Pumpkin Quinoa Patties

These Pumpkin Quinoa Patties are a fun twist on your favorite quinoa patties. With pumpkin, goat cheese and garlic, this satisfying meal is prove that healthy and delicious go hand in hand.

I’m guessing some of you read the title of today’s recipe and assumed that the baby is teething again and I haven’t slept and therefore have forgotten that it is spring and not fall. I mean, pumpkin is only for fall, right?

Why is that? Don’t get me wrong, I love pumpkin in the fall just as much as everyone else, but I think its a superfood that can be eaten year around!

There are so many reasons to make pumpkin a regular part of your diet. It is an amazing source of Vitamin A and fiber.

Did you know that you can also use it to reduce the fat and calories in your recipes, like I have with these pumpkin quinoa patties?

I was able to reduce both the number of eggs used and the breadcrumbs in this recipe, simply by adding a cup of pumpkin.

You guys know that I’m not above being a “sneaky chef” with the boys. I’ve recently started stirring Pumpkin puree into macaroni and cheese and no one has even noticed.

If you use prepared sauces, stirring in pumpkin is a great way to reduce the sodium.

When I have leftover pumpkin I either freeze it to use later or save it for the next days breakfast.

It is great stirred into cooked quinoa with a little cinnamon and a touch of maple syrup. Top it with walnuts and you’ve got a great breakfast in minutes!

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5 from 1 vote

Pumpkin Quinoa Patties

These Pumpkin Quinoa Patties are a fun twist on your favorite quinoa patties. With pumpkin, goat cheese and garlic, this satisfying meal is prove that healthy and delicious go hand in hand.

Prep Time25 minutes mins

Cook Time18 minutes mins

Total Time43 minutes mins

Course: Main Course

Cuisine: American, Gluten Free, Healthy, Quinoa

Servings: 8

Calories: 219kcal

Author: Wendy Polisi

Ingredients

• 3 cups cooked quinoa
• 3 large eggs beaten or 3 flax eggs (3 tablespoons ground flaxseeds + 6 tablespoons warm water)
• 1 cup pumpkin puree
• ¾ teaspoon sea salt
• ½ cup goat cheese crumbled; optional
• ¼ cup fresh parsley chopped
• 1 onion chopped
• ¼ cup carrot finely shredded
• 1 teaspoon garlic minced
• ⅛ teaspoon cayenne pepper
• 1 cup gluten free bread crumbs
• 1 tablespoon coconut oil for cooking – more as needed

US Customary - Metric

Instructions

• In a large bowl mix together quinoa, eggs, pumpkin and sea salt. Stir in goat cheese, parsley, onion, carrot, garlic, cayenne and bread crumbs. Allow to sit for a few minutes and then form into 20 small patties. (Patties may be made ahead of time and kept covered in the refrigerator.)
• Heat the oil in a large skillet over medium low and cover. Cook for 7 to 9 minutes, until golden brown. Flip and cook for another 9 minutes.

Notes

Servings 10, Serving Size 2 Patties, Calories 170, Fat 5g, Carbohydrates 25.8g, Protein 5.6g, Cholesterol 13mg, Sodium 299mg, Fiber 3.5g, Sugars 3g

Nutrition

Calories: 219kcal | Carbohydrates: 27g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 304mg | Potassium: 248mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5840IU | Vitamin C: 5.1mg | Calcium: 56mg | Iron: 2.2mg

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