Delicious and easy to make, these veggie burgers are the perfect lunch or light dinner, topped with goats cheese, sundried tomatoes and pesto.

Recipe adapted from BBC Good Food.

Ingredients

140g Mount Zero quinoa
500g hot The Stock Merchant vegetable stock
100g organic curly kale, stalks removed, leaves roughly chopped
3 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
75g fresh breadcrumbs
2 medium eggs, beaten
50g sundried tomatoes, roughly chopped
100g goats cheese
green salad, to serve (optional)
Pesto, to serve

Method

1. 140g Mount Zero quinoa
2. 500g hot The Stock Merchant vegetable stock
3. 100g organic curly kale, stalks removed, leaves roughly chopped
4. 3 tbsp olive oil
5. 1 small onion, finely chopped
6. 2 garlic cloves, crushed
7. 75g fresh breadcrumbs
8. 2 medium eggs, beaten
9. 50g sundried tomatoes, roughly chopped
10. 100g goats cheese
11. green salad, to serve (optional)
12. Pesto, to serve