Quinoa 1 CUP
2 cup vegetable stock
Swiss Chard 2 CUPS
¾ cup Bread crumbs
2 each Egg Large
20 g Onion 1/2 onion
4 each Garlic #2 Clove
1½ tsp Salt
3 Tbs Olive oil
1 each Red Pepper
¼ cup Sunflower seeds
½ cup Basil Fresh
! ¼ cup Olive oil (Not Inc)
2 tsp Paprika
pepper flakes 1/2 tsp
Mint, Fresh
1 cup Spinach
Overview
Preheat your oven to 400. Brush a baking sheet lightly with oil and place your bell pepper on the sides. Pop
in oven. Roast for 20 minutes, turning three times while cooking to chare and blacken the skin.
In a bowl add cooked quinoa, swiss chard, 2 eggs, diced onion, garlic, salt, and olive oil. Mix
well. Line a tray or large plate with parchment or wax paper and form your patties. Place patties in freezer
for 15-20 minutes to help set them.
Your peppers should be done once you've completed making your patties. Place in a bowl and cover with
cling wrap. Leave for 5 minutes. Peel your pepper and remove stem and seeds. Add to a blender along
with your sunflower seed mixture, basil, and 1/4 cup of olive oil. Season with salt and pepper.
Heat a frying pan up with some oil and fry your patties for about 5 minutes on each side so they're golden
brown.
Serve with a topping of lightly fried spinach and mint and your romesco sauce.
