Quick and easy to make these quinoa patties are gluten free and oil free. Packed full of essential nutrients they make an excellent party dish as they can be prepared ahead of time and popped in the oven before serving. The herb dressing has a bright, fresh flavor and adds the essential oils to this meal. —Annalisa @ Joy of Yum
quinoa, rinsed well
1 1/3 cups
cauliflower, roughly chopped
parsley, roughly chopped
cloves of garlic
salt and pepper
Optional: tomatoes, red pepper, cucumber for serving
Place the well rinsed quinoa in a small saucepan with 1 1/3 cups of water, bring to the boil and simmer, covered, for 5 minutes. Pour into a sieve to drain out the excess water. Reserve the water just in case it is needed later.
Place the almonds into a food processor and chop well. Place in another bowl and set aside.
Break the cauliflower into chunks and place in a food processor, pulse until well chopped.
Add all the remaining ingredients, including the almonds, to the processor and combine well. Add a little of the reserved water if needed until you are able to form little patties.
Form patties about 3 inches in diameter and 1/2 inch thick.
Place the patties on a lightly oiled cookie tray. (Use a double layer cookie tray so that the patties brown gently). Bake for 22 – 28 minutes. Turn the patties twice so that they brown nicely on both sides.
Parsley and Cilantro Dressing
Place all the ingredients into a blender and blend until smooth and creamy. Add rice or nut milk until you reach the desired consistency.
Fill the little stacks of quinoa patties with thinly sliced veggies of your choice and liberally pour over the herb dressing. Serve the quinoa patties with a big green salad.