URBAN OUTFITTERS: butternut squash and quinoa burger


In collaboration with Urban Outfitters, I’ve put together a fresh and bright colourful for a little festival food inspiration that’s protein packed, antioxidant rich and crammed with healthy fats. If you fancy an alternative to the standard beef burger for a summer barbeque or picnic, this vegetarian and gluten free burger is incredibly juicy, hearty and nutritious – totally blowing away the mound-of-earth misconception of veggie burgers. The balance of the spices, depth of the ground walnuts and kick of the fresh coriander and garlic creates a truly flavour packed treat. The idea originated from ingredients that make up one of my favourite salads – spicy roasted squash, quinoa, goats cheese, avocado, red onion. The thought was to turn the concoction of flavours into a tasty patty, so really, when you’re eating this burger you’re basically eating a salad? Warning: it was difficult to refrain from demolishing the mixture before I could even shape the burgers.

You can make up a batch of the burger mix up and freeze the patties ready for a quick summer weeknight dinner or a weekend BBQ. They also make a delicious packed lunch, stored in this Gentlemen’s Hardware Aluminium Lunch Tin; for those days when you feel like eating like a gentleman. The tins are also the perfect size for fillings with a few patties to share with friends.

Check out the post on the Urban Outfitters blog here.


Butternut squash and quinoa burgers with goats’ cheese

[Makes 5-6 burgers]

700g peeled and cubed butternut squash
1/2 tsp sweet paprika
1 tsp cayenne pepper
Sea salt and pepper
1 tbsp coconut oil/ghee

1/2 cup quinoa (preferably soaked for 8 hours, or if you can’t soak it, thoroughly wash and rinse the quinoa and follow packet instructions)
1/2 cup water

3/4 cup walnuts
1/4 cup sunflower seeds
1 onion, finely diced (white or red)
2 garlic gloves, minced
1/2 packed cup fresh coriander leaves, finely chopped
1 free range egg
Coconut oil to fry

Goats’ cheese
Red onion



1. Pre-heat the oven to 200 C/400 F. Chop the butternut squash into very small cubes and coat in the spices, salt and pepper. Place coconut oil in a baking tray and place it in the oven for a couple of minutes to melt. Then chuck the squash into the baking tray and coat with the melted oil. Bake this for about 40 minutes or until the squash is very soft.

2. Whilst the squash bakes, cook your quinoa. Soaking the quinoa before cooking makes it easier to digest and enhances the nutrients. If you are soaking, thoroughly rinse, bring 1/2 cup water to the boil, add the quinoa, reduce to a low heat and cook for about 15 minutes. Alternatively, if you do not soak the quinoa, follow the packet instructions for cooking.

3. Whilst you wait for everything to cook, chop the onion, garlic, and coriander. Place the walnuts and sunflower seeds into a high speed blender or food processor and blitz until a fine flour forms.

4. Once the squash is cooked, take the soft cubes out of the oven and place in a large mixing bowl. Using a hand-held masher, puree the squash cubes together. Add the cooked quinoa, ground walnut and sunflower seeds, onion, garlic and coriander and stir together. Now crack the egg into a small bowl, whisk and add to the rest of the mixture. As I do not currently have a food processor, I have combined the burger mix by hand, however, you could simply place all the ingredients into a food processor to save time and washing up! I actually really like the texture that the hand-mixed method gives.


5. Take a couple of large spoonful of the mix into your hands and mould it into your burger shapes. I found this mix made about 5 fairly large patties, however, feel free to experiment and make smaller sized burgers. You could also create smaller, flatter burgers which could be stacked with goats’ cheese and avocado in the middle.

6. Now take a frying pan or griddle, add a spoonful of coconut oil and set on a high heat. Make sure the pan is very hot so that the burgers cook well in the oil. Once hot enough, add one of the burgers, turn the heat down to a medium and fry the burgers on each side for a couple of minutes until golden. Repeat this for each burger. Alternatively, you could also try cooking these patties a barbeque, with some grilled Portobello mushrooms.

7. Crumble on some goats’ cheese, a few slices of avocado and any other garnish you wish. A tahini dressing or dip or hummus would also taste great with this!


Coconut yogurt + roasted beetroot dip


Inspired by part of a lunch I had at Raw Press last month – a divine baked beetroot with a blob of coconut yogurt on top – I wanted replicate the melt-in-the-mouth delicious-ness in the form of a sweet yet spicy dip. This is a perfect side to accompany some baked rosemary sweet potato fries or fresh crudités. I’ve used the natural coconut yogurt by the Coconut Collaborative for an incredibly creamy flavour. Although here I could only get my hands on the purple packaging which comes with a small packet of seeds and berries, the flavour of the yogurt is still natural and I have just reserved the seed mix for breakfasts/smoothies.



Behold, yogurt made from the milk of the coconut!

The dip:

2 small beetroot, roasted
1/2 cup coconut yogurt
2 cloves of garlic
1 tbsp. tahini
1 tsp tahini
Juice of 1/2 lemon/lime
1 tbsp extra virgin olive oil
1 spring onion
A handful of fresh coriander
1 tsp cumin
Pinch of cayenne, paprika and chilli flakes
Sea salt and pepper

Preheat the oven to 200C/400F. Scrub and dry the beets then wrap each one in tin foil. Bake them for about a hour, until soft on the inside. Once cooked, leave to cool and assemble the rest of the dip ingredients. Once cool, place the ingredients in a blender or food processor and blend until smooth. Adjust the spices to your liking. As I’ve said before, I’m a spicy food kinda gal so used quite large pinches of spices, but just go with your instinct. To serve, drizzle some extra chilli flakes, olive oil and some sesame seeds (toasted or raw).

I served the dip with some baked fries, made by slicing 1 sweet potato and 1 large carrot and roasting in ghee/coconut oil, S+P, cayenne, rosemary and cumin. Simply bake for about 30-40 minutes, whilst the beetroot cooking! This would also be lovely with a sprinkle of feta and a fresh rocket salad.


Quinoa porridge

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Quinoa porridge is one of my favourite breakfasts at the moment, especially with some fresh homemade nut milk. If you have a batch of cooked quinoa in the fridge, this breakfast can be made with 1 cup of cooked quinoa, heated up in 1 cup of nut milk! Alternatively, follow the steps below to make a warm cereal in the morning. Quinoa is a gluten-free grain, rich in nutrients and high in protein, vitamins and minerals, fibre, and amino acids. So, this porridge is great for getting your brain going in the morning, and works well with the addition of maca powder, which can increase energy. Maca is an ancient root from Peru which has a malty flavour and is packed with vitamins.

Quinoa porridge
Serves 1

1/2 cup quinoa (soaked overnight)
1/2 cup water
1 cup almond milk (or any other nut milk, brazil nut tastes amazing in this!)
1 tsp vanilla extract
Pinch of nutmeg +cardamom
1 tsp maca powder (optional)
1 mashed banana (optional, but recommended)

In the evening, soak the quinoa overnight – place it in a bowl with about 1 cup of filtered water, cover, and leave on the work top. Soaking activates the quinoa, enhancing the goodness and making it easier to digest. In the morning, drain and rinse the quinoa, place it in the boiling water, cover and cook on a low heat for 12 minutes. After this time, add the nut milk, a pinch of nutmeg and cardamom and the vanilla. If using a banana, mash this in a small bowl and add to the pan. Mix in the maca powder and stir for a couple of minutes until most of the milk has dissolved.

Top your porridge with fruit/nuts/seeds/superfoods. My favourite combination is banana quinoa porridge with cashews, goji berries, cacao nibs and sunflower seeds. What’s yours?