Quinoa Patties

This easy recipe has several versions; they all taste good, it’s just a matter of preference. Since Quinoa is gluten-free and high in protein, it’s a great addition to a vegetarian diet (assuming you don’t have a food sensitivity to it). Most people consider Quinoa an ancient grain, but it’s actually the seed of the Goosefoot plant.

2 cups cooked quinoa
2 free-range eggs
1/2 zucchini
1/4 sweet potato
1/2 cup broccoli
1/4 cup onion
1/2 cup spinach or kale
1/2 cup parsley

sea salt
cayenne pepper
red chili pepper
pinch of lemon zest

Chop vegetables into fine pieces; onions separately.
Add coconut oil to large skillet on high heat. Add onions and stir until glassy. Add spices. stir a bit more then add vegetables and
coat them with onion/ spices. Fry them up for about a minute.

Remove from heat and let cool. Note: you can skip this step and just add raw vegetables and spices to quinoa-frying them up a bit just releases the flavor better.

Combine quinoa, vegetables and eggs. Add two teaspoons of tapioca flour to bind.

Add safflower or any high heat oil to skillet. High heat. When oil is hot, add a tablespoon of quinoa mixture to pan. (Average large skillet will hold about 4 patties.) They won’t hold shape like regular patties, so don’t expect to roll them in your hand and then placing them into pan. They will look like they’re falling apart, but will stay put once they start to bake.
Flatten them a bit and pull in the sides to hold round shape. When the edges turn brown, flip. Place finished cakes on paper toweled plate to absorb excess oil.

Vegan sauce:

2 tablespoons Organic Vegannaise
1/2 teaspoon lemon juice (amount a matter of taste)
dill-fresh or dried

A spicy version is good too:
Instead of dill: cayenne, paprika, onion powder, garlic powder (or a mesquite seasoning mix)

VEGAN version
Replace each egg with 1/4 cup of organic, silken tofu. Organic is key since soy beans are mistreated and mostly GMO.
It tastes just as good and has the advantage that you can taste the mix to make sure it’s seasoned properly. The drawback is that the tofu doesn’t bind as well as egg, so you may need more tapioca. Make sure that the tofu is nice and dry by squeezing out any water, then blend it to make it smooth.


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