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Cheesy Broccoli Quinoa Patties with Tangy Cucumber Salad.

  • 2 crowns
  • ½ (8 oz) block
    cheddar cheese
  • 16 fl oz
    chicken or vegetable broth
  • 4
  • 2
    English cucumbers
  • 1 cup
  • 1 medium
    red onion
    black pepper
    extra virgin olive oil
    panko bread crumbs
    red wine vinegar
  • 1
    In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and spread onto a baking sheet in a thin layer to cool.
    1 cup quinoa
    16 fl oz (2 cups) chicken or vegetable broth
  • 2
    Meanwhile, wash and dry the fresh produce.
    2 crowns broccoli
    2 English cucumbers
  • 3
    Preheat a large skillet over medium heat.
  • 4
    Peel and small dice the onion; set half aside in a large bowl for the salad.
    1 medium red onion
  • 5
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 6
    Add the other half of the onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes.
  • 7
    Finely mince the broccoli (you should have about 4 cups). Add to the skillet along with the onion and cook another 3-4 minutes, stirring frequently. Remove from heat and set aside.
  • 8
    Grate the cheddar.
    ½ (8 oz) block cheddar cheese
  • 9
    In a large bowl, combine the cooked quinoa, onion, broccoli, cheese, panko, and eggs.
    1 cup panko bread crumbs
    4 eggs
  • 10
    Form the quinoa vegetable mixture into patties using a ¼-cup measure, firmly pressing the mixture together between your hands.
  • 11
    Wipe out the skillet with a paper towel and heat over medium-high heat.
  • 12
    Once the skillet is hot, add oil and swirl to coat the bottom. Place the patties in the skillet and cook for 5-6 minutes; flip and cook another 2-3 minutes, until golden brown on both sides. Work in batches if necessary.
    3 tbsp extra virgin olive oil
  • 13
    Trim the ends of the cucumber; then thinly slice.
  • 14
    Add cucumber, oil, vinegar, salt, and pepper to the bowl with the onion. Stir to combine.
    2 tbsp extra virgin olive oil
    2 tbsp red wine vinegar
    ½ tsp salt
    ¼ tsp black pepper
  • 15
    To serve, divide the quinoa patties and cucumber salad between plates. Enjoy!