Fried Quinoa Patty Salad

Fried Quinoa Patty Salad

Quinoa Veggie Patties
The quinoa patty is the perfect vegan recipe to make on a Sunday evening that can be frozen individually and thawed when needed for the week ahead. An ideal salad topper, these patties are hearty and energize you for the rest of the day.  

This recipe makes 10 patties. 

2 cup tri-color quinoa, rinsed
3 cups chicken or vegetable stock
2 15 oz of chickpeas, with liquid saved from one, can
1/2 lemon, juices
2/3 cup carrots, shredded
2 green onion stalks, sliced
2/3 cup cups panko
2/3 cup parmesan, finely shredded
1 tbsp dijon mustard
1 1/2 tsp ground cumin
1 1/2 tsp garlic powder
1 tsp smoked paprika
mixed lettuce greens
feta cheese

STEP 1 Bring chicken stock to a boil. Add in the rinsed quinoa. Reduce heat to low, cover, and cook for 20 minutes. After cooking, fluff with a fork and set aside to cool.

STEP 2 Using a blender, blend the canned chickpeas with the can liquid and lemon juice. Blend until it makes a thick paste and set aside.

STEP 3 In a bowl, combine the cooked quinoa, carrots, green onion, panko, parmesan, dijon, cumin, garlic powder, paprika and chickpea mix. Using your hands, form into 6-7 patties (can be frozen to cook later).  

STEP 4 Heat 2 tbsp of olive oil in a non-stick skillet and cook patties until they are crispy and golden on each side.

FIN. Serve atop a salad with pickled red onions and feta cheese or on a bun with lettuce, tomato, onion, and mayo.

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