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Vegan Beet and Quinoa Patties

Vegan Quinoa and Beet Patties

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 patties
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Ingredients:
  

  • ½ cup quinoa rinsed and drained
  • 1 medium raw beet finely grated and well drained (about 1 cup), fresh recommended (see Notes for a shortcut)
  • ½ cup scallions sliced
  • ½ cup parsley chopped
  • ¼ cup walnuts finely chopped
  • 5 thyme sprigs leaves picked (about 1 tbsp)
  • 4 tbsp raw tahini
  • 1 tbsp balsamic cream (see Notes for a substitute)
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste (at least 1 tsp salt)
  • Oil spray

Instructions:
 

  • Cook the quinoa: Heat 1 tbsp olive oil in a small pot and toast the quinoa for about 1 minute. Add 1 cup water, cover, and bring to a boil. Lower the heat to minimum and cook until all the water is absorbed, about 15 minutes. Let cool.
    Already have leftover cooked quinoa on hand? Skip this step and use about 1½ cups instead.
  • Prep the beet: Wear gloves if you'd like to keep your hands stain-free. Wash, scrub, and peel the beet, then grate it finely. Squeeze the grated beet well to remove excess liquid, this is essential so the patties don't fall apart. (If using pre-cooked vacuum-packed beets, they're already peeled.)
  • Mix: Preheat the oven to 350°F (180°C). In a large bowl, combine the cooked quinoa, drained grated beet, scallions, parsley, walnuts, and thyme. Add the balsamic cream, tahini, salt, and pepper, and mix well. The texture should be sticky, not crumbly, if it's crumbly, add a bit more tahini. Taste and adjust seasoning.
  • Shape and bake: Form the mixture into 2-inch (5cm) patties and place on a parchment-lined baking sheet. Spray lightly with oil spray. Bake for about 30 minutes, until golden.
  • Serve: Let cool slightly before serving.

Notes:

  • Beets stain everything, hands, cutting boards, countertops, work carefully and consider gloves.
  • Have leftover cooked quinoa on hand? Use about 1½ cups instead of cooking the ½ cup uncooked quinoa called for here.
  • Squeezing the grated beet well is essential, skipping it makes the patties fall apart. Save the beet juice to drink, it's healthy and delicious.
  • Pre-cooked, vacuum-packed beets work as a shortcut for fresh, though the flavor is less vibrant and the texture denser.
  • No balsamic cream? Use regular balsamic vinegar instead, double the amount and add an extra ½ tbsp tahini to balance the liquid.
  • Keeps well in the fridge for up to 4 days.
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