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Wholemeal Quely Tapas with Salmon Hamburgers, Quinoa and Young Spinach Leaves



For the hamburger

Sauté the quinoa in a frying pan with half the oil; add the hot water and a little salt, and cover.

When the quinoa has absorbed all the water, remove from the heat and set aside.

In a bowl, mix together the salmon, quinoa, finely cut spinach, oil, salt, mustard, pepper and the brandy.

Make 16 small hamburgers from the mixture, fry them lightly in a frying pan until golden and set aside.

For the other ingredients

In another frying pan, brown the julienne onion and add a little salt.

When nicely browned, remove from the heat and set aside.

Scald the tomatoes and then peel, and set aside.

Assembly of the tapa

Place the hamburgers on the wholemeal Quely Tapas, then add a little mustard, the onion, tomato, and the garlic sprouts.

Products Quely used in this recipe:

Receta Quely

For the hamburger

  • 200 g. minced salmon
  • 50 g. quinoa
  • 200 ml. water
  • 5 g. young spinach leaves
  • ½ dessert spoon Dijon mustard
  • 2 dessert spoons extra virgin Estancia de Son Pons olive oil
  • 1 dessert spoon brandy
  • Salt
  • Black pepper

Other ingredients

  • 120 g. onion sliced a la julienne
  • 1 dessert spoon olive oil
  • Salt
  • 8 cherry tomatoes
  • 1 dessert spoon Dijon mustard
  • 16 wholemeal Quely Tapas

For the decoration

  • Garlic sprouts

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