- 1 cup rolled oats
- 1.5 cups quinoa, rinsed
- ¾ lb mild Italian turkey sausage
- 1 clove garlic
- 1 carrot, cut into large chunks
- 1 small zucchini, cut into large chunks
- ½ onion, cut into large chunks
- 6 button mushrooms
- ½ cup grated parmesan cheese (the high-quality fresh stuff)
- 2 tsp salt
- black pepper to taste
- 4 eggs
- 3 Tbs high heat fat, such as avocado oil or ghee
- Pulse rolled oats in food processor until fine. Set aside in a large bowl.
- Bring 1.5 quarts of water to a boil, turn down to a simmer and add quinoa. Cook until tender and curly "tail" separates, about 15 minutes. Drain and spread into a thin layer on a baking sheet to cool. PRO TIP: spreading out quinoa to cool allows more steam to evaporate off and dries out the quinoa a bit so your final product isn't mushy.
- If turkey sausage is linked, remove meat from casing and saute ground turkey until cooked through. Drain excess fat and set aside.
foodprocessor, add garlic, carrot, zucchini, onion, and mushrooms. Pulse until finely chopped. Add cheese, salt, and pepper and pulse one or two times to mix in.
- Remove vegetable mix to large bowl with oats.
- Add sausage to
foodprocessor and pulse until finely chopped. Add sausage to vegetablemix.
- Add eggs to food processor and pulse to beat. Add eggs and cooled quinoa to vegetable mix bowl.
- Use your hands to mix everything together thoroughly.
- Preheat a cast iron skillet or frying pan over medium heat. Add oil. Pan is ready when a drop of water evaporates upon contact.
- Form mixture into 3 inch X
3 inchpatties and fry until golden brown, about 3-4 minutes. Flip and repeat until all patties are cooked. Get multiple pans going on the stove top to have a lot of pattiesgoing at once to speed up the process!
- PRO TIP: Be careful not to crowd the pan or else you won't get a nice brown crust.
- Option to bake instead of fry: form patties on a parchment lined baking sheet or scoop into a greased muffin tin. Bake at 350 degrees F for 45 minutes until lightly golden.
- Serve topped with sauteed kale,
saurkraut, or curtido.
The quinoa patties as a quinoa muffin! A hands-off way to cook this recipe!
I’m one of those people who doesn’t even try to pretend that I’m going to make myself a pre-adventure breakfast before a 6 am wake up call on a Saturday.
And let’s be serious.
Does that person who says they’re going to ever really do? Whether needing a meal for your car ride to paradise, on the mountain, or needing a quick lunch option in the middle of a busy workday, these quinoa patties store wonderfully in your bag and can be shoved into your face nicely.
If refrigeration isn’t an option, don’t fret. I love insulated food containers like these Lunch Bots for that reason. Or you can do my lazy trick of making a massive batch and freeze them in individual zip lock bags. They stay frozen for a few hours so when you get to it for lunch, it’ll be ready to eat!