Saturday, September 17, 2016

Quinoa Bean Patties with Roasted Red Pepper Sauce

September brings the end of summer, the garden is slowly winding down - it too needs to rest after a productive summer. Family and friends are a precious jewel for us and we enjoyed  a very busy summer with both. We enjoyed a lovely catch up visit with friends Beth and Lindsay. Perhaps their last visit for a while as they get ready to start the next chapter of their life back home in Grand Forks after many years of living in Vancouver. Our door is always open and the table set  for anyone who comes to visit (something my Mother always believed in). Today I prepared some Quinoa Bean Patties topped with a roasted red pepper sauce, served with homemade hash browns and my favourite tomato, cucumber and onion salad as well as a salad made with cottage cheese ( from the Viking Hudderite Colony)..that included cucumber, tomato and sweet onion, pulled together with a bit of cream..... just like Mom used to make. We will top off our visit with another new recipe - Yellow Plum Bars, with friends Tina and Geoff sharing their bounty of beautiful yellow plums this recipe came together very nicely. First I made some Yellow Plum Puree and jarred it, then with this Puree began the makings of a beautiful sweet treat. A wonderful way to spend a sunny Sunday.

Quinoa Bean Patties with Roasted Red Pepper Sauce

The ingredients you will need for the Quinoa Bean Patties.

Bean, Eggs and herbs

Quinoa mixed into the egg mixture.

Mixture shaped into balls, then pressed into patties.

Ingredients for the Roasted Red Pepper Sauce.

The peppers, onions and parsley.

Onions sautéed in olive oil.

The rest of the sauce ingredients added.

Basil is mixed in.

Roasted Red Pepper Sauce blended and ready for the patties.

Add a salad and you have a complete meal.

Quinoa Bean Patties with Roasted Red Pepper Sauce Recipe
For the roasted red pepper sauce:
  • 1 Tbsp. olive oil
  • 1/2 cup onion, chopped
  • 1 cup jarred, roasted red pepper, chopped
  • 1/2 cup vegetable broth
  • 1/4 cup plain coconut or almond milk
  • 1 Tbsp. fresh basil leaves
For the quinoa patties:
  • 1 cup quinoa, rinsed
  • 3 eggs
  • 1 Tbsp. grated Parmesan cheese
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. green onions, chopped fine
  • 1 tsp. hot pepper sauce
  • 1/8 tsp. salt
  • 1 15-ounce can white beans, drained and rinsed and mashed lightly with a fork
  • 1/4 cup whole grain bread crumbs
  • 2 Tbsp. olive oil

To prepare the quinoa cakes: Rinse the quinoa under cold running water. Place the quinoa in a medium saucepan and cover with 2 cups cold water. Bring to a boil and immediately reduce to a simmer. Cover with the lid slightly ajar and continue to cook over low heat for 15 to 20 minutes, or until the quinoa is puffed and you see a little white ring release from around the quinoa. Remove from the heat and let cool to room temperature and set aside. 

In a large bowl place the eggs, parsley, green onions, salt and hot pepper sauce. Beat lightly with a fork. Add the lightly mashed beans, bread crumbs and quinoa. Stir to combine with a wooden spoon. The mixture will be a little sticky, shape into balls then flatten into patties 1/4 inch thick. Heat a nonstick skillet on medium heat with 2 Tbsp. of olive oil. Fry the cakes, in batches, until crispy on the outside. Flip the cakes and crisp the other side.  Serve with a salad or vegetables.

To prepare the roasted red pepper sauce: Heat the olive oil over medium heat in a heavy-bottomed sauce pot. Add the onion and cook for 3 minutes or until translucent. Add the roasted red pepper, vegetable broth and coconut or almond milk. Simmer for 10 minutes and add the fresh basil. Cook for 1 minute and then transfer everything to a blender and blend on high until creamy. Keep warm.

 "Don’t you know yet? It is your light that lights the world." ~ Rumi

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