Nut-Free Quinoa Patties
Elevate your plant-based meal game with these Nut-Free Quinoa Patties, a flavorful and wholesome recipe that's perfect for those with nut allergies. Packed with protein-rich quinoa, nutrient-dense vegetables like grated carrot and zucchini, and aromatic spices including cumin and coriander, these patties are both satisfying and nutritious. The addition of chickpea flour ensures they hold together beautifully without the need for nuts, while fresh parsley and a splash of lemon juice add a burst of freshness. Quick to prepare and pan-fried to golden perfection, these gluten-free patties are ideal for a light lunch, a delectable dinner, or even as a snack. Serve them with a dollop of yogurt dip or a side salad for a healthy, allergen-free treat that everyone will adore!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons extra-virgin olive oil
- 1 medium, finely chopped onion
- 1 medium, grated carrot
- 1 small, grated zucchini
- 2 cloves, minced garlic
- 1 cup chickpea flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
Rinse the quinoa under cold water to remove any bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked through and water is absorbed.
Remove the quinoa from heat and let it cool slightly.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the grated carrot, grated zucchini, and minced garlic to the skillet. Cook for another 3 minutes, stirring occasionally, until the vegetables are tender.
In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, chickpea flour, cumin, coriander, salt, pepper, parsley, and lemon juice.
Mix well until all ingredients are evenly incorporated and the mixture holds together when pressed. If too dry, you can add a teaspoon of water.
Shape the mixture into 8-10 patties.
Heat the remaining tablespoon of olive oil in the skillet over medium heat.
Cook the patties in batches for about 5-6 minutes on each side or until golden brown and heated through.
Remove from skillet and let them rest on paper towels to absorb excess oil before serving.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5122 mg | 223% | |
| Total Carbohydrate | 201.7 g | 73% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 33.8 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2148 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
