I had every intention of putting this up last week in honor of Memorial Day Weekend, the biggest burger weekend of the year. You can guess how well that worked out for me…
Turns out, it’s probably better that I waited until after so that you can switch things up and go for something a bit lighter. And less meatier.
Also, you may finally be able to convince everyone else that it’s time for a change. Which, ahem, I can’t even begin to tell you the number of times quinoa patties have been on our menu only to be nixed by The Hubster because it just didn’t sound appealing to him.
Mind you, every time the man has quinoa HE ENJOYS IT.
It’s just getting him to have the quinoa that proves difficult. I basically have to trick him and call it a surprise.
I’m sure you’ll be surprised to know that once he finally ate the quinoa patties that he was pleasantly surprised. He’s even asked that they show back up on the menu in the near future.
I’m glad he finally sees it my way…
Speaking of my way, these patties are super flexible. So if you don’t like it my way, or feel like you want to spice it up with different veggies or spices, you should totally add in whatever tickles your fancy.
I know that Jessica from How Sweet It Is, likes hers with red peppers, avocado, and copious amounts of cheese.
Her recipe (well, maybe plural since she has about 4 different variations) also happens to be the inspiration for my foray into the quinoa patty world.
- 1 cup uncooked quinoa rinsed
- 2 cups vegetable broth or water
- 1 15-oz can chickpeas, drained and rinsed
- 1/4 cup chickpea flour
- 1/4 cup ground flaxmeal
- 2 large carrots about 1/2 cup, chopped
- 1 medium onion chopped
- 1 tbs dried oregano
- 1 tbs dried parsley
- 1 tbs dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- cooking oil
Combine quinoa and broth (or water) in a medium sauce pan and bring to a boil. Reduce to a simmer and cover, cooking for 15 minutes or until all liquid has been absorbed. Set aside to cool.
While quinoa is cooking, place chickpeas in a large mixing bowl and mash with a potato masher or fork until at least 50% of chickpeas and smooshed (technical term).
Add chickpea flour, flaxmeal, carrots, onion, oregano, parsley, basil, salt and pepper to the bowl and stir to combine. Add cooked (and slightly cooled) quinoa and stir until full incorporated.
Form into patties and set aside what you will be cooking. Remaining patties can be placed on a baking sheet and frozen for another meal!
Heat oil in a large skillet over medium-high heat.
Add quinoa patties and cook until golden brown and crispy, about 5 minutes per side.
Serve on a bun (or lettuce) with your favorite fixin's.