4 Serves
101 Mins
Cook the quinoa in boiling water until tender, then drain and let it cool completely.
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Vitamin K
106 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
65 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
120 mg / 1,250 mgPotassium
326 mg / 4,700 mgSodium
456 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Grate the fresh beets using a box grater and squeeze out excess moisture using a kitchen towel.
In a large mixing bowl, combine the cooked quinoa, grated beets, breadcrumbs, and egg. Season the mixture with salt and black pepper.
Form the mixture into four equal-sized patties and chill them in the refrigerator to firm up.
Heat olive oil in a non-stick skillet over medium heat. Add the patties and cook until golden brown and heated through, flipping once.
5
g25
g2
g
