Quinoa and Beetroot Patties
This recipe appears in Keeping it Simple (in yes, where else but the Keen-Wah chapter?) as well as of course The Convenient Vegetarian. For those of you who are wondering why there are repeat recipes in TCV, there is some logic behind my madness. I was continually getting requests to collate all of my vegetarian recipes from across all of my work into one book, and so TCV is the answer to all of those queries. Having said that, there is about 60% brand new content in there. All good, all creative and all tasty Vego recipes with heaps of vegan options, raw desserts and treats and a LOT of gluten free, dairy free recipes as well. So if you fit any of those dietary restrictions, now would be the time to invest in that book. In the meantime, give this a little whirl. I think the egg is completely necessary, and lots of salad. LOTS. Enjoy.
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- 90 Grams quinoa (we used red)
- 1 Litre water for steaming
- 2 eschalots
- 4-6 Confit Garlic Recipe
- Handful Italian parsley
- 250 Grams beetroot, peeled, in pieces
- 100 Grams sunflower seeds, toasted
- 100 Grams sesame seeds, toasted
- 80 Grams tamari or soy sauce
- 1 Teaspoon cracked black pepper
- 4 Tablespoons cornflour
- Extra Virgin Olive Oil (EVOO) BUY Confit Garlic and Garlic Oil
- 1 egg per serving
- Avocado and tomato to serve
Place quinoa into simmering basket and insert into Thermomix bowl. Pour water over and steam 18-20 min/100ºC/speed 3.
Remove basket and set aside. Drain Thermomix bowl.
Preheat oven to 200ºC and line a baking sheet with paper.
Place eschalots, garlic and parsley into Thermomix bowl and chop 3 sec/speed 6.
Add beetroot and seeds and chop 6 sec/speed 6. Scrape down sides of bowl.
Add cooked quinoa, tamari, pepper and cornflour and blend 4 sec/Reverse/speed 3.
Form into 12 small patties or 6 large.
Drizzle generously with Confit Garlic Oil or extra virgin olive oil and bake 25 minutes until well cooked and fragrant.
Serve with or without a burger bun, topped with sliced avocado and tomato, and a poached or fried egg. To be really decadent, serve with lashings of Simple Hollandaise over the top of the egg.
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