I was in search of something a little different for breakfast that included quinoa and some of my healthy favourites like carrots and broccoli.  These quinoa breakfast patties seemed to hit the mark, and the fact that I could wrap them and take them to work with me was even better 🙂

I used eggs in this recipe so it is not vegan but it can be made that way if you replace the eggs with flax eggs. The original recipe stated that there were 4-6 servings that could be made out of the mix, however, I portioned the patties into two large ones. .

Portion control totally depends on your nutritional goals for the day.  At the time I  had just finished training with a client and needed something rather substantial to eat so consuming 392 calories for breakfast was no issue for me.  However, you could make them smaller to make them last longer and consume less calories in one sitting if you wish.  They do last in the fridge for a few days and can be heated up in the microwave.

Servings: 2 – or more smaller ones if you like.

Prep Time: 5 Mins       Cook time: 30 mins

Ingredients

  • 1 cup cooked quinoa
  • 1 vegetable stock cube
  • 1 large carrot shredded and 1 tree of broccoli
  • 2 eggs – You can use flax eggs here if you wish.
  • 1/2 cup gluten free bread crumbs
  • 1 garlic clove, finely chopped
  • 1 tbsp garlic powder
  • 1 chilli flakes
  • 1 tsp parsley
  • 1 tbsp extra virgin olive oil (plus additional for cooking)
  • salt and pepper to taste

You could add light or vegan sour cream if you felt like it!

Directions

  • I heated water in a saucepan and added a stock cube. I then added the quinoa and cooked for 10 minutes.  Once the water had evaporated I left the lid on the pot and allowed all the quinoa to dry out.  I then placed in the fridge and left overnight.  You can cook it off all at the same time if you prefer
  • Add the quinoa, carrot, eggs, bread crumbs, garlic clove, garlic powder, chilli flakes, parsley and the salt and pepper in a large bowl and stir.
  • Use your hands to shape the mixture into patties. In this case I made 2 large ones, but you can make 4 – 6 smaller ones if you want to.
  • Heat oil in the pan on a medium heat and then gently add the pattie cooking on one side for about 5 mins. Gently turn it over and cook the other side.  They can be a little fragile here so be careful when turning them over as you do not want them to break.
  • Once they have turned a nice golden brown colour on each side remove from the heat and serve. I ate them on their own but you could add some low fat sour cream or avocado on the side.

Nutritional info per serving

Calories: 392 Fat: 11.48g  Carbs: 34.48g  Protein: 13.29g

This post was inspired by – Neuroticmommy.com .  And you can find the recipe Here

If you like this recipe then check out Tandoori Chickpea cakes

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