Broccoli Quinoa Patties

Broccoli Quinoa Patties

A wholesome, protein-packed, low-carb alternative to meat patties, perfect for a lunch or light dinner. These patties are crisp on the outside, fluffy inside, and packed with fiber, vitamins, and minerals.

• 1 cup quinoa (uncooked)
• 2 cups fresh broccoli florets
• 1 small red onion, finely diced
• 1/2 cup grated carrots
• 1/4 cup almond flour
• 1 tablespoon ground flaxseed
• 2 large eggs, lightly beaten
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons olive oil, divided
• Salt and pepper to taste

1. Rinse quinoa under cold water. Place in a medium saucepan with 2 cups water, bring to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let steam for 5 minutes, then fluff with a fork.
2. Steam broccoli florets until bright green and tender, about 4–5 minutes. Drain and finely chop.
3. In a large bowl, combine cooked quinoa, steamed broccoli, diced onion, grated carrots, almond flour, ground flaxseed, eggs, garlic powder, smoked paprika, parsley, a pinch of salt and pepper. Mix until well incorporated. The mixture should hold together; if too wet, add a little more almond flour.
4. Divide the batter into 6 equal portions and shape each into a flat patty, about 3–4 inches in diameter. Heat 1 tablespoon olive oil in a large skillet over medium heat. When hot, place the patties and cook for 3–4 minutes on each side, until golden brown and crispy.
5. Transfer cooked patties to a paper‑towel‑lined plate to drain any excess oil. Serve immediately with a side of Greek yogurt dip or a fresh salad.

Health Tip: Quinoa provides complete protein and is low in saturated fat, while broccoli is a powerhouse of antioxidants. Pair these patties with a mixed‑green salad and a drizzle of lemon vinaigrette to keep the meal light, nutrient‑dense, and satisfying.