Quinoa Lentil Patties Recipe

By Randy Boyer

Quinoa and lentils are both quick and easy to cook and have nutritional values to envy. Rich sources of protein, minerals and B-vitamins, they are full of fiber which helps satiate even the hungriest of appetites. These patties are a delicious and fun option for Meatless Monday that everyone will enjoy; experiment with different vegetables in place of spinach and carrots to find the perfect pattie for your family!


1½ cups Living Now Foods organic quinoa
1 cup red lentils
4 cups water
1 cup flax seeds
3 eggs
250g leeks
4 garlic cloves
handful fresh basil
2 cups baby spinach or kale
handful of shredded carrots
salt, pepper, sweet paprika and cumin, to taste.

Read more about the healthiest beans, grains, and legumes


In a medium sized pan, bring quinoa, lentils, and water to a boil. Lower heat, cover and cook until the water is completely absorbed. Let cool completely. Combine leeks, garlic, basil, spinach/kale, carrots in a food processor. Add to quinoa/lentils, along with the flax seeds and eggs. Season with salt, pepper, paprika, cumin and mix well. Let cool in the fridge for about an hour. Form into patties and bake at 375ºF for 45 minutes.

Image: Randy Boyer

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By Randy Boyer| January 25, 2015
Categories:  Recipes

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Randy Boyer

Randy Boyer

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