Crispy Quinoa Patties with an Avo-tahini sauce

These quinoa patties (fritters?) are a super bath cook item and can set you up for a successful higher protein and gluten-free way to enjoy your whole week. Dip into my avo-tahini sauce, or make your own to jazz things up. Crumbling these up over a bed of greens is also a great way to enjoy these little guys!

Ingredients

Setup

1 cup quinoa
2 cups water
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, grated
1 zucchini, grated
1/2 cup chickpea flour
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped

Dressing:

1 ripe avocado
1/4 cup tahini
1/4 cup fresh lime juice (about 2 limes)
1/2 cup fresh cilantro leaves, packed
1-2 cloves garlic, minced
1/4 cup water (adjust for desired consistency)
Salt and pepper to taste

Directions

Patties:

Rinse the quinoa under cold water. In a pot, combine the quinoa and water, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork.

While the quinoa is cooking, sauté the onion and garlic until translucent. Grate the carrot and zucchini and set aside.

In a large bowl, combine the cooked quinoa, sautéed onion and garlic, grated carrot, zucchini, chickpea flour, smoked paprika, oregano, salt, pepper, and chopped parsley. Mix well until the ingredients are evenly distributed and the mixture holds together when pressed.

Shape the mixture into small patties, compressing them firmly and allow them to chill in the fridge for at least on hour. This will help them to better stick together.

Place the patties on a parchment-lined baking sheet and bake in a preheated oven at 375°F for 20-25 minutes, flipping halfway through, until they are golden and crispy on the outside.

Serve the patties hot with a side of mixed greens, in a sandwich, or with a dipping sauce below.

Dressing:

Cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor.

Add the tahini, fresh lime juice, cilantro leaves, and minced garlic to the blender or food processor.

Start blending the mixture. Gradually add water until you reach the desired consistency. If you prefer a thinner dressing, add more water as needed.

Add salt and pepper to taste. Taste the dressing and adjust the flavors as needed. Add more lime juice for tanginess, salt for seasoning, or water for consistency.

Drizzle the dressing over quinoa patties or use it as a dip on the side.

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