Yield: about 12 patties
- 1/2 cup quinoa, uncooked
- scant 1 cup water (less 2 TBSP.)
- 1/4 tsp. salt
- 4 TBSP. quick-cooking oats
- 6 TBSP. boiling water
- 2 TBSP. nutritional yeast
- 2 TBSP. non-dairy milk
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 3 TBSP. parsley or chives, chopped
Thoroughly rinse the raw quinoa (unless the package it comes in indicates it’s pre-rinsed). In a medium pot, combine the rinsed quinoa with the scant cup of water and the salt and bring to a boil. Cover the pot tightly, lower the heat to minimum, and cook for about 15 minutes until all the water has been absorbed. This can be done one to two days ahead. Store the cooked quinoa, covered, in the fridge.
If you’ve just cooked the quinoa, let it cool for about 10 minutes. Meanwhile, combine the oats with the boiling water and let sit until very thick, about 5 minutes.
Transfer the cooked quinoa to a medium bowl, add the prepared oats, as well as the nutritional yeast, non-dairy milk, salt, pepper, and parsley or chives. Stir well with a wooden spoon.
Place the mixture in the fridge for at least half an hour, or up to 24 hours.
When you’re ready to cook the patties, measure out about 1/4 cup of the mixture, shape it into a ball and then flatten the ball slightly. Continue until you’ve used all the mixture.
Fry the patties in a skillet over medium high heat, using non-stick cooking spray.