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These baked beetroot and quinoa burgers are gluten-free, making them ultra-healthy. The earthy patties are made with chickpeas, onion, garlic, strawberries, pistachios and an egg. Those red fritters will go in any bun perfectly. Red beetroot, red quinoa, red pepper and why not a few strawberries to make it extra red and tasty? Those red patties are a great alternative to falafel or meat. They go where you like them to go, whether it’s a veggie burger, a wrap, a salad or a snack. Since I’ve used the famous buckwheat flour, these beetroot and quinoa burgers are gluten-free. Depending on what you intend to do with them, you have to do different shapes. To Serve with Serve them with various vegetables on the table, and everyone does their mix. You can add excellent tzatziki, mayo or an avocado-tahini sauce (check my recipe here). A few recommended sidekicks would be;  avocado, goat…

Mediterranean Chicken Fajitas combine elements from two culinary traditions, blending the Tex-Mex format with the rich Mediterranean flavours of thyme, garlic, and olive oil. This dish offers a delightful, effortlessly light dinner option! Let’s begin by discussing the toppings. In this guacamole variation, we follow a recipe similar to the original but with a twist: we use flat-leaf parsley instead of cilantro. For me, the Mediterranean essence involves olive oil, garlic, thyme, and parsley, which is also reflected in the Pico de Gallo, incorporating all four ingredients. These Mediterranean Chicken Fajitas offer a health-conscious, gentler, and unique approach to enjoying those delightful wraps! The Filling The filling is a typical chicken fillet, bell pepper and onion. First, I sauteed the chicken in a wok with olive oil, garlic and thyme. Then, I finished it up with the veggies! Overall, this dish has milder and simpler aromatics than usual fajitas, which makes them favourable…