Yam Quinoa Patties with Rhubarb Mango Salsa

This is a multi-step meal but I was pleased with the results. I cooked the yam on the bbq while I was making lunch, I have cooked rice in the freezer, and quinoa is pretty easy to prepare so while it's lots of steps, it's not a difficult meal to make.

Yam Quinoa Patties

4 smallish yams or 2 medium yams
1 cup uncooked quinoa
1 1/4 cups water
1 cup cooked brown/wild rice
1/2 cup green onions, sliced thin
1/2 cup dried cranberries
1 tbsp soy sauce
1 tbsp fresh herb of choice (I used thyme), chopped
1/2 tsp salt
1 tsp black pepper

Bake/boil/steam/bbq the yams as you so wish so that they can be mushed with a fork.

Add the cup of quinoa to the 1 1/4 cups boiling water in a small saucepan with a lid. Cover the saucepan, turn the heat down to medium-low, and leave it for 12 minutes. Remove from the heat and leave for another 5 minutes. Fluff with a fork.

Preheat oven to 350 degrees. Mix all the ingredients together in a large bowl. Use your hands to really get everything well mixed together. Make 8 patties and place on a greased baking sheet (or use a silpat mat). Bake for about 20 minutes until they are steaming hot. The edges will start to brown a little.

These can be eaten hot or cold.

Rhubarb Mango Salsa

2 stalks rhubarb, chopped into small cubes
1 mango peeled and cubed
1 red pepper, chopped into small cubes
3 green onions, sliced thin
2 tbsp olive oil
1 tbsp seasoned rice wine vinegar
 2 tsp minced ginger
1 tbsp lemon juice or the juice of 1 lemon
1/2 tsp salt

Mix all the ingredients in a bowl. Let the salsa sit while you are cooking the patties and then serve on top of the patties.

Happy Meatless Monday!