Vegan Broccoli and Quinoa Bites

"I don’t know any other food that can claim to be crunchy and fluffy in equal measures but quinoa manages to pull it off." 

May 23, 2017

Ingredients

  • 1 small head of broccoli
  • 1/2 cup quinoa
  • 2 garlic cloves, crushed
  • juice of 1/2 lemon
  • 1 tablespoon olive oil, plus extra for frying
  • sea salt and freshly ground black pepper
  • 1 tablespoon nutritional yeast (optional)
  • 2 heaping tablespoons all-purpose flour

Instructions

Bring a large saucepan of water to a boil. Coarsely chop the broccoli including some of the stalk, add to the pan, and gently simmer until very soft. Drain and set aside to cool slightly.

Cover the quinoa with 1 cup of water in a saucepan, bring to a boil, cover, then reduce to a simmer until all the water has been fully absorbed.

Finely chop the cooked broccoli until there are no large pieces left. Combine the broccoli with the cooked quinoa, garlic, lemon juice, oil, and some seasoning. Once fully combined, sprinkle over the nutritional yeast, if using, and flour, and mix until the mixture begins to come together and can be easily formed into small patties.

Heat a tablespoon or so of oil in a heavy-bottomed non-stick frying pan. Ensure the oil is not too hot or your patties may disintegrate; a medium heat is best. Take a heaping tablespoon of the mixture, roll into a rough ball, then shape into a patty, flattening slightly between your palms.

Gently cook each patty for 5 to 7 minutes on each side until golden on both sides. Keep warm in a low oven until all the mixture is used.

Serve with a side of spicy mayo and a dressed baby leaf salad.

About this recipe

“Quinoa is an absolute nutritional powerhouse but, being vegan, I love it mainly for its protein properties and also, more importantly, its quirky little form. I don’t know any other food that can claim to be crunchy and fluffy in equal measures but quinoa manages to pull it off. You can make these patties as large or as little as you like but I’m all about the bite-sized variety, which I usually dip into spicy vegan mayo or serve as a topping to my mega leafy salads. They hold together so well though, you could easily pop them between a bun for an awesome, protein-filled burger—it’s entirely up to you!” -- Ainé Carlin

From The New Vegan by Ainé Carlin, Published by Kyle Books, Photography by Nassima Rothacker

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Ingredients

  • 1 small head of broccoli
  • 1/2 cup quinoa
  • 2 garlic cloves, crushed
  • juice of 1/2 lemon
  • 1 tablespoon olive oil, plus extra for frying
  • sea salt and freshly ground black pepper
  • 1 tablespoon nutritional yeast (optional)
  • 2 heaping tablespoons all-purpose flour
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