| 13 | 30 | 92 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 8 |
| 1 cup | Quinoa, cooked |
| 1 cup cubes | Rutabaga, Swedish turnip, raw (grated) |
| 1/4 cup chopped | Shallots (diced) |
| 1 clove(s) | Garlic (minced) |
| 1/4 cup | Chives (minced) |
| 1/4 cup | Parsley, fresh (minced) |
| 2 large | Egg (lightly beaten) |
| 1/2 tsp | Turmeric, ground |
| 1/2 tsp | Sea Salt |
| 1/4 tsp | Black pepper |
| 2 tbsp | Extra virgin olive oil (you can use coconut oil) |
| 2 tbsp | Plain yogurt, 1- 2% M.F. (for garnish or use plain coconut yogurt) |
| 1 tbsp | Parsley, fresh |
1. Preheat oven to 400oF (205oC).
2. In a large bowl, add cooked quinoa, rutabaga, shallot, parsley, chives, garlic, eggs, turmeric, salt, and pepper. Stir to combine thoroughly.
3. Brush a rimmed baking sheet with oil, such as olive or coconut. Using a 1/4 measuring cup, scoop mounds of patty mixture onto a baking sheet and flatten patties with the back of a fork to a thickness of 1 inch. Bake patties for 10 minutes, flip gently to the other side, bake for another 10 minutes.
4. Serve plain or with a garnish with a dollop of yogurt and fresh herbs.
For garnish, option to use coconut yogurt and chives.
Coconut oil can be substituted for olive oil.
| Grain | 0.4 |
| Meat Alternative | 0.1 |
| Vegetables | 0.4 |
