Try this Quinoa Veggie patty recipe, or contribute your own.
Suggest a better descriptionCook Quinoa according to package directions, omitting salt, about 14 min. Transfer to large bowl.
Hear a large, wide non-stick frying pan on med heat. Add oil, them mushrooms, zucchini, carrot, shallot. Add garlic towards end. Cook until soft, about 5 min. Add quinoa. Stir in egg, cornstarch, salt and cayenne.
Hear the same pan over med heat. Press 1/2 cup of mix into 4" patty. Cook until golden, about 4 min/side. Top with tahini sauce mixed with cayenne pepper. Top with plumb tomatoes.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 151 | ||
Calories from Fat: 36 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 46.5mg | 14 % | |
Sodium 45.2mg | 2 % | |
Potassium 276.2mg | 7 % | |
Total Carbohydrate 23.1g | 7 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 20.7g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 151
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