Whole Grain Quinoa-Lentil Patties

Recipe Benefits

• This recipe is designed to help individuals with low magnesium levels by featuring whole grains like quinoa, seeds such as flax and pumpkin seeds, and nutrient-rich lentils.
• These ingredients are excellent sources of magnesium, fiber, and antioxidants, supporting overall wellness and digestive health.

Ingredients

For 4 servings:

• 2 tablespoons flax meal (ground flaxseeds)
• 6 tablespoons warm water
• 1 tablespoons extra-virgin olive oil, divided
• 1/4 medium red onion, finely chopped (about 1/4 cup)
• 2 cloves garlic, finely chopped
• 1 bunch lacinato kale, stemmed and finely chopped
• 2 cups cooked quinoa
• 1 1/2 cups cooked brown or green lentils
• 1 tbsp roasted pumpkin seeds, roughly chopped
• 1/4 cup finely chopped fresh Italian flat-leaf parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoons tahini
• Juice of 1 lemon (about 2 tablespoons)
• 2 tablespoons whole wheat flour (or almond flour for a gluten-free option)
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the flax meal with warm water and set aside to thicken.
3. In a medium sauté pan over medium-high heat, warm 1/2 tablespoons of olive oil. Add the red onion and cook, stirring frequently, for about 3 minutes or until the onion is translucent and starting to caramelize slightly.
4. Add the garlic, reduce the heat to medium, and cook for about 30 seconds. Stir in the chopped kale and cook for about 5 minutes, stirring occasionally, until wilted and tender. Remove from heat and let cool slightly.
5. In a large mixing bowl, combine the cooked quinoa, lentils, pumpkin seeds, parsley, and cilantro.
6. Whisk together the tahini, lemon juice, and whole wheat or almond flour with the flax mixture until smooth. Add this to the quinoa mixture, along with the salt, cumin, black pepper, and cooled kale mixture. Stir until everything is well combined.
7. Using wet hands, form the mixture into 12 equal-sized balls and flatten each into 1-inch thick patties. Arrange them evenly on the prepared baking sheet. For a uniform shape, you can use a ring mold.
8. Lightly brush the tops of the patties with the remaining 1/2 tablespoon of olive oil. Bake for 20 minutes or until golden brown and crispy on the outside. Serve warm.

Nutritional Information

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