Broccoli and Quinoa Breakfast Patties

Howdy Healthee’s!😊 It’s been a minute I know, I missed ya. After I finished school and got all my grades, Christmas shopping began. I do things last minute, like always, so this year to be fairly done at this point is pretty awesome for me. Although I know come Christmas Eve there will still be last minute things that need to be done, some things never fail right. Who else waits till the clock is ticking? lol

So on the table today we have Broccoli and Quinoa Breakfast Patties. I call them breakfast patties but you can enjoy them at any time of day. I even use this as veggie burgers for dinner. They’re simple, they’re nutritious, super healthy, and totally delicious. I love the fact I can just pick these up with my hands and shovel them into my mouth plain or in a sandwich of sorts (I’m such a lady). But for reals, eating food with my hands makes me a happier person. Utensils are so last century! haha. Just kidding (a little).😉

In the past years quinoa has made a comeback. Most people think of it as a grain but it’s actually a seed. It’s easy to digest and comes packed with a nutritional background that you don’t want to miss out on. However, if you make quinoa wrong, it will leave you feeling sour about this healthy gem, because if not cooked or prepared properly it can taste pretty gross. I know first hand because when I first became plant based I didn’t even know what quinoa was! Imagine, right. Anyway, so the first time I made it I was all like blah, yuck, this is so gross, like who eats this! I was making it all wrong. I wasn’t rinsing it, I wasn’t preparing it properly, I just used water to boil it and actually burned the bottom of my saucepan. Yes, worse things have happened but still, that bitter taste of quinoa that day left me feeling turned off to this ever most popular, gluten free seed.

Here’s what you need to do first, with whatever quinoa you have, rinse the shit out of it. It’s a tedious task, yes, but for like 3 minutes, you’ll survive. You can soak them in water for 5 minutes too and then rinse thoroughly after. While rinsing you’ll be removing the coating from the quinoa known as saponin. If not rinsed it will taste extremely bitter and soapy. Yuck. That’s what you want to avoid.

After you’re done rinsing, bring 1 cup of your rinsed quinoa and 2 cups of low sodium vegetable broth to a boil. Once boiled reduce heat, cover, and let simmer for 15 minutes. The quinoa will absorb the broth and when it’s finished, it will be nice and fluffy (as seen in the picture above). You can add a vegetable bouillon, salt, pepper, and any other seasonings to it. I usually do some onion and garlic powder too.

The assemble of the patties is fairly simple. After the quinoa is done cooking everything is ready to go. I buy organic shredded broccoli and carrots, but you can shred zucchini and carrots or buy a ready made slaw to get more of a veggie mixture. Cabbage is great too. Ok so anyway, bring all the ingredients together in a bowl (recipe below), take a rounded scoop about the size of your hand and place it in a fry pan drizzled with a little coconut oil or extra virgin olive oil. Flatten each patty with a spatula for even distribution. Let cook on both sides about 2 to 3 minutes or until each side is a crisp golden brown.

Now that you have your patties all ready to go, top them with vegan sour cream and some parsley. As I mentioned too you can make these into veggie burgers, on some organic buns, it is so delish👌🏻. Oh you know what else I do, I make a spinach soup (that I’ll be posting about soon) and eat it with the soup. So it’s a great side to any major dish, and it’s extremely versatile. You can season to your liking but to bottom line it, it’s an easy to make, healthy and full of flavor. The more veggies the better, I think I say that in almost every post. It will never get old. Also fruit, which I’ll be talking about soon too. So many exciting posts to come, with more recipes for you to enjoy during the holidays and of course after the holidays.

Remember the holidays aren’t a month long each. They are one day. As it’s ok to splurge and go (processed) sugar crazy once in a while, it’s wise to remember we have to take care of ourselves. I can totes get sugar cray too. I’ve gained some unwanted weight myself, point is we must get our bodies back on track and nourished properly. Ok, till next time. Enjoy yo self.😎

Need more veggie burgers in your life? Check out The Best Veggie “Big Mac” Burger with Radicchio Slaw.

Print Recipe

Yield: 6-8 servings

Broccoli and Quinoa Breakfast Patties

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Made with broccoli, quinoa, carrots, and flax seeds, a healthy addition to your morning routine.

Ingredients:

The Patties

• 1 cup cooked quinoa
• 2 cups low sodium vegetable broth
• 1/2 vegetable bouillon (optional)
• 1 cup shredded mixture of broccoli and carrots
• 2 flax eggs (1 tbsp flaxseeds to 3 tbsp water makes 1 egg)
• 1/2 cup gluten free bread crumbs
• 2 garlic cloves, minced
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 2 tsp parsley
• 2 tbsp coconut oil or extra virgin olive oil (plus additional for cooking)
• salt and pepper to taste

Toppings (optional)

• vegan sour cream
• parsley
• handful of green onions

Directions:

1. Rinse quinoa thoroughly then place in a sauce pan with 2 cups of low sodium vegetable broth and 1/2 vegetable bouillon (optional). Once it reaches a boil, reduce heat, and let simmer for 15 minutes. The quinoa will absorb all the broth.
2. In a large bowl add 1 cup quinoa, shredded broccoli and carrots, flax eggs, bread crumbs, garlic, parsley, 2 tbsp of oil, and salt and pepper to taste, mix until well combined.
3. Drizzle a little coconut oil or extra virgin olive oil over a fry pan. Make palm size balls out of the mixture. Place on fry pan and flatten with a spatula.
4. Cook on both sides 2-3 minutes or until crisp golden brown then place on a plate lined with a paper towel to catch any oil drippings. Do not over saturate with oil.
5. Once cooked enjoy right away and top with vegan sour cream and parsley.
6. Store in an airtight container, will last in the fridge for up to 5 days, maybe a little longer. Enjoy!