Mexican Quinoa Patties

If you have been following the many changes in my eating habits lately, you know that I ABSOLUTELY LOVE Thrive Foods: 200 Plant-Based Recipes for Peak Health.

It is not only a fantastic nutritional resource, but the recipes are all really good. And of course, any cookbook that includes quinoa patties is a winner with me.

Before you groan at yet another quinoa patty recipe, this one is actually pretty different from the others on the website, thanks to it’s Mexican flair. I am actually a little disappointed in myself that I didn’t think of this before given my love for both Mexican flavors and quinoa patties.

The first time I made this I made it as written in the book and it was good but I wasn’t happy with how they held together. So, I added in the flax / water mixture and was much happier with the results. If your patties do break apart when you flip them, make sure you aren’t flipping them too soon. The good news is that they will come back together with the gentle nudge from your spatula.
Adapted from Thrive Foods: 200 Plant-Based Recipes for Peak Health

1 cup diced onion
1 red bell pepper, chopped fine
1 green bell pepper, chopped fine
4 cloves garlic, minced
2 teaspoons cumin powder
1/2 teaspoon chili powder
1/4 teaspoon chipotle chili powder
1/2 teaspoon sea salt
3 cups cooked quinoa
1/4 cup chopped walnuts
1/3 cup ground flax seeds
1 cup filtered water
coconut oil, for cooking

Combine ground flax seeds and water in a small bowl and set aside.
Heat a frying pan over medium heat and spray with cooking spray. Add onion and cook for 5 minutes. Add peppers and cook for five more minutes, until tender. Add in garlic, cumin, chili powder, chiptle chili powder and see salt. Cook for another minute and a half, stirring until well combined.
Remove from heat and place in a large bowl. Stir in quinoa and walnuts. Add flax mixture and stir until well combined. Mixture should be moist. Form into small patties.
Heat coconut oil over medium low heat. (I used about a tablespoon – more will yield a crisper crust.) When pan is warm, add patties. Cover and cook until a crisp crust has formed, about 8 to 10 minutes. Flip and cook another 8 minutes. If your patties break apart when flipping, let them cook a minute or two longer.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Calories: 203

Fat: 8.7

Protein: 7.5

5 : ★★★★★ 1 review(s)

Recipe by Cooking Quinoa.

Mexican Quinoa Patties