Quinoa and Swiss Chard Patties + Avocado Tahini Dip
These vegetarian quinoa patties are loaded with greens like swiss chard (or any green, really) and parsley. Gluten free, dairy free, and very easy, these are a great quick dinner option.
½teaspooneach saltpepper, dijon mustard, maple syrup, and garlic powder
¼teaspoonhot pepper flakes
Avocado Tahini Dip
1large ripe avocado
2tablespoonstahini paste
2tablespoonolive oil
½teaspoonmaple syrup
Juice of a lemon
Small bunch parsley
Small bunch chives
Salt and pepper to taste
Instructions
Quinoa and Swiss Chard Patties
Mix all of the ingredients in a large bowl, making sure that they're thoroughly combined. Let the mixture sit for 15 minutes before cooking.
Once the patty mixture has rested, heat a flat bottomed pan over low-medium heat. Shape small patties of the quinoa mixture, about 8 cm wide and 2 cm high. Fry a few at a time (don't crowd the pan) in a teaspoon of oil. Flip once the first side is golden and set on a plate while you finish cooking the other patties. Serve warm with the avocado tahini dip. They will keep well in the fridge for three days.
Avocado Tahini Dip
Mash the avocado with a fork in a shallow bowl. Add the tahini, olive oil, lemon juice, herbs, maple syrup, salt, and pepper. Mix until smooth. Taste and add more lemon juice or salt if necessary. This will only keep for a day or so, but makes an excellent sandwich spread if you have leftovers.
Notes
• I haven't tried baking these yet. I think it would work well though. * Any kind of leafy green will work here. Once, when desperate, I even tried them with celery leaves and it was delicious.