crispy cauliflower & quinoa patties / cumin roasted carrots / arugula salad

crispy cauliflower & quinoa patties / cumin roasted carrots / arugula salad

Contents of your meal kit:

seasoned chia seed binder
cauliflower rice
lemon vinaigrette base
herbed-lemon yogurt

Cookware Needed: saucepan, mixing bowl, foil-lined baking sheet, large nonstick skillet, salad bowl

Finishing steps:

  1. Preheat oven to 425.
  2. Place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa.  Bring to a boil, cover and reduce heat to the lowest setting.  Simmer 10-15 minutes or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes. Continue with next steps while quinoa is cooking.
  3. In a mixing bowl, combine seasoned chia seed binder with water (see note). Set aside at least 5 minutes.
  4. On a foil-lined baking sheet, toss carrots with olive oil, cumin, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
  5. Add cooked quinoa and cauliflower rice to the bowl with the chia seed binder. Mix thoroughly to combine, season generously with salt & pepper, and use your hands to form patties (about 2 per person).
  6. Heat enough oil to coat the bottom of a nonstick skillet over med-high heat. When oil is hot, place patties into the skillet in one layer (work in batches if necessary). Cook, turning once, 2-4 minutes per side, or until crispy on the exterior and heated through. If needed, add more oil to the pan, or reduce heat if they are browning too quickly.
  7. Pour lemon vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the arugula. Toss gently and season with salt & pepper to taste.
  8. Finish quinoa patties with a dollop of herbed-lemon yogurt. Enjoy roasted carrots and salad on the side.

Notes: When mixing water with chia seed binder use: 3 tbsp for 2 portions, 6 tbsp for 4 portions, ¾ cup for 6 portions.