Gluten-Free Crispy Quinoa Patties with Aji Amarillo Sauce
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Gluten-Free Crispy Quinoa Patties with Aji Amarillo Sauce
Gluten-Free Crispy Quinoa Patties with Aji Amarillo Sauce

Mega-flavorful quinoa patties take gluten-free eating to a whole new level served with a spicy South American-inspired dipping sauce.

Servings: 32 servings (1 serving = 2 patties with 2 oz sauce)
Aji Amarillo Sauce (Yield 9 cups)
INGREDIENT
WEIGHT
MEASURE
Aji Amarillo peppers, dry, whole
4 oz
12 each
Water, hot approx. 120°F
1 lb 8.00 oz
3 cups
Roasted yellow peppers, canned, drained, liquid reserved
1 lb 14.00 oz
4 1/2 cups
Slivered almonds, blanched, toasted
8.25 oz
1 1/2 cups
Garlic, fresh, chopped
1 oz
1/2 Tbsp
Red wine vinegar
2 oz
1/4 cup
Kosher salt
0.50 oz
3/4 Tbsp
Quinoa Patties (Yield 64)
INGREDIENT
WEIGHT
MEASURE
Quinoa, red and white, rinsed
2 lb 3.80 oz
6 cups
Water
6 lb
12 cups
Kosher salt
1 oz
1 1/2 Tbsp
Cassava flour or tapioca starch
5 oz
1 cup
Eggs, large
1 lb
8 each
Tahini
4.25 oz
1/2 cup
Red wine vinegar
2 oz
1/4 cup
Chopped spinach, frozen, thawed, squeezed dry
7 oz
1 cup
Lemon zest, packed
0.50 oz
1/2 Tbsp
Cilantro, fresh, chopped, packed
1.70 oz
1/2 cup
Garlic, fresh, minced
1 oz
1/2 Tbsp
Shallots, minced
4.75 oz
1/2 cup
Sweet potatoes, fresh, grated, packed
14 oz
2 cups
Sundried tomatoes, finely chopped, packed
7 oz
1 cup
Pine nuts, finely chopped
4.75 oz
1 cup
Feta cheese, crumbled
8 oz
1 cup
Aji Amarillo Sauce
  1. Pass aji chilies over an open flame of a burner using a pair of tongs (you want the skin to toast and blister slightly, it only takes a few seconds); place in a metal bowl.
  2. Pour hot water over chilies and cover with plastic wrap. Let rest 30 minutes.
  3. Strain off chilies and reserve liquid; remove the stem and seeds, if desired.
  4. Place almonds in bowl of food processor with the remaining ingredients; puree until very smooth.
  5. Add small quantities of the chili liquid to thin the sauce to your preferred consistency (if you want it even thinner, blend in the reserved liquid from the roasted yellow peppers).
  6. Pass sauce through a fine mesh strainer, cover and refrigerate.
  7. Sauce may be warm or a garnish sauce drizzled over the quinoa patties.
Quinoa Patties
  1. Combine water and salt in a medium saucepan and bring to a boil.
  2. Stir in quinoa, reduce heat to a simmer and cover the pan with a tight fitting lid. Cook as directed on package, 10-15 minutes depending on batch size and level of heat).
  3. When the water is evaporated and the tails on the quinoa start to appear, remove pan from heat and stir in the cassava flour with a rubber spatula.
  4. Work quickly to coat the grains; the grains should start to bind together.
  5. Whisk egg, tahini and red wine vinegar together in large mixing bowl.
  6. Add chopped spinach, lemon zest, cilantro, garlic and shallots and stir to break up the spinach and evenly distribute in the sauce.
  7. Add remaining ingredients to bowl; stir together until mixture is firm enough to shape into cakes (for larger batches, place ingredients in a mixer bowl with paddle attachment and mix on low speed until the ingredients start to pull together).
  8. Portion mixture using a #16 scoop into 2 oz patties.
  9. Place on sheet pans lined with parchment paper and press to flatten (or use pan spray on the bottom of a 1 cup measuring cup and press down until patty is the same diameter as the cup).
  10. Quinoa patties can be frozen ahead or refrigerated and held for up to 24 hours.
  11. Cook quinoa patties for 3-5 minutes per side on a 375°F pre-heated griddle treated with pan spray (or bake in convection oven at 400°F for 5-7 minutes or 8-11 from frozen) until grains look evenly toasted and golden brown.

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
View Recipe Instructions

Nutrition Information

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Serving Size:
2 patties with 2 oz sauce
Calories
330
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
760mg
32%
Total Carbohydrate
39g
13%
Dietary Fiber
6g
24%
Sugars
9g
Protein
12g
Vitamin A
70%
70%
Vitamin C
40%
40%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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