Wondering what to do with quinoa leftovers from last night's dinner? Make a batch of quinoa mushroom patties in under 30 minutes! These patties are packed with earthy mushrooms, herbs, and cheese—perfect for Meatless Monday!
Whip up a batch of these delish meatless burgers for a busy weeknight meal!
- olive oil: 3 tablespoons, divided
- onion: 1
- garlic: 3 cloves
- celery: 1 stalk
- mushrooms: 2 cups, finely chopped
- sage leaves: 5
- dried thyme: 1 teaspoon
- quinoa, cooked: 1 cup
- egg: 1
- chickpea flour: ½ cup
- rolled oats: ¼ cup
- grated manchego cheese: ½ cup
- salt and pepper: to taste
Step 1: Finely chop onion, garlic, celery, mushrooms, and sage.
Step 2: Heat one tablespoon of olive oil in a medium sized pan. Add the onions and cook until translucent, about 5--7 minutes. Add the garlic and celery, and cook for another 5 minutes. Add the mushrooms, sage leaves, and dried thyme and cook until soft, about 5--7 minutes. Allow mixture to cool.
Step 3: In a large bowl mix together cooked quinoa, cooled mushroom mixture, egg, chickpea flour, oats, and grated manchego and season to taste with salt + pepper.
Step 4: Form into 6 equal patties. Heat 2 tablespoons olive oil in a large non-stick skillet. Cook patties for about 5 minutes on each side, or until golden brown.
Step 5: Transfer to a paper towel lined plate. Serve warm.
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