Quinoa & Broccoli Patties
Happy New Year! Hope your 2015 is filled with happiness, health and scrumptious treats!
Since it’s the first post of the New Year, I will stick to the tradition of sharing a recipe that’s nutritious, wholesome yet extremely tasty. My Quinoa and Broccoli Patties make the perfect toothsome recipe to help you stick to those New Year resolutions. The best part is if you think you don’t like broccoli, (as my husband says he doesn’t) this like my Broccoli Soup with Parmesan Crisps will convert you into a broccoli lover. If I put a bowl of that soup or a plate of these patties in front of my husband or any picky eater, he will lick the dish clean in no time. 
Both broccoli and quinoa are consideredsuper foods. They are both high in protein, dietary fiber, and good carbohydrates. This dish combines these super foods, with healthy whole grain breadcrumbs, eggs, cheese (cheese in moderation is good for you 
), garlic and scallions to create patties that are a savory, textural delight. They are crunchy on the outside and chewy on the inside with hint of chomp inside from the broccoli. I love serving them with a dollop of siracha or any hot sauce – which pairs brilliantly with the flavors and textures. These are a perfect starter or can be eaten with a salad as a main dish.
), garlic and scallions to create patties that are a savory, textural delight. They are crunchy on the outside and chewy on the inside with hint of chomp inside from the broccoli. I love serving them with a dollop of siracha or any hot sauce – which pairs brilliantly with the flavors and textures. These are a perfect starter or can be eaten with a salad as a main dish.
I recommend trying this recipe in January, when your resolutions are firm. Then later in the year (just about another 2 weeks for me….) when those resolutions start wavering and your your indulgent ways resurface, you’ll still have a mouthwatering and nourishing fall back recipe to diminish the guilt ever so often.
Quinoa & Broccoli Patties Recipe
Time: Active: 30 minutes Inactive: 20 minutes
Yield: 12-14 patties based on size
Time: Active: 30 minutes Inactive: 20 minutes
Yield: 12-14 patties based on size
Ingredients:
½ cup uncooked quinoa
1 cup low sodium chicken or vegetable stock
¾ cup scallions – whites and greens, finely chopped
1/3 cup parmesan or gruyere cheese, shredded
4 cloves garlic, minced
½ cup whole grain or multigrain breadcrumbs, plus more if needed
1 ½ cups broccoli, finely chopped
2 eggs, beaten
½ teaspoon crushed red pepper
Salt and pepper to taste
1 tablespoon olive oil, divided
½ cup uncooked quinoa
1 cup low sodium chicken or vegetable stock
¾ cup scallions – whites and greens, finely chopped
1/3 cup parmesan or gruyere cheese, shredded
4 cloves garlic, minced
½ cup whole grain or multigrain breadcrumbs, plus more if needed
1 ½ cups broccoli, finely chopped
2 eggs, beaten
½ teaspoon crushed red pepper
Salt and pepper to taste
1 tablespoon olive oil, divided
Notes:
- Cooking the quinoa in stock instead of water, adds a wonderful element of flavor to it.
- It is always recommended to cook one patty before cooking the rest and taste for seasonings and cheese etc. Then you can make modifications to the mixture per your taste, before you cook up all the patties.
Method:
- In a small pot bring the quinoa and the stock to a boil. Once it reaches a roiling boil, cover and reduce the heat to low and simmer until all the water is absorbed and the quinoa is cooked. The quinoa is cooked when the grain appears soft and translucent and the germ ring will be visible along the outside edge of the grain. Set aside to cool.
- Once the quinoa is fully cooled, place it in a large mixing bowl. To this add the scallions, garlic, breadcrumbs, broccoli, eggs, crushed red pepper, salt and black pepper. Mix everything well together and place in the refrigerator for 10 minutes to chill. (It’s easier to form patties of the chilled mixture).
- Using the palms of your hands make 12-14 equal sized patties from the mixture. Add more breadcrumbs if the patties are falling apart.
- Heat ½ tablespoon of oil on medium heat in a large non-stick skillet. Cook half the patties 2-3 minutes on each side, until the outside is golden brown and crispy and the inside is chewy and fully cooked through. Using the remaining olive oil repeat with the other half of the patties. Serve immediately with ketchup and hot sauce.
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