½ cup red quinoa, soaked in 2 cups water for 6 hours or more
4 cups water
1 teaspoon salt
1 medium cubed sweet potato
½ finely chopped onion
2 cloves grated garlic
½ cup walnuts
2 handfuls spinach
¼ cup to 1½ cup brown rice flour
(Optional) 1 tablespoon chilli flakes
1 tablespoon lemon juice
4 teaspoons coconut oil
Salt to taste
Bring 2 cups of water to a boil and add 1 teaspoon salt. Add the soaked red quinoa and let cook for 10 minutes, until quinoa is mushy. Cover and let stand for another 5 minutes, then fluff the quinoa with a fork. Let the quinoa rest overnight in the refrigerator.
Bring 2 cups of water to a boil and add the sweet potatoes. Cook until well done – about 12 minutes. Strain the sweet potatoes and pat them dry. Then mash the sweet potatoes and add them to the quinoa.
Heat a pan over medium heat. Add the quinoa and sweet potato mixture and stir to remove any water.
Add the onion, garlic and spinach and stir until spinach has wilted. Transfer the mixture to a container.
In the same pan, combine 1 teaspoon of coconut oil with the walnuts. Roast the walnuts until crisp and carefully remove them from the pan. Let the walnuts cool and chop coarsely. Add the walnuts to the quinoa mixture.
Fold in the chilli flakes, lemon juice and preferred amount of salt. Then fold in some of your brown rice flour. The mixture should now be the consistency of pizza dough. If it is too runny, continue to fold in additional brown rice flour until the desired consistency has been met.
Shape the quinoa mixture into palm-sized patties and pan-fry them in the remaining coconut oil over medium heat. Serve immediately, or freeze for a future meal.
Recipe courtesy of Charanya Ramakrishnan, author of the Yes, I Am Vegan blog, and Green Monday, a global initiative promoted by Humane Society International (HSI).