This week, I tried the Sprouted Quinoa and Chia Burger from Sol Cuisine. These veggie burgers are gluten-free and soy-free – a combination that is hard to find in a pre-made veggie burger. Another great thing about this Sprouted Quinoa and Chia Burger is that it holds together well, even with toppings.
Speaking of toppings – are you tired of putting ketchup and mustard on your burger? Me too. This week I had some beautiful Florida oranges and some fresh leeks. And I thought, Why not put them together? If you are new putting sweet and savory together, you are in for a pleasant surprise with this flavor combination. The tomatoes bridge the sweet and savory elements together, and the overall effect is fresh and vibrant.
Remember – any vegetable that grows in the ground will naturally contain more dirt and must be washed thoroughly. In the case of leeks, you can’t brush them like you would scrub a potato. Instead, you need to soak them in water, then rinse. (See below for easy instructions.)
For some reason, in American recipes we tend to discard the dark green leaves of the leek. This is really a shame, because that beautiful dark green color tells us that leeks contain Vitamin A. Leeks are also full of Vitamin C and iron. So pile on the salsa! And let the flavors inspire you to start dreaming of sunny weather.
Orange & Leek Salsa
(Makes enough for at least 4 burgers)
1 red tomato
1 whole leek, bulb and leaves
1 packet of NuStevia
2 tsp. fresh ginger
2 tbsp. lime juice
salt and red pepper to taste
Soak the leek in a bowl of cold water to remove grit.
Meanwhile, dice tomato, oranges, and jalapeño.*
(*For a spicier salsa, leave the seeds in the pepper. For a milder salsa, remove the seeds before dicing.)
Drain the leeks. Dice the leeks, then soak them once more in a bowl of cold water to remove any remaining grit.
Toss all ingredients together in a bowl. Place in fridge for 30 minutes. This gives the flavors time to develop.