Hey lovelies, fall has finally arrived and as much as I will miss summer, I’m also looking forward to some comforting fall food. Fall always means pumpkins to me, I just love them in all varieties: soups, risotto, oven roasted, etc. so today I wanted to come up with a recipe which included pumpkin for lovely Janine from www.nutsandblueberries.com and her blog carnival which has the motto: #healthyfastfood4. We all love fast Food don’t we, but there are so many options to enjoy healthy fast food, which don’t leave you feel bad about what you ate. So here is the recipe for my Quinoa pumpkin burger with veggie chips:

I loved the idea of the blog carnival, thanks Janine for organizing it – so you can find new bloggers and recipes and it’s fun not to blog “alone” all the time. If you also want to join, you will find all the information on Janine’s website: http://nutsandblueberries.com/blog-carnival/. All the participating bloggers and recipes will be published on her website on the 1st of October.


Quinoa Pumpkin Burger
5 from 1 vote

Quinoa Pumpkin Burger

drucken pinnen


  • 100 gr quinoa
  • 200 gr pumpkin purée I used butternut
  • 1/2 zucchini
  • 1 onion
  • 1 garlic glove
  • 100 gr oats
  • 20 gr sesame
  • Fresh parsley
  • Salt pepper


  • Cook the quinoa and the pumpkin purée and set both aside to cool down. Heat some olive oil in a pan and fry the chopped onions and garlic until golden, add the grated zucchini and lightly fry it for 2-3 minutes. Now mix it with the cooled quinoa and purée, add the oats, sesame, chopped parsley and salt, pepper. Preheat the oven to 200 degrees, form burger patties with wet hands and place them on a baking parchment. Bake for 15 minutes, then turn them and bake for another 15-20 minutes until golden brown. I served mine on rye flatbread, with homemade cashew cheese, lamb’s lettuce, mashed avocado and cucumber and of courses with the 3 colored veggies chips on the side and topped with sprouts.


Quinoa Pumpkin BurgerFor the veggie chips:

2 bigger carrots

2 potatoes

4 beetroots

Olive oil, sea salt

Wash the veggies, peel the beetroot (I always use gloves, because they color everything). Slice all the veggies in thin slices, mix with 1 tbsp olive oil per veggie sort and sprinkle with sea salt. Preheat the oven to 150 degree. Spread the veggies (I used one baking sheet for each sort) and bake until they are crispy and the corners get wrinkled. It took ca. 30-40 minutes for me.

Love Verena

This post is also available in: deutsch

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