Sweet Potato Spinach Quinoa Patties

sweet potato spinach quinoa burgers

I hope everyone is enjoying the remainder of the long weekend, and I hope your Sugar-Free September is off to a great start! A few hours in, and I’m holding strong. I started my day off with a Low-Sugar Green Smoothie and went for an easy run.

For lunch I enjoyed these delicious Sweet Potato Spinach Quinoa Patties over a salad. I made a big batch and will be reaching for these throughout the week. With the quinoa base, they’re filling and there’s so much goodness packed in thanks to sesame seeds, flax and spinach.

sweet potato spinach quinoa burger patties

Whether you’re heading back to school or back to work this week, these patties are great to have made up in the fridge. Warm on a burger bun, stuffed into a pita, or served cold on top of a salad.

Although I’ve fried them in coconut oil, I like them more from the oven.

salad with veggie patties

Sweet Potato Spinach Quinoa Patties
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan, Gluten-Free
Serves: 16
Ingredients
  • 1 medium sweet potato, cubed
  • 3 cups fresh spinach
  • 1 large clove garlic, minced
  • ½ onion, chopped
  • 1 cup quinoa
  • ½ cup gluten-free flour
  • ½ cup sesame seeds, ground
  • 2 tbs flax seeds, ground
  • 3 tbs coconut oil
  • 2 cups water
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1 sprig fresh rosemary, chopped
  • Sauce: ¼ cup tahini, 2 tbs crushed garlic, 2 tsp olive oil, ¼ tsp salt, 2 tsp dried parsley
Instructions
  1. Pre-heat oven to 350F.
  2. Cook 1 cup rinsed and drained quinoa in 2 cups water. Bring to a boil, cover and reduce heat to simmer for 15 minutes, until most of the water is absorbed. Remove from heat and leave covered for an additional 5 minutes.
  3. Meanwhile, boil sweet potatoes until fork tender. Drain and set aside.
  4. In a pan, heat 1 tbs coconut oil over medium heat.
  5. Add onions, spinach and garlic. Cook until spinach is wilted and onions are translucent.
  6. In a food processor, combine cooked quinoa, sweet potatoes, onions, spinach and garlic mixture, ground sesame and flax seeds. Process on low until well combined.
  7. Stir in flour. If your mixture is still very wet, add more flour. Mixture should hold together when squeezed.
  8. Line 2 baking sheets with foil or parchment paper and grease with 1 tbs coconut oil.
  9. Taking ¼ cup-sized portions, form patties ¼" to ½" thick and place on baking sheets.
  10. Bake for 45 minutes, flipping half way.
  11. Combine sauce ingredients in a bowl.
  12. Enjoy in a sandwich or over mixed greens.

vegan-patties

Quinoa Lettuce Tacos Recipe | Beauty Detox

quinoa lettuce wraps

It was awesome to see that Kimberly Snyder featured my Mango and Peach Smoothie Recipe for last week’s Beauty Detox Challenge!

This week’s Beauty Detox Recipe Challenge was lettuce wraps! This was great timing since we’d just received our first organic produce box, now conveniently sold at a garden centre just across the road.

Along with fresh peaches, an enormous leek (which will being going into leek and potato soup tonight!), blueberries, tomatoes, cucumber and bananas, we got a beautiful head of crisp Romaine lettuce.

homemade taco seasoningsauteed veg

I decided to make my version for dinner last night, so I wanted to make sure that it was going to be substantial and filling.
I’ve made lettuce wraps before, in the form of lettuce tacos, but I always used chicken or beef.

To make this vegan version, I flavoured my quinoa using the same homemade taco seasoning that I use for my meat tacos. No need for those over-priced and chemically-laden store-bought taco seasoning packets!

lettuce tacos with quinoa

I lightly sauteed some zucchini, red pepper and onion, which I added to the quinoa filling. This upped the nutritional value and added colour, and I served these Quinoa Lettuce Tacos with salsa and homemade vegan sour cream.

This meal took no time at all to get on the table, since I was able to mix up the taco seasoning and chop and sautee the veggies while the quinoa was cooking. Quick preparation, crisp lettuce and fresh salsa made these tacos a perfect easy meal for a busy summer evening.

quinoa lettuce wraps

Quinoa Lettuce Tacos

(Yield: 4 servings)

Ingredients:

Directions: Bring quinoa and water to a boil, cover and reduce to a simmer for 20 minutes or until water is absorbed. Meanwhile, mix up taco seasoning and chop vegetables. Saute veggies in coconut oil over medium heat. Once cooked, add quinoa and taco seasoning to vegetables and stir until well combined. Serve in well washed and dried Romaine leaves, top with salsa and vegan sour cream, and enjoy!

quinoa lettuce tacos

Make sure to check out my previous Beauty Detox Recipe Challenge entries and try Kimberly Snyder’s Raw Dijon Hempseed Lettuce Wraps!

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Summer Quinoa Salad | Beauty Detox Challenge

Summer Quinoa Salad Recipe | Beauty Detox Recipes

This week’s Beauty Detox Challenge was to create a quinoa salad that is best eaten cold and perfect for taking on a picnic. See Kimberly Snyder’s original recipe HERE.

Now, the quinoa salad I’m sharing here isn’t very special. In fact, it’s the quinoa salad that we eat whenever we eat quinoa salad. Quinoa, any veggies we happen to have on hand, and a light vinaigrette. I’ve taken this salad to the park, to the beach, on a road trip and to a cottage. You can take it everywhere and everyone likes it.

