BAKED CRISPY TRI-COLOUR QUINOA PATTIES

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These meatless quinoa patties are the most delicious and healthy finger food for you and your family. They are high in protein and fibre, excellent texture and are for baby lead weaning!

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BAKED CRISPY TRI-COLOUR QUINOA PATTIES

These baked vegetarian quinoa patties are a perfect finger food for anyone. They are highly nutritious and taste wonderfully delicious with crispy on the outside and soft, chewy on the inside. Meat lover would love them too!

Tri-colour quinoa which consist of red, black and white quinoa are an excellent option for you as you get to taste the different texture from each quinoa in every bite. This nutritious seed is incredibly popular in the natural health community. Often you find them in salad, casserole, breakfast oatmeal etc. Quinoa is a good substitute for white rice as it is high in protein, fibre, iron and vitamin B6.

This recipe is for your whole family to enjoy. They are great for baby lead weaning, freezer friendly and are great to pack along as a snack when you are out and about.

Looking for another BLW recipe? Check out Baked Cheesy Barley Balls.

Baked Cheesy Barley Balls

LET’S LOOK AT WHAT YOU NEED TO MAKE THIS BAKED CRISPY TRI-COLOUR QUINOA PATTIES!

  • Tri-colour quinoa
  • Cheddar cheese (opt for plant based for vegan and vegetarian)
  • Eggs (opt for flaxseeds for vegan)
  • Plain flour
  • Baby spinach
  • Onion
  • Garlic
  • Cumin
  • Coriander
  • Water
  • Olive oil

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RECIPE

The best homemade baked crispy tri-colour quinoa patties with cheddar cheese and spinach. This is a highly nutritious snack that’s pack with full flavour for your whole family to enjoy! Freezer friendly that you can stock up for 3 months.



BAKED CRISPY TRI-COLOUR QUINOA PATTIES
Prep time: 15 minutescooking time: 55 minutesserve: 24

INGREDIENTS:

– 1 1/2 cups uncooked tri-colour quinoa
– 2 cups cheddar cheese
– 3 eggs or 3tbsp flaxseed with 9 tbsp water
– 1/4 cup plain flour
– 2 cup baby spinach
– 1 onion, finely chopped
– 1 tsp garlic powder
– 1 tsp cumin powder
– 1 tsp coriander powder
– 1/2 cup water
– 1 tbsp olive oil + extra for drizzle





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INSTRUCTIONS:

– Cook quinoa according to packet instruction. It takes around 15 minutes to cook.
– Once quinoa is cooked and has absorbed all the liquid, transfer to a bowl to cool.
– Preheat oven to 200C, and prepare all the ingredients for the meantime.

– Heat up oil in a wok, saute onion for 1 minute or until soft. Add garlic, cumin and coriander powder and stir well. Add spinach and let’s cook for another minute until it’s soften and cooked.
– Pour mixture into a blender, add water and blend until smooth.
– Place mixture into a bowl, add eggs, flour and cheese and stir well. Add cooked quinoa, mix well and let everything sit for a few minutes to absorb the liquid.
– Place a baking sheet on the tray, form into 24 patties. Wet your hand whenever you need to.
– Drizzle olive oil on top of each patty and use a folk to gently flatten it.
– Transfer to the oven and bake for 30 minutes or until golden and crisp.
– Place them on a cooling rack and enjoy it while it warm!

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