I am so happy to announce that I am a new member of the Recipe ReDux recipe challenge group. The group is made up of other healthy food bloggers focused on taking delicious dishes and keeping them delicious, while keeping them healthy at the same time. Each month we are given a theme for a recipe creation to share on our blog. I love a good challenge so I am really excited about this opportunity.
Here is this month’s challenge:
A Play on Patties : While St. Patty’s Day will be over by the time The Recipe ReDux rolls around this month, we’re celebrating the ‘patty’ all month long. Think healthy tuna burgers, potato patties, or veggie stacks.
I was more than ready to face this challenge seeing as how we eat some sort of meat related patty served alongside a salad and/or sweet potato fries on a regular basis. I chose to make these quinoa patties because I have tried my hand at plenty of meat related ones and wanted to embrace this challenge and find a veggie patty to add to our recipe collection. With Spring rolling in this is the ultimate spring or summer main course dinner for those nights when we are trying to keep it light and healthy.
These meatless patties turned out delicious. They are high in protein making them a nutritious and filling lunch or dinner option. They can be made into a burger or eaten without the bun served alongside a salad.
The roasted red pepper aioli is the perfect accompaniment to these patties. It takes no time at all to make and since it is made using Greek yogurt instead of mayo it adds an additional healthy flare to this dish.
Use leftover quinoa or cook it ahead of time for a quick and easy weeknight dinner.
Recipe yields: 7 patties
- 2½ cups cooked quinoa
- 4 eggs, beaten
- ⅓ cup Goat cheese
- ½ teaspoon salt
- 3 scallions, thinly sliced
- 3 cloves garlic, finely chopped
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1- 5oz container plain Greek yogurt
- ¼ cup roasted red pepper, drained, patted dry and chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- salt and pepper to taste
- In a large bowl, combine the cooked quinoa, eggs, goat cheese, scallions, garlic, salt, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. The batter should be moist, but not runny.
- Form patties by scooping ¼ cup mixture with a measuring cup and use your hands to form into patties.
- Heat oil in a large skillet over med-low heat. In 2 or 3 batches, cook patties covered 8-10 min on each side or until browned.
- To make the aioli sauce: combine all ingredients in a bowl and mix until blended.
- Recipe yields: 7 patties