|10 min||20 min||8|
|1 cup||Quinoa, cooked|
|1 cup cubes||Rutabaga, Swedish turnip, raw (grated)|
|1/4 cup chopped||Shallots (diced)|
|1 clove(s)||Garlic (minced)|
|1/4 cup||Chives (minced)|
|1/4 cup||Parsley, fresh (minced)|
|2 large egg||Egg (lightly beaten)|
|1/2 tsp||Turmeric, ground|
|1/2 tsp||Sea Salt|
|1 dash||Black pepper|
|2 tbsp||Extra virgin olive oil (you can use coconut oil)|
|2 tbsp||Plain yogurt, 1- 2% M.F. (for garnish or use plain coconut yogurt)|
|1 tbsp||Parsley, fresh|
1. Preheat oven to 400oF (205oC).
2. In a large bowl, add cooked quinoa, rutabaga, shallot, parsley, chives, garlic, eggs, turmeric, salt, and pepper. Stir to combine thoroughly.
3. Brush a rimmed baking sheet with oil, such as olive or coconut. Using a 1/4 measuring cup, scoop mounds of patty mixture onto a baking sheet and flatten patties with the back of a fork to a thickness of 1 inch. Bake patties for 10 minutes, flip gently to the other side, bake for another 10 minutes.
4. Serve plain or with a garnish with a dollop of yogurt and fresh herbs.
For garnish, option to use coconut yogurt and chives.
Coconut oil can be substituted for olive oil.