90 g quinoa (½ cup)
250 ml boiling water (1 cup)
1 garlic clove, crushed
6 Kalamata olives, pitted, finely chopped
100 g low-fat ricotta
1 x 60 g egg, lightly whisked
1 lemon, zested
2 tbsp finely chopped mint
2 tsp extra virgin olive oil
25 g (1 cup) salad leaves to serve
Roasted capsicum salsa
100 g capsicum cut into strips and roasted (½ cup)
1 Tbsp parsley, finely chopped
1 lemon squeezed
- Rinse the quinoa in a fine sieve. Put the quinoa, water and garlic in a small saucepan. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and cook, covered, 12-15 minutes or until the liquid is absorbed. Remove from heat and aside, covered, for 5 minutes. Transfer to a large bowl. Set aside for 10 minutes.
- Add the olives, ricotta, egg, lemon zest and mint to the quinoa. Mix until well combined. Divide the mixture into 6 even patties. Place on a plate, cover and chill for 20 minutes.
- Meanwhile, to make the salsa, combine all the ingredients in a small bowl.
- Heat the oil in a large non-stick frying pan over medium heat. Add the patties and cook for 3 minutes each side, or until golden brown on both sides. Serve with the salsa and the salad leaves.