil
  • Zesty Turmeric Drizzle:
  • 1/3 c coconut milk
  • 1/3 lemon, juiced
  • 1 tsp ground turmeric
  • pinch pink himalayn salt



Cook the quinoa: Place 2 cups of quinoa and a pinch of salt in a medium-size saucepan with 1 1/4 c water. Bring to a boil, lower the heat to a bare simmer and gently cook for about 15minutes. Set aside to cool.


In a large mixing bowl, place cooked quinoa, quinoa flakes, cashews, mustard, turmeric, eggs, chickpeas, salt and pepper and combine until all is mixed.


Form small patties with your hands. Heat the coconut oil in a frying pan on medium heat. Add the patties and fry for about 2-3 minutes on each side or until golden brown.


Serve any way you like! On top of arugula, inside a bun, or simple devour them 🙂 Best with a bit of Zesty Turmeric drizzle on top.


The patties keep for 3-5 days in the fridge and freeze well.


*You can also substitute half the Quinoa for wild volcano rice—pretty tasty too!

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