My new cookbook, The Vegan ABCs Cookbook, is coming out on June 1st! It’s a fun introduction to 26 all-star ingredients – from A to Z – get it? The ABCs! Each chapter focuses on one ingredient with nutrition info, fun facts, how-tos and answers to your FAQs. I curated the list of ingredients, not just because they are vegan, but because they are awesome. Guess what Q is for?
Q is for Quinoa!
Quinoa is an ancient grain that is a modern super food! It is a complete protein, meaning that it contains all nine essential amino acids and making it an excellent plant-based protein source. It’s also high in fiber, antioxidants, iron, magnesium and B vitamins.
I make a batch of quinoa at the beginning of the week and have it on hand for salads, pilafs and these yummy Quinoa Green Pea Patties. This recipe makes 4 to 8 patties, depending on how big you make them. I like to bake them first, let them cool and then pan sear them later for the best texture, but they are just as delicious right out of the oven.
For more quinoa recipes, order The Vegan ABCs Cookbook today!
Quinoa Green Pea Patties
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 cup cooked quinoa
- 1 cup frozen gren peas, defrosted
- 1 scallion, thinly sliced
- 2 tablespoons fresh herbs a combo of dill, parsley and/or chives are delicious!
- 2 tablespoons chickpea flour
- Pinch of salt
To make the flax egg, whisk together the ground flaxseed and water in a small mixing bowl. Set aside for 5 minutes to thicken.
Preheat the oven to 350. Line a quarter baking sheet with parchment paper.
Add the quinoa, peas, scallions and herbs to a bowl. Mix to combine. Add all but 1/4 cup of the mixture to the bowl of a small food processor and process until combine.
Add back to the reserved mixture and add the flax egg, chickpea flour and a big pinch of salt.
Form into patties, place on the baking sheet and bake for a total of 40 minutes, 20 minutes on each side.
Eat immediately or let cool and then reheat in a little oil in a cast iron pan. Enjoy!