Garlicky Red Quinoa Patties with Mango Black Bean Salsa
Prep time: 
Cook time: 
Total time: 
Yield: 3 lunch-sized or 6 appetizer-sized portions
Garlicky Red Quinoa Patties:
  • 2 cups (250 g) cooked red quinoa (I used Bob’s Red Mill)
  • 2 large eggs, lightly beaten
  • 1 large clove garlic, grated on a microplane or crushed using a mortar and pestle
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Oil, for shallow frying
Mango Black Bean Salsa:
  • 1 (16 oz) can no-salt-added black beans, rinsed and drained
  • 1 medium red onion, finely chopped
  • 1 mango, peeled and diced
  • 4 tablespoons chopped fresh parsley
  • 2 tablespoons mango vinegar
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon sea salt, plus more to taste
  1. For the patties, mix together all ingredients with a fork in a large bowl, smashing the quinoa a bit against the side of the bowl.
  2. Add enough oil to generously coat the bottom of a large skillet, and heat over medium-high. Once hot, add the quinoa batter in 2-tablespoon-sized portions, slightly flattening each (be careful not to over-crowd the pan). Cook the patties until golden on each side, about 3 to 4 minutes per side. Transfer the cooked patties to a paper towel-lined plate to drain the excess oil and finish cooking the rest of the quinoa batter the same way. (You should end up with about 12 to 14 patties.)
  3. For the salsa, stir together all ingredients in a large bowl. Taste and add additional salt as desired.
  4. Serve the patties warm or at room temperature topped with the salsa.
Recipe by An Edible Mosaic™ at