First Do No Harm

Cheesy Quinoa and Broccoli Patties
(Gluten Free)

Ingredients:

¼ cup chia
¾ cup water

¾ cup quinoa
1 ½ cup water

½ pound Broccoli florets  
½ cup onion, diced
¼ cup breadcrumbs (Julian Bakeries Net Carb Zero™ Bread -Cinnamon)
4 oz shredded cheese
1 large egg

Spices:
2 tsp
Celtic Sea Salt
1 tsp cumin
½ tsp oregano
½ tsp black pepper
¼ tsp thyme
a pinch marjoram
a shake of cayenne pepper (to taste)


Coconut oil & Liquid Lecithin


 

 

 

 

 

 

You can substitute cauliflower for the broccoli. You can use any bread crumbs you like, but the reason we recommend the bread from Julian Bakeries is two fold: low carb and gluten free.

You will want to start this the night previous.

First soak your chia in 3/4 cup water, and place in fridge overnight. Next wash the quinoa. It turns out that if quinoa isn't washed it will turn out bitter. So wash it for a few minutes and then strain through a sieve, then put it on the stove in 1 ½ cups of water, bring to a boil, then simmer for about 10 to 15 minutes till all the water is absorbed, then let it cool and place that in the fridge overnight.

The next day, steam your broccoli just a few minutes till it turns bright green, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces. Chop up your onion well. Then mix everything together in a large bowl except the egg. When you are sure everything is thoroughly mixed together, mix in the egg.

You can fry the patties. I don't. I bake them at 340 degrees for 25 - 28 minutes (they start to brown).

Grease the cookie tray with coconut oil and liquid lecithin (nothing sticks to this). You can make 19 small patties or 9 large patties.


 

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