Cumin Quinoa Patties Recipes

OMG! QUINOA PATTIES

Steps:

• Bring vegetable broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool.
• Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl; stir until the mixture comes together. Divide mixture into 14 portions and shape into patties.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed.

CUMIN QUINOA PATTIES

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., Meanwhile, place carrot in a food processor; pulse until coarsely chopped. Add beans; process until chopped. Transfer mixture to a large bowl. Mix in cooked quinoa, bread crumbs, green onions, egg and seasonings. Shape mixture into 8 patties., In a large skillet, heat oil over medium heat. Add patties; cook until a thermometer reads 160°, 3-4 minutes on each side, turning carefully. If desired, serve with optional ingredients.

NOTHING I'D RATHER EAT QUINOA PATTIES

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is soft, 15 to 20 minutes.
• Heat olive oil in a large skillet over medium heat. Add onions and salt; cook and stir until tender, 5 to 8 minutes.
• Place sweet potatoes on a microwave-safe plate; prick all over with a fork. Cook on high, turning once, until tender, 8 to 10 minutes. Cool until easily handled, about 5 minutes.
• Peel sweet potatoes and place flesh in a bowl. Add eggs, tahini, kefir, flax seeds, Parmesan cheese, sesame seeds, sunflower seeds, pumpkin seeds, soy sauce, vegetable seasoning, vinegar, salt, and pepper; beat with an electric mixer until well blended. Stir in quinoa, onions, and corn.
• Stir enough spelt flour into the sweet potato mixture until it barely holds together.
• Melt 1/4 teaspoon butter on a griddle over medium heat. Spoon a burger-sized patty onto the hot griddle and cook until browned, about 4 minutes. Flip; add 1 slice Cheddar cheese. Cover patty with a frying pan and cook until cheese is melted, about 4 minutes more. Repeat with remaining butter, sweet potato mixture, and Cheddar cheese.

QUINOA-AND-TURKEY PATTIES IN PITA WITH TAHINI SAUCE

Steps:

• Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
• Meanwhile, process garlic, tahini, lemon juice, and 1/4 cup cold water in a food processor until smooth. If necessary, thin with water until pourable. Transfer dressing to a small bowl; cover. Refrigerate until ready to use.
• Put turkey, spices, mint, scallions, and salt in a clean bowl of the food processor; pulse until a smooth paste forms. Add quinoa; process until mixture clumps around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and set aside on a plate. Repeat with remaining mixture to make 24 patties total.
• Heat a dry large cast-iron skillet or grill pan over medium heat until hot. Working in batches, lightly coat both sides of patties with cooking spray. Cook patties in skillet, turning once, until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and loosely cover with foil to keep warm.
• Divide lettuce, cucumber, and red onion among pita breads; top each with 4 quinoa patties. Drizzle each sandwich with 1 tablespoon plus 1 teaspoon tahini dressing, and fold pitas over filling.