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Quinoa and Roasted Vegetable Patty by Dr Libby Weaver
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Quinoa and Roasted Vegetable Patty

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 minutes
Cook Time 25 minutes
Servings 12 pattie
Calories 133kcal

Ingredients

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 c cup basil leaves shredded
  • 1/2 c cup fresh parsley finely chopped
  • 1/4 c cup chives finely chopped
  • Salt and ground black pepper
  • 1/4 c sunflower seeds
  • 1/4 c pumpkin seeds
  • 1/4 c sesame seeds preferably white
  • 1 tablespoon black 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.

Nutrition

Calories: 133kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Sodium: 13mg | Potassium: 360mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3070IU | Vitamin C: 23mg | Calcium: 57mg | Iron: 2mg