Vegan Quinoa Patties with Beetroot Dip

Embracing this healthy, yummy, plant-based meal today. Packed with flavors and so colorful! I also sneaked in some healthy superfoods. I'm speaking of quinoa, beetroot and tofu. But Shhh!!!! Don't tell the kids...haha

The Recipe

Vegan quinoa patties with beetroot dip

Ingredients

For the patties

1 1/4 cups / 250 g quinoa

2 1/2 cups vegetable broth

2 teaspoons sesame

1,5 teaspoons curry powder

1/2 teaspoon garam masala spice

salt and pepper to taste

8 tablespoons whole wheat bread crumbs (sub in panko or regular bread crumbs)

2 tablespoons garbanzo flour

For the dip:

16 ounces / 454 g silken tofu

7 ounces / 200 g cooked beetroots

1 teaspoon salt

1 garlic clove, grated

1 teaspoon onion powder

dash of pepper

2 tablespoons fresh parsley, chopped

2 tablespoons fresh cilantro, chopped

1 tablespoon fresh dill, chopped (optional)

Instructions

1. In a pot combine quinoa and vegetable broth. Bring to boil. Reduce to medium heat and cook until quinoa has absorbed the water. Allow to cool down al little. Mix cooked quinoa with sesame, curry, garam masala, bread crumbs, garbanzo flour. Season with salt and pepper. Form small patties and set aside.

2. In a food processor mix cooked beetroots, silken tofu, salt, pepper, garlic and onion powder. Add chopped herbs and mix with a spoon.

3. In a large pan heat some olive oil. Cook patties on medium heat on both sides until golden brown. ENJOY!