You might not think that quinoa and rutabaga is the most obvious combination, but I’m here to tell you that these quinoa/rutabaga patties are absolutely delicious! Serve them with a plain yogurt garnish or dip, and you will definitely be coming back for more. They’re a great choice for an easy midweek dinner, and they’re really filling and satisfying.
As you know, rutabaga actually has some fairly powerful antifungal properties all by itself, and this recipe also includes other antifungals like turmeric, garlic, and coconut oil. If you make the effort to include lots of antifungal foods in your diet, your recovery from Candida overgrowth can be much faster.
- 1 cup quinoa, cooked (1/3 cup dry)
- 1 cup rutabaga, grated
- 1/4 cup shallot, finely diced
- 1 clove garlic, minced
- 1/4 cup fresh chives, finely minced
- 1/4 cup fresh parsley, finely minced
- 2 eggs, lightly beaten
- 1/2 tsp. turmeric
- 1/2 tsp. salt
- 1/4 tsp. pepper, freshly ground
- 2 Tbsp. olive or coconut oil
- Plain yogurt and fresh, minced parsley or chives for a garnish
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, add cooked quinoa, rutabaga, shallot, parsley, chives, garlic, eggs, turmeric, salt and pepper, stir to combine thoroughly.
- Brush a rimmed baking sheet with oil, such as olive or coconut. Using a 1/4 measuring cup, scoop mounds of patty mixture onto baking sheet and flatten patties with the back of a fork to a thickness of 1 inch. Bake patties for 10 minutes, flip gently to other side, bake for another 10 minutes.
- Serve plain or with a garnish of plain yogurt and fresh, minced herbs.
Looking for more gluten-free, sugar-free recipes? My Ultimate Candida Diet program contains more than 50 delicious recipes, plus lots of valuable advice on which foods to eat and avoid. Find out more here.