Quinoa Patty with Sautéed Asparagus

Vegan, healthy and crispy vegetable-quinoa patty with sautéed asparagus and a lemon butter sauce, is a perfect date night dinner. Easy steps to make a wholesome meal.

Hello HTS Community

After a very long break, here I am with my latest recipe which is a perfect recipe for a dinner date. The recipe and list of ingredients might look long, but are simple ingredients available in everyday pantry. I’ve divided the recipe in three sections, the making of quinoa patty, sautéing asparagus and making of a quick lemon butter sauce. The last part is the assembly of the plate with all our prepared items and little salad on the side with kale, tomatoes and fresh microgreens.

Talking about the quinoa patty, I’ve used carrots, zucchini, mashed potatoes and cooked quinoa to make them. Quinoa is a grain that is gluten free and highly nutritious, packed with protein, folate, fibre and antioxidants. Since quinoa cooks quickly and has a fluffy texture, it is often used to replace rice and increase nutritional content of a dish.

Some of the other date night specials that you can make to impress the other party are Chocolate Nut Butter Cake, Tabbouleh, Spicy Carrot Curry with Creamy Spinach and maybe a Cheesecake as well.

To complete the plate, I’ve sautéed fresh asparagus and created a quick lemon butter sauce to tie the whole dish together and bring light tanginess to the dish. The sauce incorporates butter, but for a vegan version you can make a vinaigrette with lemon juice and olive oil.

Ingredients you will need:

• Quinoa Patty
  • Quinoa- 1/2 cup (uncooked)
  • Water- 3/4 cup (for cooking quinoa)
  • Zucchini- 1, grated
  • Carrot- 1, grated
  • Potato- 1, boiled and mashed
  • Lemon zest- 1/2 teaspoon
  • Salt and black pepper- to taste
  • Breadcrumbs- 1 cup
  • Oil- to cook patties
• Sautéed Asparagus
  • Asparagus- 1 bunch or 12-15 pieces
  • Oil- 1 teaspoon
  • Salt and black pepper- to taste
  • Water- 2 tablespoons
• Lemon Butter Sauce
  • Lemon juice- 2 tablespoon
  • Butter- 2 tablespoon, cold
  • Salt- to taste
  • Parsley- 1 teaspoon, chopped
• Other items for salad (optional)
  • Fresh kale
  • Tomato
  • Microgreens

Steps to make Quinoa patty with Sautéed Asparagus and Lemon Butter sauce:

Step 1: Quinoa Patty

• Start with rinsing the quinoa with water and then adding 3/4 cup water with salt to cook it. Cover the pot and cook quinoa for 15 minutes on medium flame. Turn off the heat after that and use a fork to fluff it. Keep aside and let it cool down.

• In a bowl grate carrot and keep aside. In another bowl grate zucchini, remove excess water by pressing it between your palms and add it with grated carrot.

• To this bowl now add mashed potato for binding, lemon zest, cooked and cooled 1 cup of quinoa, salt and pepper. Mix everything with your hands and shape it into a patty. If the mixture lacks binding and feels wet, add a table spoon of breadcrumbs.

• Once all patties are shaped, roll them in a plate of breadcrumbs to cover all sides.

• Heat a pan or iron skillet and pour oil. Place each patty and let them cook for at-least 3 minutes on medium heat before turning them. Let the other side also cook and then turn off the heat and leave them in the skillet to crisp up.

Step 2: Sautéing Asparagus

• While the patties are cooking, let’s sauté the asparagus. Heat a pan and lay asparagus on the hot surface. Pour oil and let them char a little before adding salt and black pepper.

• Pour water and cover with a lid to cook asparagus for 3 minutes and then remove the lid and take out the asparagus. Do not throw the leftover water in the pan.

Step 3: Lemon Butter Sauce

• In the same pan, add lemon juice and let it reduce for 2 minutes at low heat. To this, gradually incorporate butter while whisking to prevent separation. Once all the butter is incorporated, turn off the heat and add salt and parsley.

Step 4: Assembly

• To assemble the plate, put 2 quinoa patties on one side with sautéed asparagus. Keep the salad at one end dress the plate with lemon butter sauce and garnish with microgreens.