Quinoa, Kale and Butternut Squash Patties with Beet Relish
 
Prep time
Cook time
Total time
 
Protein packed patties that freeze well for quick meals. Everyone loves to hear that!
Recipe By:
Serves: 24 small, 12 large patties
Ingredients
Quinoa Patties:
  • 1 cup quinoa, thoroughly rinsed in cold water and drained
  • 2 cups water or vegetable broth
  • 2 tablespoons olive oil
  • ½ small butternut squash, peeled and cut into ½-inch cubes
  • 1 parsnip, peeled and finely chopped
  • 2 medium red onions, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 4 cups coarsely chopped kale
  • ½ cup coarsely chopped parsley
  • 4 eggs, from pastured hens
  • 1 cup toasted Brazil nuts, finely chopped, optional
  • ¾ cup Panko, breadcrumbs or quick-cooking oats
  • 1 tablespoon tamari sauce or nutritional yeast
  • ¼ teaspoon ground cumin seed
  • ⅛ teaspoon ground coriander seed
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • Pinch turmeric, optional
  • Oil for shallow frying
  • Pinch Aleppo dried red pepper to garnish
Beet Relish
  • 2 beets, roasted and peeled and cut into small julienne slices
  • ¼ cup dried dates, finely chopped
  • 1 teaspoon finely grated Meyer lemon rind, optional
  • 1 tablespoon maple or red wine vinegar
  • ¼ teaspoon maple syrup or honey
Instructions
Quinoa Patties
  1. Preheat oven to 400 degrees F.
  2. Place the quinoa and water in a medium-size saucepan and bring to a boil over medium-high heat. Lower heat to low and simmer partially covered, for 25 to 30 minutes. The quinoa is done when it has emerged into a curlicue shape. Remove from the heat, place in a large glass mixing bowl and allow to cool to room temperature.
  3. Heat the olive oil, onions, butternut squash and parsnip. in a large skillet over medium-high heat. Stir frequently to prevent sticking and burning. When the onions and squash are browned and caramelized and the butternut squash is tender add the garlic, kale and parsley and cook until wilted, about 6 minutes. Save a few tablespoons of cooked red onion for the beet relish. Add the onion, squash, kale mixture to the quinoa.
  4. Add the eggs, Brazil nuts, Panko, tamari, cumin, coriander, salt, pepper to the quinoa and vegetables. Form into patties, place on a plate.
  5. Heat the oil in a large, heavy skillet over medium-low heat, Place as many patties as will fit without touching. Fry until browned, turn and brown other side.
  6. If serving all of the patties together, place cooked patties on a baking sheet, cover with foil and place in the oven to keep hot while cooking the remaining patties.
Beet Relish
  1. Place the reserved cooked red onions, beets, lemon rind, vinegar and maple syrup in a small bowl and toss to combine.
  2. Serve cold or at room temperature
Recipe by The Gardener Cook at https://www.thegardenercook.com/quinoa-kale-and-butternut-squash-patties-with-beet-relish/