Quinoa and Butternut Squash Patties (Vegan, Gluten Free)

 I love rice. I know, that has nothing to do with anything- but it’s true. I am however allergic to rice. Not all of my family is, but making separate meals is not something I really love to do. Quinoa has become one of my families staples. Between that and the squash, these are not only delicious, but healthy too!

 Quinoa is actually a seed and is known as a superfood. It’s packed with nutrition, protein, fiber and is lower on the glycemic index then rice and other grains. Also gluten free. It has become a staple in my house.

 Butternut squash is full of vitamins, potassium and fiber. It’s also delicious. We eat it mashed like potatoes all the time, so I typically have some already on hand in the fridge to use up. You can sub this for sweet potatoes or other winter squashes if you’d like.

 Ingredients 

• 1 cup cooked quinoa (1/2 cup dry quinoa + 1 cup water)
• 1 cup mashed Butternut squash
• 1/2 a medium onion
• 1 Tablespoon Oil
• 1 teaspoon sea salt
• 1 teaspoon Thyme 
• Handful baby spinach (optional, but pretty and extra nutritious)

Directions

1. Boil 1 cup water in a sauce pan, add quinoa, cover and let simmer on low heat for about 20 minutes
2. Steam or bake your squash, mash and measure out 1 cup
3. Chop and sauté your onion and oil till translucent  
4. Mix all components with the salt and Thyme
5. Using an ice cream scoop or measuring cup, scoop and shape the patties  you can put them in the fridge and fry them up fresh when ready, or you can go ahead and fry them now and eat, or reheat later  
6. To cook, spray a pan heavily with cooking spray (or cover bottom of pan with oil) and fry to desired crispness, flip and repeat. 

These also can be frozen and reheated when in a pinch or when feeling lazy.