per 1 serving size (Recipe makes 8 servings)
Amount Per Serving
Calories from Fat 66
% Daily Values*
Total Fat 7.38
Saturated Fat 0.55
Polyunsaturated Fat 0.49
Monounsaturated Fat 2.47
Total Carbohydrate 20.30
Dietary Fiber 6.38
Vitamin A 53.75%
Vitamin C 34.56%
* Nutritional Values are estimated and may vary
I love making quinoa patties and experimenting with different combos, but this recipe got me even more excited because they are vegan! I never thought a vegan recipe would work with these because itâ€™s flour free and the eggs just seem to work better for me as a binding ingredient, but I'm glad these can also work without them and can also taste just as good!
3/4 cup organic quinoa (cooked)
2 cups organic baby spinach (withered)
1/4 cup chia seeds (or flaxseed meal) + 1/4 cup water (soaked in the fridge for 1 hour)
1 tsp organic coconut aminos
1 tbsp fresh chives (chopped)
1 large scallion (chopped)
1/4 cup red bell peppers (chopped)
2 tbsp red onions (chopped)
A dash of sea salt
1/2 tsp Thai Kitchenâ€™s green curry paste
1/2 tsp cayenne pepper
1 tsp salt free Mrs Dash all spice blend
First of all, cook your quinoa. Boil raw quinoa in a skillet over medium heat with 1/2 a cup of water for 15 minutes or until fully cooked. You can also add whatever seasonings you like. Strain out any left over water and transfer quinoa into bowl. Mix in remaining ingredients until the batter becomes mouldable.
Wither your spinach by cooking it in a skillet over medium heat with a dash of olive oil; transfer into a plate when withered.
When ready, use a 1/4 measuring cup and scoop the batter into the frying pan greased with coconut oil. Use a spatula to flatten out batter into a pancake shape (about 1/2 an inch thick). Repeat process until the batter is used up.
When ready, top wit sliced avocados and a drizzle of sriracha sauce.