I don’t know about you, but I get kind of tired putting the same old toppings on a burger. Lettuce. Pickle. Tomato. Blah, blah, blah. Today, I thought, since I had some leftover Quinoa Burgers in the fridge, it would be a good time to try something different.
Not only did the outcome taste amazing, but it’s a perfect way to start off my 8 Week Chakra Clearing Program. Since both radishes and onions are ‘root vegetables’, they’re perfect for helping to heal and support the Muladhara (Root) Chakra! Here’s why.
1 cup of sliced radishes (4-5 large or 10-12 small) provides:
- 29% of the RDA for Vitamin C
- 270 milligrams (8% RDA) for Potassium
- 2 grams (8% RDA) of Dietary Fiber
- Only 18 calories
Calculate the additional benefits that onions provide, including 3% RDA of Vitamin C, 10% RDA of Vitamin B-6 and another 1.5 grams of Dietary Fiber per cup of sautéed yellow onions, and you’ll see even a small amount like this recipe includes can give you health, and your spiritual health, a needed boost. Plus – they taste great together!
Here’s what you will need to make this dish:
- 1/2 TBSP garlic flavored olive oil
- 1/4th of a large yellow onion, sliced
- 5-6 small radishes, sliced
- Radish greens (from the same radishes), stems removed.
- Gluten-Free Hamburger Buns
- Quinoa Burger Patties (Click here for recipe)
Heat the oil in a small cast iron skillet until it shimmers. My favorite oil for this is the Trader Joe’s Organic Extra Virgin Garlic Flavored Spanish Olive Oil
Add the sliced onions and cook until they begin to turn translucent.
Add the radish slices and continue to cook until the onions begin to brown, and then add the radish greens. Yes! The part most people cut off the tops and throw away. Why? Because there is a ton of Vitamin C and Vitamin A in the greens, which means they are better off supporting your system. And, by eating the greens, you’re helping Mother Earth by reducing your carbon footprint! And isn’t that what supporting our Root Chakra is all about?
Continue to cook, stirring occasionally to keep the onions from burning. When the leaves are wilted and the radish slices begin to brown, turn off the heat and transfer to a bowl.
Place the buns face-in the skillet and heat until they are golden brown.
Finally, remove the toasted buns from the skillet and place your Quinoa Burger Patties in for about 2-3 minutes per side.
Now, build your burgers. I typically serve them open-face for two reasons. First, the Schar hamburger buns are small in diameter, but they are fairly tall, which makes them hard to get my mouth around. And the second is, that way I’m cutting the calories and the carbs in half!
The last time I made this recipe, I served it with a bit of spicy brown mustard, an organic pickle spear, and a generous portion of my vegan, gluten-free macaroni salad (click here for recipe)
I hope you love these recipes as much as I do! And remember, since we are supporting our Muladhara Chakra, take a moment and thank Mother Earth for providing the vitamins and minerals to grow all of the ingredients, and the hard working people who harvested and prepared them for us. We are all connected. We are all one.
Blessings to you my friends!