These Tuna & Broccoli Quinoa Patties with Lemon Caper Sauce are the perfect finger food for fast eating! You won’t even be able to tell that they are gluten-free and grain-free!
Do you ever get stuck in a dinner rut? Where you feel incredibly uninspired to prepare meals, so you end up fixing the same things over and over again?
That’s been me this past week, although fortunately it doesn’t happen often. Oddly enough, this recipe for Tuna & Broccoli Quinoa Patties with Lemon Caper Sauce was a direct by product of my dinner rut. I’d finally had it and wasn’t going to settle for fixing an old standby… again.
When I set out to create these quinoa patties my refrigerator was running on empty.
I wasn’t going to the store anytime soon, so I wanted to use what I had on hand. A green vegetable was logical (thank goodness for the last remaining broccoli head ALL the way in the back of the fridge), but I also wanted to include another protein, so I choose tuna.
I thought the results were wonderful, but my opinion was confirmed when the critics (a.k.a my children) taste tested them. They gobbled the patties up and kept asking for more. The girls even went as far as asking to have them for breakfast the following morning.
Score one for mom!!
On its own, quinoa is packed with healthy protein, fiber, and other minerals, but combined with tuna, broccoli, eggs, and almond meal, these Tuna & Broccoli Quinoa Patties are nutrient powerhouses.
Breakfast, lunch, dinner, snack… you decide when to eat them, but these little babies are versatile, portable, kid-friendly, and are TO DIE FOR dipped in Lemon Caper Sauce (again, just ask my girls about the sauce… they love it!).
All my love,
Other gluten-free patty recipes to enjoy:
Grain-Free Salmon Cakes with Old Bay Aioli from Tasty Yummies
Gluten-Free Teriyaki Salmon Cakes from Gluten-Free Palate
Slammin’ Alaska Salmon Burgers with Garlic Dill Aioli from Allergy Free Alaska
I like having a good amount of coconut oil in my frying pan, about a tablespoon, because it makes the outside of the patties nice and crunchy (but that’s just my preference, feel free to do what you like). If you are using left over cooked quinoa, 1/2 cup of uncooked quinoa equals about 1 3/4 cups of cooked quinoa.
For the Lemon Caper Sauce:
For the Tuna & Broccoli Quinoa Patties:
To make the Lemon Caper Sauce:
To make the Tuna & Broccoli Quinoa Patties:
I like having a good amount of coconut oil in my frying pan, about a tablespoon, because it makes the outside of the patties nice and crunchy (but that’s just my preference, feel free to do what you like).
If you are using left over cooked quinoa, 1/2 cup of uncooked quinoa equals about 1 3/4 cups of cooked quinoa.