Meatless Monday: Chickpea-Quinoa Patties with Cashew Dill Sauce

It goes without saying that I am a big fan of chickpeas and quinoa. They are two of my most favorite foods. Today’s Meatless Monday meal idea uses both of these healthy (vegan) foods.

Ingredient Spotlight

20140609-060610-21970890.jpgChickpeas are one of my favorite legumes and I love to utilize them in as many ways possible. Chickpeas are an excellent source of fiber (about a third of which is soluble), manganese, and folate. They are also a very good source of magnesium, iron, and copper. and thiamin, and a good source of potassium and iron.

20140609-061026-22226737.jpgQuinoa is my #1 grain – not only is it naturally gluten free, it’s versatile and can be used in both savory and sweet dishes…plus it’s good for you. Quinoa contains all of the essential amino acids and makes for a well-rounded protein!

Now for the recipe…
Chickpea-Quinoa Patties with Cashew Dill Sauce

Chickpea Quinoa Patties
Makes 10 patties

1 cup dry quinoa
1 can (15 oz) chickpeas
1 tsp onion powder
1 tsp cumin
1 tsp curry powder
Himalayan sea salt and pepper to taste

1. Cook quinoa in 2 cups water for 15 minutes.

2. Preheat oven to 450 degrees Fahrenheit.

3. In a food processor, puree all ingredients.

4. Shape into 10 patties and lay on a parchament paper baking sheet.

5. Cook for 15 minutes.

Cashew Dill Sauce
Dairy-free, Vegan, Raw

1 cup raw cashews
1 cup water
1/2 tsp capers
1 tsp fresh dill
Juice of 1 lemon
3 cloves garlic
Himalayan sea salt and pepper to taste

1. While the patties are cooking, puree cashews and water in a food processor (or high speed blender) until silky smooth.

2. Add in the additional ingredients and puree again.

For a light meal, skip the bun and fixings. Top the quinoa patties with the cashew dill sauce and serve with steamed veggies or a green salad.

Warning: you’re going to want to put this dill sauce on everything. It is absolutely delicious!



3 thoughts on “Meatless Monday: Chickpea-Quinoa Patties with Cashew Dill Sauce

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