Sundried Tomato and Coconut Quinoa Burgers | W Network


Sundried Tomato and Coconut Quinoa Burgers


Jessica Nadel

Created date

February 11, 2016

Recipe details - RV

Coconut and sundried tomatoes are amazing together, and combined with super-seed quinoa, these burgers are top-notch. For a gluten-free option, use gluten-free buns.

Recipe from Superfoods 24/7: More than 100 Easy and Inspired Recipes to Enjoy the World’s Most Nutritious Foods at Every Meal, Every Day by Jessica Nadle © Quantum Publishing, 2015. Photographs by Jackie Sobon. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Meal Type: 
Main ingredient: 
Prep time: 
25 minutes
Total time: 
55 minutes


1/2 cup (85 grams) (or 1 cup/185 grams leftover cooked quinoa) quinoa

1 1/2 cups (375 milliliters) water

8-10 sundired tomatoes (dry-packed, not in oil)

1/4 cup (20 grams) unsweetened shredded coconut

1 clove garlic

2 tablespoons pumpkin puree

1 tablespoon melted coconut oil, plus extra for cooking

2 tablespoons fennel seeds

4 burger buns

sea salt and freshly ground black pepper to taste

salad greens, sprouts, avocado, to serve


Rinse the quinoa in a fine mesh sieve. In a small pan, bring the quinoa and water to a boil over medium heat.

Reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed.

Remove from the heat and let sit, covered, for an additional 5 minutes. Fluff with a fork and set aside.

Rehydrate the tomatoes in a bowl of hot water for 10 minutes. Drain, reserving the soaking liquid.

Combine the quinoa, tomatoes, coconut, garlic, pumpkin, 1 tablespoon coconut oil, and fennel seeds in a food processor.

Pulse until the mixture comes together enough to be able to form patties and have them old together.

Add a splash or two of the tomato soaking water if necessary to help bind the ingredients. Season to taste.

Form the mixture into four patties.

Heat a little coconut oil in a cast-iron pan or skillet over medium-high heat and cook each patty for 5 minutes per side, until crispy on the outside and warmed through.

They are a little on the delicate side, so take care when flipping them that they don’t break apart.

Serve on burger buns with tender salad greens or sprouts and a wedge of avocado.

VARIATION: For an oil-free option, the burgers can be baked in the oven at 350°F (180°C) for 20 minutes.


sundried tomatoes