Vegan Quinoa Chick Pea Patties
My family loves anything in patty form. If the kids can put ketchup on it even better, so this was a big hit with them. The quinoa and chick pea patties are not only delicious, but also a great source of protein, plus its gluten free. I actually came up with these when there wasn’t much food left in the house, so I was happy they turned out so great. I have been trying to get creative with the ingredients we already have in the house to save some money and not run to the store so much. My mom got my a huge bag of quinoa from a bulk food store, so there has been quinoa in a lot of our meals lately. Good think it is so yummy and versatile!
Quinoa Chick Pea Patties
2 Cans of chick peas rinsed and drained
1/2 cup of quinoa rinsed, plus 1 cup water
3 TBSP Olive Oil
1 small onion finely diced
1 medium carrot finely diced
2 cloves of garlic minced
2 tsp chefs blend seasoning or Mrs. Dash
1/4 cup chick pea flour
1 cup fresh spinach chopped
1 tsp salt
fresh ground pepper to taste
Bring the water to a boil in a small pot and add in the quinoa. Lower the heat, cover and simmer about 15 minutes. Heat 1 tbsp of the oil over medium heat and then sauté the onion, carrot and garlic about 5 minutes until tender. In a large bowl smash the chick peas (I used a potato masher) until there are no whole ones left. You want it to be chunky, you are not making hummus! Combine quinoa, onions and carrots and all the remaining ingredients (except the oil) with the chick peas and mix thoroughly. Form the mixture into patties, whatever size you like. Heat the remaining oil in a large skillet or on a griddle. Cook the quinoa patties about 5 minutes on each side until they are browned.
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