All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

Ingredients

1 cup low-sodium vegetable broth 1 cup dry quinoa, rinsed and drained ¾ cup water 3 tablespoons olive oil, or more as needed, divided 1 white onion, chopped 1 zucchini, grated 1 large carrot, grated garlic powder, or more to taste salt and ground black pepper to taste 4 large eggs, lightly beaten ½ cup oat groats, ground into a powder

Nutrition Info

120.3 calories carbohydrate: 13.7 g cholesterol: 53.1 mg fat: 5.4 g fiber: 1.8 g protein: 4.5 g saturatedFat: 1 g servingSize: - sodium: 51.2 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Bring vegetable broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes, transfer to a plate to cool.
Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl, season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl, stir until the mixture comes together. Divide mixture into 14 portions and shape into patties.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed.

14 patties

I use all organic ingredients. These quinoa patties are OMG good!