• Prep Time: 30 mins
  • Cooking Time: 40 mins
  • Serves: 6 servings

Quinoa, Carrots and Leek Patties

Category: Healthy Recipes, Salads, Served Hot, Desserts, Carrots, Vegetarian, Main Dish, Diabetic

 Ingredients List

  • 4 cup (400 g) quinoa
  • 3 leeks 2 carrots
  • 2 tablespoons olive oil
  • 3 eggs
  • 3 sprigs parsley
  • Salt,
  • pepper


Preparation Quinoa and Leek Patties:

1. Rinse quinoa under cold water. Bring a pot of salted water to a boil and pour the quinoa in. Cook it for 15 minutes. Drain and set aside.

2. Wash and finely chop the leeks. Peel and grate carrots. Wash, dry, thin and chop the parsley.

3. In a skillet, heat 1 tablespoon of cooking oil. Fry the leeks and carrots and stir for 15 minutes. Salt and pepper.

4. Mix quinoa, carrots and leeks, parsley and whole eggs.

5. Shape small round cakes.

6. Heat the remaining oil in a nonstick pan. Place the patties and cook 3 minutes on each side.

7. Drain on paper towels and place them in a dish.

8. Serve hot, warm or cold with a green salad.

Wine Suggestion:
Quinoa and leeks cakes: A Muscadet (Blanc, Loire Valley)


Quite a little known and not used very often, quinoa is a grain that comes from the Altiplano in the Andes, whose benefits are to praise! The major nutritional value is in its high protein, iron, magnesium and fiber amounts. As part of a low-calorie diet it is important to ensure a good source of protein to maintain lean mass (muscle). Therefore, this recipe is quite consistent for the quinoa did here through its Office of meat protein intake of high quality vegetable! Variation: There are different varieties of quinoa such as the hazelnut one, by its very original taste! To test right now!!

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