For those who want to eat less meat but still need to pack a lot of protein into their diet, quinoa is a great choice. Unlike other beans and grains, which have to be... combined to make a complete protein, quinoa is a complete protein all on its own. With salty feta, sweet sun-dried tomatoes, and a refreshing hint of citrus and mint, these patties make for a satisfying vegetarian meal.
Soak the sun-dried tomatoes in hot water for 15 minutes. Drain and then chop.
Combine all ingredients in a bowl. Mix well. Use your hands to shape the mixture into patties, about 3-4 inches in size. The mixture will be very wet. If you are having trouble forming the patties, mix in more breadcrumbs, 1 tablespoon at a time.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Drop the patties into the pan — do this in batches so as not to crowd the pan. Cook for 5-7 minutes, until browned on one side. Then carefully flip and cook for another 5-7 minutes, or until golden and cooked through. Serve immediately with a green salad and Sesame Remoulade dressing or in a pita pocket.
This recipe is a great way to use up leftover quinoa. To make it from scratch, combine 1½ cups rinsed quinoa with 3 cups water in a pot with a lid. Bring to a boil uncovered. Reduce heat to medium low and cover. Simmer for 15-20 minutes, or until the liquid is absorbed. Turn off the heat. Leave the quinoa to steam covered for 10 minutes. Remove the lid and let it cool before making the patties.
These patties will keep up to 3 days in the fridge, so they can be made ahead of time. After cooking, cool them on a wire rack, then refrigerate or freeze them. If frozen, defrost them for 3-4 hours in the refrigerator, or run cold water over them until they are soft. When ready to eat them, reheat in a lightly oiled skillet.