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Quinoa and Roasted Vegetable Patty

Nutritional Information

The combination of quinoa, brown rice and the seeds is so packed with nutrients it’s hard to name one that isn’t in this recipe. Because this patty is rich in protein, it is quite filling just as it is, but it can always be combined with animal protein if that appeals. I love mine served with a pile of greens.

Serving suggestions:

For a light lunch, serve a vegetable patty with beetroot salad and macadamia pesto, or with simply steamed vegetables.  You can also break the patties up and serve them in a wrap or as an accompaniment to a meal with steamed fish or grilled chicken.


For the roasted vegetables:

  • 1 cup cubed pumpkin
  • 1 cup cubed sweet potato
  • 1 large onion, diced
  • 1 large red capsicum (bell pepper), seeded and diced
  • 1 medium zucchini, cubed
  • 1 cup button mushrooms, stemmed and quartered
  • 1 small eggplant, cubed
  • 2 tablespoons extra virgin olive oil
  • Salt and ground black pepper to taste

For the quinoa patty:

  • 1 cup cooked quinoa, both white and black
  • 1 cup cooked brown rice
  • ½ cup basil leaves, shredded
  • ½ cup fresh parsley leaves, chopped
  • ¼ cup chives, finely sliced
  • ¼ cup raw sunflower seeds, unsalted
  • ¼ cup pumpkin seeds, unsalted
  • ¼ cup sesame seeds, preferably white
  • 1 tablespoon black cumin seeds
  • Salt and ground black pepper to taste


For the roasted vegetables:

  1. Preheat the oven to 180C (350F).
  2. In a large bowl, toss the vegetables with the olive oil until they are well coated.  Season them with the salt and pepper.
  3. Arrange the vegetables in a single layer on a baking sheet or large roasting dish until they are cooked through and tender, about 25 minutes.

For the quinoa patty:

  1. Combine the cooked quinoa and brown rice in a large bowl.  Add the fresh basil, parsley and chives.
  2. Add the roasted vegetables to the quinoa mixture and blend the ingredients with your hands, slightly mashing them to make the binding for the grains.  Season with salt and pepper.
  3. Form the mixture into patties of a size you prefer.  Generally, a patty of 180g (6 ounces) is sufficient for a meal.
  4. Combine the sunflower, pumpkin, sesame and cumin seeds in a small plate.  Gently but firmly coat each side of each patty in the seed mixture.
  5. Serve the patties cold or at room temperature. You can also heat them in a 150C (300F) oven for 20 minutes if you prefer them warm.
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