- Quinoa to serve 4
- 1 green courgette, sliced
- 1 yellow courgette, sliced
- 1 onion, finely sliced
- 150 g mushrooms, sliced
- 1 red pointed pepper, sliced
- Olive oil
- Herbes de Provence
- Salt and pepper
- Sugarsnap peas
- Abinda La Mamma Burger
- 1 clove of garlic
Quinoa salad provençal with la Mamma burger
- Fry the onion and garlic with a pinch of salt in olive oil until golden brown.
- After a few minutes add the sliced vegetables (courgette, mushrooms, pointed pepper) and Herbes de Provence.
- Stir fry until the vegetables are al dente.
- Cook the quinoa as directed on the packet.
- Grill the burgers and sugarsnap peas in olive oil and add a pinch of salt and rosemary.
- Serve the quinoa with the stir fried vegetables, burger and sugarsnap peas.
- Garnish with basil and extra pepper.