Quinoa Patties to celebrate the International Year of Quinoa (we don’t make these things up — ask the United Nations). Chef Morgan has created a series of recipes that feature this nutrient dense all-star. Quinoa is packed with B-vitamins and protein and is also a great source of iron and potassium. We think it deserves a year of recognition!
The first in our quinoa-celebrating recipe series is Morgan’s delicious quinoa patties. Satisfying on their own, these also make a fantastic vegan burger patty. Enjoy!
- 1 tsp coconut oil or olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 1/2 carrot, shredded
- 1 cup kale, cut small pieces
- 1/2 cup cooked yam
- 1 cup kidney beans
- 1 1/2 cups cooked quinoa
- 2 Tbsp coconut or chickpea flour
- 2 tsp lemon juice
- 1 tsp chili flakes
- 2 tsp curry powder
- Salt and pepper, to taste
In a saucepan, melt coconut oil over medium heat. Add onion and garlic and sauté until translucent, about 4-5 minutes. Add carrots and kale, sauté for an additional 4 minutes.
In a food processor or blender, puree kidney beans and yam.
Combine all ingredients in a mixing bowl. Mix well.
Measure into 1/3 cup portions and press into patties (Alternative: Make into bigger patties and use as a burger patties).
Bake at 375 degrees for 25 minutes or fry in a pan in a small amount of coconut oil 3-4 minutes a side.