|10 min||20 min||8|
|1 cup||Quinoa, cooked|
|1 cup cubes||Rutabaga, Swedish turnip, raw (grated)|
|1/4 cup chopped||Shallots (finely diced)|
|1 clove(s)||Garlic (minced)|
|1/4 cup||Chives (finely minced)|
|1/4 cup||Parsley, fresh (finely minced)|
|2 large egg||Egg (lightly beaten)|
|1/2 tsp||Turmeric, ground|
|1/2 tsp||Sea salt|
|1/4 tsp||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 (for garnish - or chives)|
1. Preheat oven to 400 degrees F (205 degrees C).
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 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 other side, bake for another 10 minutes.
4. Serve plain or with a garnish of plain yogurt and fresh, minced herbs.