A plant-based recipe for baked quinoa and broccoli patties with lemon dip, with ingredients and step-by-step instructions.
Baked quinoa and broccoli patties with lemon dip
Estimated time: 45 minutes, using cooked and cooled quinoa · Yield: About 12 patties
Allergens: Soy in the dip. Check package labels and cross-contact risks.
Ingredients
- 2 cups cooked, cooled quinoa
- 300 g broccoli florets
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- ½ cup chickpea flour
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp cumin
- ½ tsp salt and black pepper
- Dip: ½ cup plain unsweetened soy yogurt, 1 tsp lemon juice, 1 tsp chopped dill
Method
- Heat the oven to 200°C and line a tray with baking paper.
- Steam broccoli for 4–5 minutes until slightly tender; cool and chop finely. Squeeze out excess water.
- Mix quinoa, broccoli, onion, garlic, chickpea flour, oil, lemon and seasonings.
- Rest for 5 minutes. Add 1–2 tbsp water if crumbly, or another tbsp chickpea flour if too wet.
- Shape about 12 flat patties and bake for 20–25 minutes, turning carefully halfway.
- Mix the dip ingredients and serve alongside.
Cooking tip
Preparation time assumes the quinoa is already cooked and cooled.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is an AI-generated illustration, not a photograph of a kitchen-tested dish.
