Quinoa has become one of my favorite gluten-free grains because it is so versatile, easy to use and healthy. You can mix it with various veggies or fruits and a light dressing to make a side dish, you can use it for breakfast dishes or you can make it into healthy veggie patties as I did for this gluten-free recipe.
I like to use soy, chickpea or garfava flour in these patties to add more protein, but you can use brown rice flour, quinoa flour or another favorite gluten-free flour or gluten-free flour blend.
These patties have a light flavor and a slightly crunchy texture thanks to the quinoa. They also freeze well, so you can easily keep them on hand for a quick meal. I like them best garnished with fresh garden tomatoes, basil and a light drizzle of olive oil, but feel free to garnish them with whatever veggies or herbs sound good to you.
- 2 cloves garlic
- 1/4 cup sweet onion, diced
- 1 15 ounce can white beans, drained and rinsed
- 1/2 cup gluten-free flour
- 2 teaspoons lemon juice
- 1 tablespoon parsley flakes
- 1 tablespoon dried basil
- 1 teaspoon rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper (optional)
- 1 medium red bell pepper, diced (about 1 cup)
- 2 cups cooked quinoa
Add garlic to food processor and process until minced.
Add diced onion to food processor and process for a finer texture.
Add beans, gluten-free flour, lemon juice, parsley, basil, rosemary, salt and pepper to food processor. Pulse until the mixture is just mixed.
Add red bell pepper and cooked quinoa to mixture. Pulse a couple of times to mix, scraping down sides in between pulses.
Transfer to a bowl and stir ingredients together to ensure they are well blended. Form into patties.
Cook patties on oiled skillet over medium heat for about 5 minutes on each side or until browned. These patties can be a little soft so be gentle with them, but cooking them slightly longer can help firm them up a bit.
Garnish with fresh basil, quartered grape or cherry tomatoes and a light drizzle of olive oil.
I like to eat a couple of them fresh, then freeze the rest of them to enjoy later. They re-heat wonderfully and when you garnish them with some fresh tomatoes and herbs you’ll never know you’re eating leftovers or previously frozen food.