This month’s Recipe Redux theme is in celebration of March’s beloved holiday: St. Patrick’s Day (hence “patties”)! Yes, we know, it was last weekend. But why can’t we keep the celebration going? :D
Spicy Tomato & Spinach Quinoa Patties
Yields 8 Patties
1/3 cup tomato basil pasta sauce (or any tomato sauce you prefer; I used 365 brand)
1 tsp sriracha, more or less to taste
2 Tbsp avocado oil, or your preferred oil
1 cup cooked quinoa (I love using leftover cooked quinoa – yesterday I made an amazing quinoa falafel bowl :D)
1/2 tsp sea salt
1 Tbsp nutritional yeast, optional
Heaping 1/2 – 1/3 cup baby spinach, rinsed, drained, and chopped
Fresh ground black pepper, to taste
1/4 cup + 1 Tbsp all-purpose flour
Preheat the oven to 375 degrees Fahrenheit. Combine the tomato sauce, sriracha and oil in a small dish and set aside.
In a medium mixing bowl, stir together the quinoa, sea salt, nutritional yeast, spinach, and black pepper. Add in flour and mix gently until combined.
Portion out the patties using a 1 Tbsp spoon (2 Tbsp per patty). Place onto a parchment lined baking sheet and bake for 20 minutes, flip, gently press the patties down to flatten, and bake an additional 15 to 20 minutes more. Enjoy on their own or topped with some dairy-free cheese!
What do you top your quinoa patties with?