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Pictured above is a sundried tomato quinoa patty that was so flavorful I wanted to share the recipe with you! I’ve been making quinoa for a while, and have overcooked it to mush way too many times.  Recently, I’ve found a better way to cook it that has resulted in perfectly cooked quinoa – every time.  So that cooking technique (and the salad recipe) will also follow.

Sundried Tomato & Basil Quinoa Patties (makes 8 medium patties)

  • 2 cups cooked quinoa
  • 2 cups garbanzo beans
  • 1/2 of a small sweet onion, chopped
  • 2 garlic cloves, chopped
  • handful of fresh basil
  • 3T nutritional yeast
  • 2T soft sundried tomatoes
  • 3/4 tsp salt
  • black pepper to taste

In the bowl of a food processor, add the onion, garlic, basil, nutritional yeast and sundried tomatoes.  Process until finely chopped, almost pasty.  Add the garbanzo beans, salt, and black pepper and process until well combined (mixture will form a ball).

Transfer to a bowl and add the quinoa.  Mix well until you can form a patty.  If it’s too wet you can add a little bit of oats.

Form into patties and refrigerate (if you have time) for 30 minutes.

Heat olive oil, or oil of your choice, in a large skillet over medium heat.  Pan fry until brown on both sides.

How to Cook Quinoa

  • 1 1/2 cups of quinoa (rinsed really well, or as I prefer – soak for five minutes in a small holed strainer and rinse well)
  • 5 cups of water
  • 1/2 to 1 tsp sea salt (your call)

Add the water and salt to a medium saucepan.  Bring to a boil.  Add the quinoa and simmer for 11 minutes.  Drain the quinoa in a small-holed strainer.  The result is quinoa that still has texture (no mushiness).

The salad (also pictured above at the top) is inspired by a salad my friend Casey recently made.  I don’t know why I never put this combination of veggies together, but now it’s a house favorite! I guess I will call it Delicious Chunky Salad (with Balsamic Dressing) and here is the way I’ve been making it.  You’ll have to forgive my measurements on the Balsamic Dressing – I never measure, so they are estimates (and you’ll probably have some leftover)!

Delicious Chunky Salad (with Balsamic Dressing)

  • 2 ripe avocados, chopped
  • 1 large cucumber or 1/2 large english cucumber, peeled if not organic, cut into quarters lengthwise and then cut into chunks
  • 1 large ripe tomato, chopped
  • 1/2 head broccoli, steamed or raw (your choice)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup balsamic vinegar
  • sea salt to taste
  • black pepper to taste

Add first four ingredients to a large bowl.  Season each ingredient with sea salt to taste.

Pour extra virgin olive oil and vinegar in a small bowl.  Add sea salt.  Whisk well until the oil is emulsified.  Drizzle dressing over salad and mix carefully.  (Save remaining dressing for another day!)

I hope you enjoy these as much as we do!

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