Recipes
Chickpea-Quinoa Patties with Cucumber Sauce
4 servings
50 minutes total (Active 25 minutes)
Shopping list
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup seedless cucumber, grated
- 1 lemon, for juice, divided
- ½ cup fresh cilantro, coarsely chopped, divided
- ¼ cup green onion, coarsely chopped
- 2 teaspoons fresh garlic, finely chopped, divided
- 1 (15-oz) can low-sodium garbanzo beans, drained
- Nonstick aluminum foil
- 3 tablespoons classic hummus
- 1 teaspoon extra spicy salt-free seasoning
- 1 teaspoon ground cumin
- Olive oil cooking spray
- 1 cup nonfat plain Greek yogurt
- ¼ teaspoon kosher salt
- 4 cups spring mix salad greens
- 2 tablespoons lemon vinaigrette
Steps
- Place quinoa and water in medium saucepot; cook following package instructions. Grate cucumber into medium bowl; set aside. Squeeze lemon for juice (2 tablespoons). Chop cilantro, green onion, and garlic. Drain beans, reserving ¼ cup liquid.
- Preheat oven to 375°F. Line baking sheet with foil. Place in food processor bowl: 1 tablespoon lemon juice, ¼ cup cilantro, green onions, 1 teaspoon garlic, beans, hummus, seasoning, and cumin. Process mixture until slightly smooth; add reserved ¼ cup bean liquid and process until smooth. Gently stir in quinoa until blended. Let mixture stand 5 minutes to cool.
- Scoop 12 large balls (about ⅔ cup each) onto baking sheet then press into a disk (like a cookie). Coat patties with spray; bake 10 minutes, then flip and bake 10–15 more minutes or until golden brown.
- Stir remaining 1 tablespoon lemon juice, ¼ cup cilantro, 1 teaspoon garlic, yogurt, and salt into cucumber bowl; stir until blended. Toss greens with vinaigrette. Place patties on platter and top with cucumber sauce; serve with salad.
Amount per ¼ recipe serving: Calories 230, Total Fat 6g, Sat Fat 0.5g, Trans Fat 0g, Chol 5mg, Sodium 340mg, Total Carb 30g, Fiber 7g, Sugars 5g, Protein 13g, Calc 15%, Vitamin A 60%, Vitamin C 40%, Iron 15%