Curried Quinoa Patties

By Alexandra Babcock, MPH, RDN

Enjoy these light, healthy and tasty recipes brought to you by the Lifestyle Medicine Team!

Makes 4 servings

Ingredients

1 cup quinoa, cooked

½ cup carrots, shredded

½ cup mushrooms, minced

2 Tbsp ground flax

6 Tbsp water

1 Tbsp curry powder

1 tsp cumin

Directions:

  1. Lay out cutting board, knife, cheese grater, sauce pan, small mixing bowl, measuring spoons, and mixing spoon. You will also need a greased cookie sheet. Preheat Oven to 350F. Wash all vegetables.
  2. Rinse ½ cup of quinoa under water until water runs clear. Add the quinoa, 1 cup of water, and a pinch of salt to a sauce pan. Bring to a boil then reduce to a simmer until the water is cooked off. This will take approximately 10 minutes. Stir with a fork and set aside to cool. 
  3. While quinoa cooks, peel your carrot. Grate carrot over the cheese grater and place ½ cup into a mixing bowl.
  4. Cut your mushrooms until they are in ½ cm sized, minced pieces. Add ½ cup to the mixing bowl.
  5. Place flax and water into a small bowl. Stir and set aside for 3 minutes until the flax meal gels into a flax egg. Then add the “egg” to the mixing bowl.
  6. Add remaining spices and cooked 1 cup of quinoa to the mixing bowl and stir until combined.
  7. Form 4 patties about a ½ cup each using your hands. Place on the cookie tray.
  8. Bake at 350F for 20-25min or until golden brown.
  9. Serve immediately or freeze in bags for up to 2 months.

Chef Notes:

  • Make more quinoa than the recipe calls for and store it in the fridge for use in meal preparation for up to 5 days. Cook quinoa using 1 part dried grain and 2 parts water.
  • Feel free to use more spices in this recipe. Garlic, turmeric, parsley, and ginger all go well with this dish!

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