Raw Vegetables | Summer Quinoa Salad Recipe | Beauty Detox Recipes

Summer Quinoa Salad

(Yield: 4-6 servings)

Ingredients:

  • 1 cup quinoa, well rinsed
  • 2 cups water
  • 1 carrot, sliced thinly
  • 1 head broccoli, chopped
  • 1/2 red bell pepper, diced
  • 1/2 cucumber, sliced
  • 2 small green onions, diced
  • 1 stalk celery, sliced
  • 1 cup cherry tomatoes
  • 1/2 cup assorted sprouts
  • 1/2 cup coleslaw
  • 1 tbs chopped cilantro
  • salt and pepper

Simple vinaigrette: In a bowl, whisk 1/2 tsp paprika, pinch of salt, pinch of pepper,  together with 1/4 cup olive oil and 2 tbs white wine vinegar.

Directions: Cook quinoa (add quinoa to boiling salted water, reduce to simmer, cook for 15 minutes), add pepper to taste, and allow to cool. Chop whatever veggies however you want. Mix quinoa and raw veggies with simple vinaigrette and serve. 

Quinoa Salad | Beauty Detox Recipes | http://homeatsix.comEasy Quinoa Salad Recipe | Beauty Detox | http://homeatsix.com

In other news, I’ve gotten my RSS feed (mostly) fixed, so if you use Bloglovin’ then follow me.Follow on Bloglovin

Are you on there? I just joined so recommend some blogs you love, or share your own!

Layered Quinoa Salad | Beauty Detox Recipes | http://homeatsix.com

Check out my previous Beauty Detox Recipes!

Black bean quinoa burgers & rosemary sweet potato fries

 

Black bean quinoa burger - http://homeatsix.comQuinoa burgers are everywhere nowadays. I mean everywhere. You know a food trend has caught on when you see a vendor grilling up quinoa burgers at Rib Fest! Yep, I saw it happen.

It used to be that the only veg burgers were rubbery, soy-based yellowy-brown coloured discs with only a passing resemblance to a beef burger after being smothered in condiments. But today’s veg burgers have come a long way, and at the forefront is definitely the mighty quinoa burger.

Black bean quinoa burger - http://homeatsix.comMy boyfriend’s brother had us over for dinner a while back and served up these Black Bean Quinoa Burgers, and they were a huge hit.

While there are tons of quinoa burger recipes out there, the biggest issue is that so many of them seem to crumble before they even hit the grill. Not these quinoa burgers! These Black Bean Quinoa Burgers hold together well enough to be baked, fried, thrown on the grill, and tossed like a frizbee (ok, well maybe not that). Oh and they taste amazing, too.

Somehow they taste, and even look like your traditional beef burger and even meat lovers won’t be displeased. Bonus, they can be easily frozen between parchment paper and pulled out for a last-minute BBQ dinner.Black bean quinoa burger - http://homeatsix.comThere are lots of fun variations out there, but for a tried-and-true recipe I love these Black Bean Quinoa Burgers from FineCooking.com. I served them up with fresh guacamole and a side of crispy baked Rosemary Sweet Potato Fries.

So for your next summer BBQ, keep this recipe in mind as you won’t be disappointed. If you don’t have an outdoor BBQ, or are stuck in an apartment like us, consider an indoor grill for quinoa burgers.


Black Bean Quinoa Burgers – based on FineCooking.com with some modifications

(Yield: 6 servings)

Ingredients:

  • 1 cup vegetable broth
  • 1/2 cup quinoa
  • 1 tbs olive oil (plus 1/2 cup if frying patties)
  • 1 small Serrano pepper, finely chopped
  • 1/4 yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 19-oz. can black beans, drained and rinsed
  • 1 sprig fresh rosemary
  • 1/2 cup breadcrumbs
  • 1 egg, beaten (vegan: use a flax egg: 1 tbs ground flax + 3 tbs warm water and allow to thicken)
  • 1/2 tsp chili powder
  • 1/4 tsp. ground cumin
  • 1/4 tsp sea or Himalayan salt
  • 6 buns or your choice

Instructions: Bring 1 cup of vegetable broth to a boil. Add quinoa and cook, covered, over medium heat for 15 minutes, or until water is absorbed. Remove from heat, fluff, and cover. In a pan, sauteé onion, pepper and garlic until onion becomes translucent. Transfer to food processor along with quinoa and black beans. Remove rosemary leaves from stem and add to food processor. Process ingredients until mixture is uniform. Add remaining ingredients and pulse until mixed thoroughly. Using wet hands (this is key!), divide mixture into six and form burger patties (1/4″ to 1/2″ thick). Transfer patties to a baking sheet lined with parchment paper. Place in fridge for at least 30 minutes, or until firm to the touch (if you are crunched for time, throw them in the freezer for 15 minutes). Once the patties are firm enough, they should be easy to handle and won’t stick or crumble.

Bake in oven at 400F for 20 minutes, turning half way or fry in oil over medium-high heat for 2 minutes per side or grill until browned.

Serve on a toasted bun with your choice of condiments or on top of a fresh salad.

Note: Use any type of quinoa you have on hand, but I find that red quinoa results in a burger that looks most like a beef burger, if that’s something you are looking for.


Black bean quinoa burger - http://homeatsix.com


Rosemary Sweet Potato Fries (Baked, not fried)

(Yield: 6 servings)

Ingredients:

  • 3 large sweet potatoes
  • 2 tbs coconut oil
  • 1 sprig fresh rosemary
  • ½ tsp sea salt

Instructions: Peel and slice potatoes into 1/2″ thick fries. Remove rosemary leaves from stem and chop finely. Toss potatoes in coconut oil, salt and rosemary until well coated. Bake on an aluminum foil covered baking sheet at 400F for 25 minutes, turning once, or until browned and crisped to your liking. Or for a healthy fried option, toss in an air fryer (Check out this guide to find the best air fryer!)

Note: As long as I use enough oil, I have no problem with the fries sticking to foil, but a non-stick cookie sheet liner works well, too.


black-bean-quinoa-burger