Meatless Monday : Quinoa and bean patties


Quinoa is a complete protein, that is it supplies all the amino acids so it is a valuable addition to the vegan diet. It also is a plant source of omega 3, calcium, magnesium, B vitamins and anti-inflammatory phytonutrients.

Himalayan pink salt has less sodium than table salt but is rich in minerals including iron which gives it a pink colour. It is also more easily absorbed by your body.

Serves 2

You will need

100g quinoa
1 400g carton cannellini beans
4 tbsp sweetcorn kernals
1 1/2 tsp wholegrain mustard
2 tsp mixed herbs
1 tsp pink salt
Olive oil spray

Alternative flavourings

1. Omit the mustard and mixed herbs and add 1 tsp coriander, and 1 tsp cumin.
2. Omit the mustard and mixed herbs and add 1/2 to 1 tsp chilli flakes.
You could also vary the recipe by adding alternative veggies to the sweetcorn such as grated red onion, grated carrot, left over roast beetroot or pepper. Make the recipe your own.
Salad to serve or salad and a burger bun.

Place the quinoa in a saucepan.  Cover with water and bring to the boil. Reduce heat to simmer and cook for 20 minutes. Drain well.  
Lightly mash the beans (this will help bind the mixture) and mix into the quinoa. Mix in the sweetcorn, mustard, mixed herbs and pink salt.  Form into patties (the mixture will make around 8) and place on a baking tray sprayed with the olive oil spray. Spray the top of the patties and place in a pre-heated oven at 200 degrees. Cook for 30-40 minutes turning once.  
Enjoy with a salad or a burger bun and a salad.

Janet x 

Recipe Copyright © 2015 40plusandalliswell

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