Kitchen Sink (vegan) Recipe
Crispy quinoa patty, veg ceviche, tomato, house black bean sriracha, avocado purée, baby greens
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Ingredients
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Crispy Quinoa Patty
Veg Ceviche
House Black Bean Sriracha
Avocado Purée
Baby Greens
Method
Crispy Quinoa Patty
- 1
Prepare Quinoa
Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until quinoa is fluffy and liquid is absorbed. Let it cool.
- 2
Mix Ingredients
In a large bowl, combine the cooked quinoa, mashed chickpeas, grated carrot, chopped green onion, minced garlic, ground flaxseed, bread crumbs, salt, and black pepper. Mix until well combined.
- 3
Form Patties
Form the mixture into patties, about 1/2 inch thick.
- 4
Veg Ceviche
- 5
House Black Bean Sriracha
- 6
Blend Ingredients
In a blender, combine cooked black beans, sriracha, lime juice, garlic powder, and salt. Blend until smooth and creamy. Adjust seasoning to taste.
Avocado Purée
- 7
Assembly
- 8
Assemble the Dish
On a plate, place a layer of baby greens, top with a crispy quinoa patty, add a generous spoonful of veg ceviche, drizzle the house black bean sriracha, and finish with a dollop of avocado purée.