Quinoa patty in upper right corner

Quinoa Patties with Spicy Yogurt Sauce

Get all the benefits of whole grains without any gluten!  Antioxidant rich millet and “complete protein” quinoa make a dynamic duo in this tasty wholesome dish.

Spicy Yogurt Sauce:

-1 cup yogurt of choice

-1-2 tsp cayenne-1-2 tsp paprika

-1-2 tsp hot sauce of choice


-½ cup quinoa, rinsed and drained

-½ cup millet, rinsed and drained

-4 cups water + 4 Tbs

-2 Tbs ground flax seeds

-Salt and pepper, to taste

-1 tsp garlic powder

-1 tsp paprika

-¼ cup chickpea flour or any gluten-free flour + more if needed

-1 carrot, grated

-1 cup finely chopped kale

-¼ cup finely chopped onion

-1/3 cup quick oats

-¼ chopped parsley

-2 Tbs extra virgin olive oil


1.  In a small bowl, whisk Spicy Yogurt Sauce ingredients well.  Cover and let chill in refrigerator until ready to serve.

2.  In a large pot over medium heat, toast quinoa and millet for 2 minutes.

3.  Add 4 cups water to pot and bring to a boil.  Lower heat, cover and let simmer for 30-40 minutes.  Mixture should be on the drier side.  Remove from heat and let cool for 5 minutes.  Fluff with a fork and let cool completely.

4.  Whisk together 4 Tbs water with ground flax seed in a small bowl until a runny consistency is achieved.  Set aside.

5.  Combine cooked grains, seasonings, flour, and vegetables in a food processor.  Process until well combined.  Transfer to a large mixing bowl.

6.  Stir in oats and flax mixture.  Patty mixture should be sticky.  Form mixture into about a dozen 1” thick patties.  If mixture is too moist, add a few Tbs of flour.  If mixture is too dry, add a few Tbs of olive oil.  Prepare all patties before cooking.

7.  Coat a large non-stick skillet with olive oil over medium heat.  Cook patties in batches to prevent over-crowding.  Fry patties for 5-7 minutes on each side or until golden brown.

8.  Once patties are cool, top with a dollop of Spicy Yogurt Sauce and chopped parsley.  You can also keep cooked patties in the refrigerator for a few days.


Yields: 4-6 servings

Smoked Vegetarian Apple Sausage w/ Swiss Chard & Shiitake Mushrooms

(topped with Miso dressing)



- 3 Tbs vegetable oil

- 1 red onion, chopped

- Salt and pepper to taste

- 4 vegan sausage links, sliced

- 2 garlic cloves, minced

- 1 tsp minced ginger

- 5-6 Shiitake mushrooms, chopped

- 1 bunch rainbow Swiss chrad, chopped


Miso dressing:

- 3 Tbs miso paste

- 1/2 tsp agave

- 1 Tbs sesame oil

- 3/4 cup water



1. Whisk together all Miso dressing ingredients in a small bowl. Set aside.

2. Heat vegetable oil in a large skillet over medium-high heat.

3. Stir in onions. Season with salt and pepper and saute until onions soften - about 3-5 minutes.

4. Add in vegan sausage slices. Saute until brown and crispy - about 5-6 minutes.

5. Lower heat to medium and stir in garlic, ginger, and Shiitake mushrooms.  Cook for 1-2 minutes or until softened.

6. Add in Swiss chard and cook for 2-3 minutes or until slightly wilted.

7. Drizzle Miso dressing evenly over mixture. Cover and simmer for 15 minutes. Uncover and let cool.  Serve and enjoy!

Yields: 4-6 servings

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