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 quinoa, brown 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.
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Always use certified organic ingredients where possible
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
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
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
For the roasted vegetables:
For the quinoa patty:
Combine the cooked quinoa and brown rice in a large bowl. Add the fresh basil, parsley and chives.
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.
Serve the patties cold or at room temperature. You can also heat them in a 150°C (300°F) oven for 20 minutes.
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