Black Bean Sweet Potato & Quinoa Vege Patties

Just came across this old post that I never actually put up!  So here's a tasty vege pattie recipe for your Spring/Summer enjoyment :)

When I was making these just the other night, I thought to myself "I should tke some photos!"  But did I? Alas no... so next time ;)  You'll just have to trust me for now!!

1 1/2 cups dried Black Beans
1 1/2 cups tricoloured Quinoa
1 medium Sweet Potato, peeled and chopped.
1/3 cup (approximate) of Rosé
1 large brown or red Onion, finely chopped.
3-4 cloves of Garlic, crushed.
1/2 tsp Tumeric
1/2 tsp Sweet Paprika
Handfull (or more!) of Rocket leaves, finely minced.
Black pepper to preference.
Rolled Oats

THE DAY BEFORE:
Soak beans in 3 cups of cold filtered water at room temperature for 12-24hours.

AT TIME OF PREPARATION:
Drain and rinse soaked black beans.
Cook beans in fresh filtered water (enough to cover the beans by at least 2cm) on the stove top for 1-2 hrs.
Drain and rinse again.
Leave standing in fresh water if necessary while other ingredients are prepared.

Cook 1/2 cups of tricolour quinoa in 3 cups of water.
Utilise a steamer over the quinoa to steam the sweet potato until soft.

In a fry pan place Rosé, onion, garlic, tumeric, paprika and black pepper.
Cook until onion begins to clear, then add rocket, finely chopped, and cook until well wilted.

Take 3/4 of the beans, 1/2 of the sweet potato, and 1/2 of the onion mix and place into a blender or food processor. Blend until relatively well combined but not totally liquefied.

Tip the quinoa into a mixing bowl.  Add everything else and mix through.
Make balls of mixture and roll them in rolled oats, then squash onto cooking surface.
I cook my patties in a sandwich press.  This means I don't need to add any oil to the cooking process, and cooking is fast and even.  A non stick fry pan would do the trick too.

Serve with a side of salad or veges, or make up burgers :)  Enjoy!!

Mammabake Quinoa and Roast Veg Salad

This is a Mamma bake, big batch style recipe.  It makes enough to feed 5 families for a meal!  Obviously this isn't a regular everyday thing to do, so you'll need to scale down as appropriate... but then it's always nice to have enough left over for lunches or as a side to another meal... :)

You do need to begin this recipe well in advance, in order to have time to cook and cool the quinoa before putting it all together.  The roast veg can still be warm if you are going to eat it straight away, but don't mix it through the greens hot if you're going to set aside until later or overnight!!

INGREDIENTS:
2 cups white Quinoa
1 cup red Quinoa
6 cups liquid Vegetable Stock
1 whole medium/large Butternut Pumpkin
1 large Sweet Potato
Olive Oil
Salt
Lots of mixed greens
Big bunch of Fresh Basil
4 largeish Lebanese Cucumbers
2 small Fennel Bulbs
1 cup of dried Chickpeas, soaked overnight and pre-cooked (or two tins strained and rinsed)
670g Jar of Sundried Tomato Halves
4 large avocados.

METHOD:
Cook Quinoa in the Vege Stock in a rice cooker or on the stove.
If cooking on the stove, place the Quinoa and stock into a large saucepan together with the lid on.
Bring to the boil and then reduce heat to a simmer and cook until liquid has been absorbed, 10-15 minutes.

Preheat oven to 200-220°C
Cut the Pumpkin and Sweet Potato into large bite sized chunks, and place into a large bowl.
Add Olive Oil and Salt and toss through.
Transfer to baking trays and spread evenly, roast for about an hour, turning the pieces over and around after about half an hour.
Keep a close eye on the roasting process, as individual ovens vary widely and cooking time will also be affected by the size of the pieces you have cut.

Once the Quinoa has completely cooled, you can begin assembly.
Roughly chop any large greens (kale, spinach, silverbeet, chard, broccoli leaves, lettuce) that you would like to use. Baby spinach can be left whole. The quantity and variety of greens can be varied greatly, but try to include a decent amount. They are SOOO good for you!!
Place the greens into the bottom of a large salad/serving/mixing bowl.

Place the cooled quinoa into a second large mixing bowl.
Chop the cucumbers, fennel and avocado into smalish pieces and add to the quinoa, along with the chickpeas.
Remove the sundried tomato halves from the oil (without discarding the oil), slice into smaller pieces and add them to the quinoa also.
Add cooled(ish) roasted veges and fresh basil.
Drizzle with a sundried tomato oil and balsamic vinegar, and toss to combine all ingredients and dressings well.

Add quinoa salad mix to the greens.  For presentation you might like to leave the quinoa mix sitting on top of / inside of the nest of greens, or you may like to toss the whole lot through!!

Enjoy immediately or within the next 24(ish) hours.