Broccoli & Quinoa Patties
side salad with creamy paprika vinaigrette

Name: Broccoli & Quinoa Patties
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cloves Garlic, minced; 1 cup Broccoli, cooked and finely chopped; 2/3 cup Gruyere or Swiss cheese, grated; 2 cups Leftover quinoa (from Tue); 3/4 cup Breadcrumbs / panko; 1 Egg; 1 tsp Paprika; 1/2 tsp Salt; 1/2 tsp Black pepper; 2 Tbsp Cooking oil; 2 1/2 Tbsp Red wine vinegar; 1/2 tsp Paprika; 3 Tbsp Plain yogurt; 2 tsp Dijon mustard; 2 Tbsp Cooking oil; 2 Tomatoes, chopped; 1 Avocado, cubed; 1/2 Cucumber, sliced; 5 oz Baby spinach

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

These vegetarian patties aren't just healthy and tasty, they're easy to take on the go! A creamy (from yogurt) dressing, gives them both texture and flavor.
Smarts: This creamy vinaigrette does double duty as a dipping sauce for the patties and a dressing for our side salad.

Dependency

Veggie Masala with Quinoa

Ingredients

Metric

Servings:

Broccoli & Quinoa Patties:

Garlic - 2 cloves , minced
Broccoli - 1 cup , cooked and finely chopped
Gruyere or Swiss cheese - 2/3 cup , grated
Leftover quinoa (from Tue) - 2 cups
Breadcrumbs / panko - 3/4 cup
Egg - 1
Paprika - 1 tsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Cooking oil - 2 Tbsp

Creamy Paprika Dressing (for patties & salad):

Red wine vinegar - 2 1/2 Tbsp
Paprika - 1/2 tsp
Plain yogurt - 3 Tbsp
Dijon mustard - 2 tsp
Cooking oil - 2 Tbsp

Side Salad with Tomatoes, Cucumbers and Avocado:

Tomatoes - 2 , chopped
Avocado - 1 , cubed
Cucumber - 1/2 , sliced
Baby spinach - 5 oz

Prep

Garlic / Broccoli / Cheese - Prep as directed. (Can be done up to 4 days ahead)
Cook broccoli - Place broccoli in a microwave-safe container. Cover with a damp paper towel and microwave for 1.5 to 2 minutes, until tender. (Can be done up to 4 days ahead)
Make patties - Finely chop broccoli even more. Mix with garlic, leftover quinoa, cheese, breadcrumbs or panko, egg, paprika, salt, and black pepper. Let sit for ~5 minutes before forming into patties, 2 / serving. (Can be done up to 1 day ahead)
Make vinaigrette - Whisk together red wine vinegar, paprika, yogurt, mustard, and cooking oil. Season to taste with salt and pepper. (Can be done up to 4 days ahead and refrigerated)

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Make

Heat oven to 375F / 191C.
Heat a skillet or non-stick pan over medium-high heat. Add cooking oil and then patties to heated oil. Sear on each side for 2 to 3 minutes until golden. You might have to do this in batches if your pan is too small - just add a bit more oil in between batches if the pan is too dry. Transfer seared patties to a sheet pan and then bake for 12 minutes.
While patties bake, prep tomatoes, avocados, and cucumbers.
When patties are done, toss half the vinaigrette with greens, tomatoes, cucumbers, and avocado. Top your salad with patties and drizzle remainder of vinaigrette over patties.

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