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quinoa & lentil patties

Remember how I dislike quinoa? Well apart from the Mexican quinoa salad, this is the other way that I can tolerate eating quinoa. I made this recipe for meatless Monday and paired it with a cilantro-lime sauce that I had made for tacos over the weekend.


  • 1/2 cup quinoa, cooked
  • 1/4 cup lentils of choice, cooked
  • 3/4 cup flour*
  • 2 tbsp. coconut oil
  • 2 cloves garlic, minced
  • 1 green chili, minced
  • 1/2 onion, minced
  • 3 cups spinach
  • 2 carrots, diced
  • 1/2 bell pepper, diced
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tsp. turmeric
  • 1 tsp. chili powder
  • Salt & pepper to taste

*you can substitute the flour with ground oats for a gluten free version


  1. Heat up 1 tablespoon of the oil in a pan on medium high heat and sauté the onions till translucent. Add in the garlic and chili and sauté till fragrant. Add in the carrots, spinach, spices, salt and pepper and cook till the spinach is wilted. Add in the quinoa, lentils and adjust seasonings according to taste.
  2. Transfer the mixture so a bowl and add in the flour/oats; mix till well combined. Form the mixture into patties and set aside.
  3. Heat up the remaining oil in a pan on medium high heat and cook the patties for 3-5 minutes on each side or until crispy, making sure not to crowd the pan. Serve immediately with sauce of choice. The recipe for the cilantro-lime sauce can be found in my previous post on cajun spiced chicken tacos.

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