Ingredients

The following ingredients have 8 Servings
  • 2 1/2 cups cooked quinoa
  • 4 large eggs (beaten (or flax eggs))
  • 1/4 tsp cayenne pepper ( or Chipotle Chili Powder optional)
  • 1/2 tsp sea salt
  • 1/2 teaspoon black pepper
  • 2/3 cup fresh chives (chopped or parsley (I use a blend))
  • 1 onion (chopped fine)
  • 2/3 cup fresh Parmesan (grated (Vegetarian Parm or 1/4 cup Nutritional Yeast and 2 tablespoons vegan cheese))
  • 1 tablespoon garlic (minced)
  • 1 cup breadcrumbs (gluten free)
  • avocado oil (for cooking (About 2 tablespoons))

Instruction

  • In a medium bowl combine quinoa, eggs, cayenne pepper, salt and pepper. Stir in chives, onion, parmesan, and garlic.  
  • Add breadcrumbs and stir until well combined. Allow to sit for a couple of minutes.
  • Form into patties. You and make them any size you like - I prefer to keep them small because it makes for easy flipping.  
  • The mixture should be very moist. You may need to add water or extra breadcrumbs to moisten or make the mixture dryer.
  • Place a large skillet over medium low heat. Heat avocado oil. Add as many patties as your skillet can handle, being careful not to overload it so that you have trouble flipping the quinoa patties.
  • Cover and cook for 8 to 10 minutes. If after 10 minutes your patties aren't brown turn the heat up and cook (carefully to avoid burning) until they brown. Flip and cook for 7 more minutes on the other side.
  • Allow to cool on a wire rack, keeping your spatula handy to fend off family members who try to steal them.