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Photo of Quinoa burger wraps with roasted tomato relish by WW

Quinoa burger wraps with roasted tomato relish

7
Points®
Total Time
1 hr 20 min
Prep
30 min
Cook
50 min
Serves
4
Difficulty
Moderate
This ancient grain has an absolutely wonderful texture and is packed with nutrients! When added this was into the recipe heightens the taste combination and brings it all together.

Ingredients

Zucchini

2 medium, thinly sliced

Red capsicum

1 medium, cut into 2cm thick strips

Cherry tomatoes

250 g, halved

Orange sweet potato (kumara)

250 g, cut into 3cm pieces

Quinoa

¼ cup(s), (50g) tricolour

Olive oil

2 tsp

Brown onion

½ medium, diced

Garlic

1 clove(s), crushed

Sunflower seeds

2 tsp

Parsley, continental, raw

5 g, (1 tbs), chopped

Red wine vinegar

1 tsp

Brown sugar

1 tsp

Iceberg lettuce

8 leaf, leaves

Multigrain tortilla

172 g, (4 x 43g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200⁰C. Line 2 baking trays with baking paper. Arrange the zucchini and capsicum on the trays. Lightly spray with oil. Place the tomato in a small baking dish. Lightly spray with oil. Roast for 30 minutes or until tender.
  2. Meanwhile, cook the potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Mash potato in a bowl until smooth. Set aside to cool. Cook the quinoa following packet instructions.
  3. Heat the oil in a frying pan over medium heat. Cook the brown onion and garlic, stirring, for 2 minutes.
  4. Add quinoa mixture to the potato. Season. Mix well. Divide the mixture into 4. Shape each portion into an 8cm-diameter patty. Place on the tray. Lightly spray with olive oil. Sprinkle over the seeds. Bake for 20 minutes.
  5. Combine the red onion, parsley, vinegar and sugar with the tomato. Season with salt and pepper. Mix well.
  6. Halve the patties. Divide the lettuce, zucchini and capsicum among the wraps. Top with the patties and the relish. Fold to enclose fillings. Serve.

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