Isn’t it funny how necessity leads to creativity? Some years ago, when I was barely starting my health journey I remember the terrifying feeling when I was told I couldn’t eat bread anymore! Bread had been part of my life since I developed my first tooth (I think…I will have to confirm this fact with my mama first). During my college years it was my to-go food because making a sandwich was the easiest and fastest way to prepare a meal. But when bread had to be eliminated I found myself feeling overwhelmed trying to figure out a meal that was easy to carry with me because I would leave home at 7:00 am and not come back until almost 9:00 pm.
These quinoa patties became a meal saver and are a great alternative to be used for sandwiches. Anyone who tries them is always pleased to learn how easy and tasty they are. For the most part, I am a happy camper just eating them with butter or avocado, but I also use them to make turkey or ham sandwiches. You can prepare a large batch and freeze them. They last 3-4 days in the fridge and longer in the freezer.
Before you start making these patties, make sure to soak quinoa overnight in warm filtered water with some lemon juice or a dash of sea salt. This will help reduce the levels of phytic acid naturally present in grains and legumes. If this acid is left untreated it can lead to intestinal gas, leaky gut and interfere with the absorption of many important nutrients. So just soak you quinoa overnight and discard the water before cooking.
You will find many more practical, healthy and realistic recipes in my book “Healthy Gut Happy You.” 🙂
- 1 cup cooked quinoa
- 1 egg
- 1/2 tbsp dried organo
- 1/2 tsp powdered garlic
- 1/2 tsp sea salt
- Preheat over to 350 F.
- Mix all the ingredients in a bowl
- place parchment paper over baking sheet.
- Form patties with a spoon. It will yield approximately 5 quinoa patties.
- Bake 7-10 minutes per side.