QUINOA PATTIES WITH ZUCCHINI AND FETA CHEESE

Last week, after lots of meaty meals have been eaten, I decided that it’s time to switch to some vegetarian dishes and try new healthy recipes. The new grocery shopping was not until next week, but I had some leftovers in my fridge that I needed to transform into a delicious meal. That’s when I stumbled upon a quinoa patties recipe, a perfect way to accommodate my available at that time ingredients.

This make in advance healthy quinoa patties recipe will serve a s a great vegetarian lunch or dinner.

That being said, my husband is not a huge fan of quinoa. Since he usually has his lunch at work, he doesn’t eat much of a quinoa dishes that I usually cook during the day for me and my daughter. This time however, when I made quinoa patties, he absolutely loved them. The recipe is a unique combo of ingredients that everyone loves and simply can’t say “no” to.

INGREDIENTS
For the Patties:

• 6 oz uncooked quinoa
• 2 medium zucchini, peeled and shredded
• 1 cup crumbled Feta cheese
• 2 tablespoons sun-dried tomatoes, finely chopped
• 2 tablespoons dill, finely chopped
• 3 tablespoons bread crumbs
• 2 eggs, beaten
• 1 clove garlic, minced
• salt, pepper
• olive oil for cooking

For a simple sauce:

• 4 tablespoons plain Greek yogurt
• 1 baby dill pickle, finely chopped
• 1 tablespoon dill
• 1 clove garlic, finely minced
• salt, pepper

INSTRUCTIONS
For the Patties:

1. Combine quinoa with 1.5 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes.
2. Using a paper towel, dredge the liquid out of shredded zucchini.
3. In a big bowl, combine cooked quinoa, zucchini, cheese, garlic, dill, sun-dried tomatoes, eggs, bread crumbs, salt and pepper. Mix well. Form the mixture into small patties. If they start to fall apart, add more breadcrumbs, one tablespoon at a time.
4. ........

For full instruction please see : www.lavenderandmacarons.com

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