Vegetable Quinoa Patties

 

Faced with a glut of zucchini last summer, I spent some time searching out zucchini recipes on the internet. I came across several variations of quinoa patties that included zucchini and I gave them a try. This recipe is one I've adapted from a number of recipes. 

The patties can be made ahead, frozen and reheated. They are good hot or cold. They're great on a picnic or at the dinner table. They make good finger food for toddlers, and they are loaded with vegetables and healthy grains. Win win.

Vegetable Quinoa Patties

2 - 3 cups cooked quinoa, cooled

1 Tablespoon olive oil, plus more for drizzling

1 onion, diced

1 medium zucchini, grated, and then squeezed to release moisture. Save the moisture for soup. You should have about 1 cup of grated and squeezed zucchini

1 medium carrot, grated

2 cloves garlic, minced

2 Tablespoons minced fresh herbs, I used parsley and basil

1 teaspoon salt

1/2 teaspoon pepper

1 cup bread crumbs (I used seasoned because that's what I had, but plain work well, too)

1/4 cup grated Parmesan cheese

3 eggs, lightly beaten

Heat the olive oil over medium-high heat and saute the onion until soft. Add the carrot and zucchini and continue to saute until the vegetables are mostly tender. Add the garlic and saute for another minute or so. Let the mixture cool to room temperature.

To the quinoa, add the cooled vegetables, the minced herbs, salt and pepper and stir well to combine.

Add the bread crumbs, eggs, and cheese and again, mix well.

Form the mixture into patties (I used about 1/2 cup for each one, but they could be made smaller, as desired). They will feel loose, but hold together well on a baking sheet lined with parchment paper. Place them on the parchment paper with space between them, not touching each other. Flatten the tops and pat into shape.

Drizzle a bit of olive oil onto the top of each pattie. 

Bake at 410 degrees for 15-20 minutes, then flip the patties and bake for another 10 minutes. 

Serve at desired temperature.

These are great with a sauce - herbed yogurt, or salsa are good. I also like them with a garlicky lemon mayonnaise - aioli. 

The recipe yielded 18 patties for me, each about 3 inches in diameter and 3/4 inch high.

Twice-baked Sweet Potatoes, Brown Rice Pilaf

I've had some fun cooking challenges lately. For Myrna, a blogging friend whom I invited to dinner last week I planned a gluten, corn, soy and dairy free meal. It was easier than I thought. Potato splats, chicken with olives, capers and oranges, salad and a vegetable that I can't remember just now. For dessert, a coconut milk crème caramel. 

On Monday, friends from Victoria came for dinner. One of them is on a 21-day cleanse, which consisted basically of gluten-free vegan. She didn't make a big deal of it, and would have eaten whatever I'd cooked, but since I knew she was doing this, I decided to see how I could accommodate her. The result is in the above photo: Twice-baked Sweet Potatoes with a hint of heat from chipotle pepper and fresh ginger, a Brown Rice Pilaf, and Green Beans with Fresh Tomatoes cooked down with a little garlic and balsamic vinegar. 


I was very pleased with the blend of flavours and the satisfying quality of the meal. I would probably miss cheese more than meat, but trying out a new way of cooking was enjoyable. 


Twice-Baked Sweet Potatoes


4 medium to large sweet potatoes, scrubbed
1 onion, finely chopped
1 Tablespoon olive oil
1 Tablespoon grated fresh ginger
1/4 to 1/2 teaspoon chipotle powder
1-2 teaspoons olive oil
1 Tablespoon fresh lime juice
salt to taste


Preheat the oven to 400 degrees. With the tip of a knife, poke a few holes into each sweet potato. Place the potatoes on a baking sheet and bake until tender, 45-70 minutes. Let cool until they can be handled.


While the potatoes are cooling, heat the 1 Tablespoon olive oil in a pan. Over low to medium heat sauté the onion until very tender, but not brown. Stir in the fresh ginger and chipotle powder.


Cut a thin slice from the top of each sweet potato. Gently scoop out the insides, leaving a thin shell against the skin. Lightly mash the sweet potato centers and stir in the onion mixture. Add 1-2 teaspoons of olive oil, salt and the fresh lime juice. Taste and adjust the seasonings, adding more salt or lemon juice as wanted. The chipotle pepper powder tends to increase heat with time, so be judicious in adding more. 


Spoon the seasoned sweet potato mixture back into the shells. These can be prepared ahead to this point, then refrigerated. When ready to bake, heat the oven to 350 degrees and bake the potatoes until hot through, about 30 minutes. Sprinkle with sunflower seeds to serve, if desired.


Brown Rice Pilaf


1 1/2 cup brown rice
2 cloves garlic, minced
1 teaspoon salt
2 teaspoons olive oil
1 teaspoon lemon juice
3 cups of vegetable broth (or chicken broth for non-vegans)
2 scallions, sliced (use both the green and white parts)


Heat the oil in a saucepan. Sauté the minced garlic for about 30 seconds, then add the rice. Stir until all the grains are coated with oil. Add the salt, lemon juice and vegetable broth. Bring to a boil, then cover and simmer for about 45 minutes or until the rice is tender. Just before serving, stir in the sliced scallions.