Updated: Apr 1
These breakfast patties are simple, nutritious, super healthy, and totally delicious! You can eat them for dinner or lunch too but good way to get some extra veggies into your breakfast meal too.
Quinoa is easy to digest and comes packed with a nutritional background that you don’t want to miss out on. However, if you make quinoa wrong, it will leave you feeling sour about this healthy gem, because if not cooked or prepared properly it can taste pretty gross. Tip: Ensure you always rinse quinoa thoroughly so you don’t get that bitter taste when cooked. You can use any veggies in this mix like carrot, zucchini, cabbage- whatever is in your fridge at the time!
Ingredients 1 c cooked quinoa 2 c low sodium vegetable broth 1/2 vegetable bouillon (optional) 1 c shredded mixture of broccoli and carrots 2 flax eggs (1 tbsp flaxseeds to 3 tbsp water makes 1 egg) 1/2 cup gluten free bread crumbs (or almond meal) 2 garlic cloves, minced 1 1/2 tsp garlic powder 1 1/2 tsp onion powder 2 tsp parsley 2 tbsp coconut oil or extra virgin olive oil (plus additional for cooking) salt and pepper to taste
Rinse quinoa thoroughly then place in a sauce pan with 2 cups of low sodium vegetable broth and 1/2 vegetable bouillon (optional). Once it reaches a boil, reduce heat, and let simmer for 15 minutes. The quinoa will absorb all the broth.
In a large bowl add 1 cup quinoa, shredded broccoli and carrots, flax eggs, bread crumbs, garlic, parsley, 2 tbsp of oil, and salt and pepper to taste, mix until well combined.
Drizzle a little coconut oil or extra virgin olive oil over a fry pan. Make palm size balls out of the mixture. Place on fry pan and flatten with a spatula.
Cook on both sides 2-3 minutes or until crisp golden brown then place on a plate lined with a paper towel to catch any oil drippings. Do not over saturate with oil.
Once cooked enjoy right away and top with sour cream and parsley! This should yield approx. 6-7 patties.
Store in an airtight container, will last in the fridge for up to 5 days, maybe a little longer.