Red Quinoa Zucchini Patti by Sustainable Dad
Recipe type: Entree
Serves: 4
A great vegetarian entree, that any cowboy would love!!
  • ½ cup uncooked red quinoa
  • 2 zucchini
  • 8 oz Greek yogurt
  • ¼ cup parmesan cheese, grated
  • 1 garlic clove, minced
  • 2 tablespoons Italian parsley, chopped
  • 2 teaspoons tumeric
  • 1 teaspoon ground coriander
  • 3 tablespoons flour
  • 2 tablespoons of olive oil
  • Canola oil for frying
  • Vinaigrette
  • ½ cup olive oil
  • 3 tablespoons balsamic vinegar
  • ¼ cup pomegranate juice
  • 2 tablespoons Greek yogurt
  • salt and pepper to taste
  • Arugula
  • Sweet 100 tomatoes, cut in half
  • Cracked pepper
  1. Cook the red quinoa using 1 cup of water. Bring to a boil and then cover and simmer for 10-15 minutes. Remove cooked quinoa from heat.
  2. Grate one of the zucchini with the large grate side. Cut the other zucchini into small pieces. Meanwhile in heat a sauté pan with olive oil and add the garlic. Cook for 1 minute. Add the zucchini and cook for 3 to 4 minutes. Combine the cooked red quinoa, tumeric and coriander into the sauté pan for a minute and then remove from heat.
  3. In a bowl combine the zucchini mixture with the flour, parsley, cheese and Greek yogurt. Heat the Canola oil in a sauté pan on medium-high heat. Form the mixture in the bowl into medium-sized balls and place in sauté pan then flatten with a spatula. Cook each side for about 3-4 minutes being careful not to burn. Flip and cook.
  4. Make the vinaigrette by adding the balsamic vinegar and pomegranate juice. Slowly pour in the olive oil combining to make as thick as possible. Add the yogurt and salt and pepper to taste. Whisk to combine.
  5. Plate the arugula and tomatoes then place 2 to 3 quinoa zucchini cakes on each plate and drizzle with vinaigrette.
Recipe by Noshing With the Nolands at