Monday, 11 February 2013

Quinoa & roasted vegetable patties - By Ange

Was really excited when Liss asked me to guest post for her while she was away. Until recently, I lived with Liss for a couple of years and more often than not was around to watch her work her magic in the kitchen and “help” clean up by licking a chocolate covered beater or two!

I love how Liss does meat free Mondays and it inspired me to search through my recipe books for a flavour packed, filling and protein rich recipe that could be eaten for either lunch of dinner.
I decided on Dr Libby’s Quinoa and Roasted Vegetable Patty. Dr Libby is one of Australasia’s leading nutrition specialists whose cooking focuses on using food in its whole form. The combination of quinoa, brown rice and seeds she uses for the patties is packed with so many nutrients it’s hard to name one that isn’t in this recipe! Because each patty is rich in protein, they are quite filling just as they are. But I thought I’d note some alternate serving suggestions at the end of this post if you wanted to mix it up a bit.

Ingredients for the roasted vegetables
  • 2 cups of pumpkin, cubed
  • 2 cups of sweet potato, cubed
  • 1 large red onion, diced
  • 1 large red capsicum, seeded and diced
  • 1 medium zucchini, cubed
  • 1 cup of button mushrooms, stemmed and diced
  • Extra virgin olive oil
  • Salt and ground pepper to taste
Ingredients for the quinoa patty
  • 1 cup of cooked quinoa (I used tri coloured quinoa)
  • 1 cup of cooked brown rice
  • ½ cup of basil leaves, shredded
  • ½ cup of fresh parsley leaves, chopped
  • ¼ cup chives, finely sliced
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ¼ cup sesame seeds, preferably white
  • 1 tablespoon whole cumin seeds
  • Salt and ground black pepper to taste

For the roasted vegetables:
Preheat your oven to 180 degrees celcius and arrange the vegetables in a single layer on one or two baking trays.  Roast the vegetables until cooked through and tender, about 35 minutes, and then leave to begin to cool.

For the quinoa patty:
In a large bowl, combine the cooked quinoa and brown rice with your hands. Then add the fresh basil, parsley and chives and mix again with your hands.
Add the warm roasted vegetables to the quinoa mixture and blend the ingredients with your hands, slightly mashing them to make the binding for the grains. Season with salt and pepper and give it a taste – you know you want to!

Form the mixture into 4 patties with your hands.
Combine the sunflower, pumpkin, sesame and cumin seeds on a small plate. Gently but firmly press each side of the patties into the seed mixture. And voila – they are done!
Serve the patties cold or at room temperature. You can also heat them in a 150 degree oven for 20 minutes like I did for dinner. Seriously delicious!

Alternate serving suggestions:
Serve a vegetable patty with a simple grated beetroot salad or a side of steamed green vegetables. You can also break up the patties and serve them in a wrap or as an accompaniment to a meal with steamed fish or grilled chicken.

- Ange is guest blogging as Alissa is busy wine-tasting in Santiago

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