Crispy Quinoa Patties
Ingredients
The quinoa patties
-
3
cloves
garlic
-
½
cup
chopped onion
-
2
tablespoons
parsley
-
¾
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
1 ½
tablespoons
coconut oil
-
3
cups
raw spinach
-
2
tablespoons
Bob’s Red Mill Egg Replacer
-
5
tablespoons
gluten-free flour
-
⅓
cup
finely diced tomatoes
-
1 ½
cups
cooked quinoa
The yogurt tahini sauce
-
¼
cup
vegan Greek yogurt
-
½
unit
lime juice
-
¼
teaspoon
garlic powder
-
pinch
salt
-
1
teaspoon
tahini
-
1
teaspoon
freshly chopped parsley
-
pinch
pepper
-
¼
teaspoon
extra virgin olive oil
Instructions
- Prepare the yogurt tahini sauce by whisking all the sauce ingredients together until smooth and refrigerate.
- In a skillet, melt coconut oil over medium heat and sauté garlic and onion until softened.
- Add spinach, salt, and pepper to the skillet and cook until wilted, then remove from heat to cool.
- In a large bowl, combine cooked quinoa, sautéed vegetables, parsley, salt, pepper, egg replacer, flour, and tomatoes and mix well.
- Form the mixture into patties using a heaping tablespoon for each.
- Heat oil in the skillet over medium-high heat and cook the patties for 2 to 3 minutes on each side until golden brown.
- Transfer cooked patties to a paper towel-lined plate to absorb excess oil and serve with the yogurt tahini sauce.
Nutrition Facts (estimated)
Servings
10 servings
Calories
91
Total fat
4g
Total carbohydrates
12g
Total protein
3g
Sodium
216mg
Cholesterol
0mg
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