Who loves quinoa?
These healthy and delectable quinoa veggie patties are a favorite in our home due to their rich flavor
and chewy texture.
I prefer them baked rather than fried–but they are still the perfect crispy consistency.
I served them for lunch during my book club meeting with an arugula, tomato, red onion and avocado
salad and they were a hit!
No one even asked me if they were vegan.
They just gobbled them up!
Or if you craving a burger, quinoa patties also taste great served on a whole grain bun with lettuce,
tomatoes and onions or rolled up in a wrap with grilled or roasted veggies.
They are also a brunch favorite served with roasted red or sweet potatoes and scrambled tofu.
whether you eat them for breakfast, lunch, snack time or dinner.
Baked Quinoa Kale and Veggie Patties
1 1/2 cups cooked quinoa
1 cup finely chopped organic kale – destemmed
1 tbsp organic olive oil or sesame oil
1/4 cup finely chopped organic onion
2 cloves organic garlic, minced
1/4 cup finely chopped organic celery
1/4 cup finely chopped organic carrot
1/4 cup finely chopped sundried tomatoes
1/2 tsp ground cumin seed
1 tsp ground coriander seed
1/2 tsp paprika
1/2 tsp dried thyme leaf
1 tsp dried marjoram leaf
1 cup cooked organic chickpeas, drained
1 – 2 tbsp tahini
1 tbsp Bragg’s Liquid Aminos
1 tbsp red pepper flakes
2 tablespoons ground flax + 6 tablespoons water
1 1/2 teaspoons red wine vinegar
1/2 teaspoon sea salt, or to taste
1/2 cup gluten-free rolled oats, ground into a flour
3 tablespoons gluten-free all-purpose flour
First, cook your quinoa.
To cook quinoa, rinse 1 cup uncooked quinoa in a fine mesh strainer.
Place quinoa in a medium pot and cover with 1 1/2 cups water.
Bring to a low boil, reduce heat to medium-low, and then cover with a tight fitting lid.
Simmer covered for 14-17 minutes until most of the water is absorbed and the quinoa is light and fluffy.
Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes.
This recipes makes about 3 cups of cooked quinoa and you only need 1 1/2 cups for this recipe,
so you will have leftover quinoa to store and use for another meal.
Preheat your oven to 400°F.
Next, line a large baking sheet with parchment paper.
Now prepare your patties.
In a small bowl, mix the ground flax and water and set aside for 5 minutes while it thickens.
Combine all ingredients including the flour together in a large bowl, including the flax mixture
and the cooked quinoa.
Stir the ingredient mixture well until the ingredients comes together–the flour helps to bind them.
Shape the mixture into patties with dampened hands.
Pack your patties tightly so the ingredients bind better.
Place the shaped patties on the lined baking sheet.
Bake your patties for 15 minutes, then carefully flip them, and bake for another 8-10 minutes
until golden, crisp and firm.
Allow the patties to cool for a few minutes on the sheet before eating them!
You can store leftover patties in a container in your fridge for up to 5 days.
But I bet they won’t last that long.
They’re so delicious!
Have you made quinoa or eaten quinoa patties?
What are your favorite ingredients to include in your patties?
Share your thoughts and comments with us.
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