This is a recipe from Dr Libby's Real Food Chef cook book 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
Course Main Course
Cuisine American
Keyword be good organics, easy, healthy, low sugar, quick, recipe, superfood, vegan, vegetarian
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Servings 12pattie
Calories 133kcal
Ingredients
Roast Vegetables
1cuppumpkinpeeled and cubed
1cupkumarasweet potato, peeled and cubed
1large oniondiced
1large red capsicumbell pepper, seeded and diced
1medium zucchinidiced
1cupbutton mushroomsstemmed and quartered
1small eggplantcubed
2tablespoonscoconut oil
Salt and ground black pepper
1sprig of rosemaryfinely chopped
4sprigs of thymeleaves removed
1bunch of fresh parsleyfinely chopped
Quinoa Patty
1cupcooked quinoaboth white and black
1cupcooked brown rice
1/2 ccup basil leavesshredded
1/2ccup fresh parsleyfinely chopped
1/4ccup chivesfinely chopped
Salt and ground black pepper
1/4csunflower seeds
1/4cpumpkin seeds
1/4csesame seedspreferably white
1tablespoonblack cumin seeds
Instructions
For the roasted vegetables:
Preheat the oven to 180°C (350°F).
In a large bowl, toss the vegetables with the herbs and oil until they are well coated. Season with salt and pepper.
Arrange the vegetables in a single layer on a baking sheet or large roasting dish and bake until they are caramelized and tender, about 25 minutes.
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.
Form the mixture into patties of a size you prefer. Generally, a patty of 180g (6 ounces) is sufficient for a meal.
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.
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
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.