What you'll be getting:

Quinoa Patties over Seasonal Salad

Per Serving

50 g  greens

120 g veggie mix (carrots, peppers, cucumbers) 

125 g pattie mixture (lentils, black beans, quinoa, kale, nutritional yeast, salt, pepper, rice vinegar)

1/4 c salad dressing (tahini, chickpeas, lemon juice, rice vinegar, avocado oil, water, salt and pepper)  

Equipment needed: non-stick saute pan, mixing bowl

Start heating up a non-stick pan on a medium heat. I cooked on 6. If you have a pan that is prone to sticking you might need a little oil. There is a little oil in the patties so you may not need any extra. Start forming the patties. I have placed a pair of gloves in the side pocket of the bag if you don't want to get your hands dirty. Scoop out a large tablespoon full of the pattie mixture and form it into a disc, place directly into the pan. 

Cook on medium heat for 3 minutes and then flip. Cook for an additional 3 minutes. 

While your patties are cooking you can get the salad ready. Place the veggies in a mixing bowl. 

Top with the dressing. The dressing may seem thick, but it will thin out from the juices of the veggies as they mix together. 

Mix until the veggies are thoroughly coated. 

Add the lettuce and mix together. 

Plate up the salads. 

After the patties have cooked for 3 minutes on each side they are ready to place on top of the salad. This meal is packed with protein and has very little fat, and only takes 6 minutes. . Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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