by Buffy Ellen 0 Comments

This recipe comes from the incredibly talented Dr Libby Weaver and her cooking partner in crime, Chef Cynthia Louise. I've previously interviewed Dr Libby here. This recipe is perfect for a light dinner served with a big green salad, and equally wonderful as leftovers for lunch the next day.

It comes from Libby's first cook book, The Real Food Chef, and is a beautiful and highly nutritious meal. The combination of quinoabrown rice and the seeds is packed with nutrients - it’s hard to name one that isn’t in this recipe.

Because this patty is rich in protein, it is quite filling just as it is, and really only needs the addition of simple greens and some good pesto, relish or avocado for added flavour and moisture.

VeganVegetarianDairy FreeGluten FreeWheat FreeNut FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

 

Quinoa and Roasted Vegetable Patty
Makes 10-12 patties

Make with

All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart

Always use certified organic ingredients where possible

Roast Vegetables
1 cup pumpkin, peeled and cubed

1 cup kumara (sweet potato), peeled and cubed

1 large onion, diced

1 large red capsicum (bell pepper), seeded and diced

1 medium zucchini, diced

1 cup button mushrooms, stemmed and quartered

1 small eggplant, cubed


2 tablespoons coconut oil

Salt and ground black pepper


1 sprig of rosemary, finely chopped


4 sprigs of thyme, leaves removed


1 bunch of fresh parsley, finely chopped

Quinoa Patty
1 cup cooked quinoa, both white and black*
1 cup cooked brown rice
1⁄2 cup basil leaves, shredded

1⁄2 cup fresh parsley, finely chopped
1⁄4 cup chives, finely chopped
Salt and ground black pepper
1⁄4 cup sunflower seeds

1⁄4 cup pumpkin seeds
1⁄4 cup sesame seeds, preferably white
1 tablespoon black cumin seeds

* In place of quinoa, you could also use millet or amaranth

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

Quinoa and Roast Vegetable Patty

How to

For the roasted vegetables:

  1. Preheat the oven to 180°C (350°F).
  2. In a large bowl, toss the vegetables with the herbs and oil until they are well coated. Season with salt 
and pepper.
  3. Arrange the vegetables in a single layer on a baking sheet or large roasting dish and bake until they are caramelised and tender, about 25 minutes.

For the quinoa patty:

  1. Combine the cooked quinoa and brown rice in a large bowl. Add the fresh basil, parsley and chives.

  2. Add the roasted vegetables to the quinoa mixture and blend the ingredients with your hands, slightly mashing them 
to make the binding for the grains. Season with salt and pepper.

  3. Form the mixture into patties of a size you prefer. Generally, a patty of 180g (6 ounces) is sufficient for a meal.
  4. Combine the sunflower, pumpkin, sesame and cumin seeds in a small plate. Gently but firmly coat each side of each patty in the seed mixture.
  5. Serve the patties cold or at room temperature. You can also heat them in a 150°C (300°F) oven for 20 minutes.

Notes
  • Don't be afraid to use whatever vegetables you have on hand with this one. As long as you have the pumpkin and onion, this will work with any collection of veges. For example, I added extra pumpkin, carrot and chopped cauliflower leaves instead of the mushrooms, zucchini and eggplant.
  • This mixture is a bit crumbly on its own, so if you'd like a firmer patty, add 1/2c of chickpea (besan) flour (click here to order) and 1/2c water to the mix before moulding into balls. Chickpea flour is a fantastic binding agent, perfect for patties and fritters. Then roll in the seeds and pop them in the oven for 20 minutes and they'll firm up beautifully.
  • I like to serve these with sliced avocado, fresh tomato, and a dollop of homemade relish. A heaped tablespoon of fresh pesto or guacamole would also work perfectly.
x Buffy-Ellen

PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend. And if you make it on Instagram, tag us @begoodorganics and #begoodorganics to be in to feature in our monthly 'Your Be Good Organics' album on Facebook.

Dr Libby Weaver & Cynthia Louise with The Real Food Chef Cook Book



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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