Name: Crispy Quinoa Patties with Creamy Tahini Sauce
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 10 servings
Ingredients: 3 clove garlic (minced); 0.5 cup chopped onion; 2 tbsp parsley (chopped); 0.75 tsp sea salt; 0.25 tsp ground black pepper; 1.5 tbsp coconut oil; 3 cup raw spinach (chopped into bite size pieces); 2 null vegan egg; 5 tbsp gluten free flour; 0.33 cup tomatoes (finely diced); 1.5 cup cooked quinoa; 0.25 cup plant yogurt (Greek vegan yogurt); 0.5 null lime juice (Juice of half lime); 0.25 tsp garlic powder; null pinch salt; 1 tsp tahini; 1 tsp fresh parsley (freshly chopped); null pinch pepper; 0.25 tsp extra virgin olive oil

Instructions

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1

For the sauce: Combine all ingredients in a bowl and whisk until smooth. Taste and adjust seasoning. Chill until ready to serve.
2

For the patties: Heat coconut oil (1 tsp) in a pan over medium heat. Sauté garlic (3 clove) and chopped onion (0.5 cup) for 5 minutes. Add raw spinach (3 cup) and a pinch of [salt] and [pepper], then sauté for 2 minutes until wilted. Remove from heat and let cool slightly.
3

In a large mixing bowl, combine cooked quinoa (1.5 cup), the cooled veggie mixture, egg (2 vegan), gluten free flour (5 tbsp), and tomatoes (0.33 cup). Stir until well combined.
4

Scoop heaping tablespoons of the mixture and form into about 10 small patties using your hands.
5

Heat coconut oil (1 tbsp) in the same pan over medium-high heat. Cook patties for 2-3 minutes per side until crispy. Adjust heat as needed and cook in batches if necessary.
6

Remove patties to a paper towel-lined plate to absorb excess oil. Serve with the chilled [tahini sauce] and enjoy!