The day before work can be a struggle wondering what to make for lunch. When you have celiac disease it is not always easy to buy something that suits an allergy. So we always prepare food a day or two in advance. These quinoa buns are the best and they hold together very well in your hands, to eat as a sandwich. Just remember to add your filling right before eating in case of a soggy lunch.
1 cup quinoa
160 ml water
1 Tsp dried oregano
2 Tbspn pumpkin seeds
½ tsp salt
Pepper to taste
2 Tbspn fresh basil
2 green onions
2 Tbspn olive oil
2 Tbspn gf flour
1 Tbspn ground flax seed
4 metal cooking rings approximately 7cm in diameter.
Soak and rinse the quinoa, then strain.
Bring 160ml water to a boil and add the quinoa and oregano. Simmer for 12 minutes, until the quinoa is just tender. Take off the heat and let sit for a couple of minutes.
While the quinoa is cooking prepare the salad vegetables
Transfer the quinoa to a large bowl and stir in salt and pepper and place in the fridge to cool.
Grind the pumpkin seeds in a magic bullet or similar appliance. Add in the green onion and basil, lightly chopping in the bullet.
Whisk the egg, blend in the flour, flax seed and combine all with the cooked and cold quinoa.
Place a stainless steel cooking ring on parchment paper, on a flat tray. Half fill the rings with the quinoa mixture, packing it down well with a spoon. Cool in the freezer for half an hour, then lightly fry on medium heat, in olive oil. About 4 minutes for each side until golden brown and cooked through.
Once the quinoa buns have cooled completely, then fill with salad of your choice.
These are really good the next day as a healthy and satisfying lunch.