Last updated April 10, 2019 by Lisa Richards, CNC

Quinoa and Rutabaga Patties

These Quinoa and Rutabaga Patties are high protein, low in carbs, and perfect for your Candida diet

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.

Another important ingredient is quinoa. This pseudo-grain is just as satisfying as any regular grain, but is completely gluten-free, a great source of protein, and won’t lift your blood sugar like other grains can. Mixing it with rutabaga makes for a satisfying, filling meal that will be sure to please!

4.2 from 20 votes
Quinoa and Rutabaga Patties
Quinoa and Rutabaga Patties
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 8 patties
Calories: 75 kcal
Author: Lisa Richards, CNC
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees F (205 degrees C).
  2. In a large bowl, add cooked quinoa, rutabaga, shallot, parsley, chives, garlic, eggs, turmeric, salt and pepper, stir to combine thoroughly.
  3. 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.
  4. Serve plain or with a garnish of plain yogurt and fresh, minced herbs.

My Ultimate Candida Diet program contains more than 100 tasty recipes for every meal and every stage of the Candida diet. They are gluten-free, sugar-free, and absolutely delicious! Dr Wood and I have also included lots of valuable advice on how to beat Candida, and which foods to eat and avoid.

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Comments

  1. Megan says:

    Would this recipe work with a flax egg or chia egg? I am unable to eat eggs. Thanks!

    1. Lisa Richards says:

      Yes, I think those would work too!

  2. Cathy says:

    Hi Lisa. You have Shallots, parsley and chives in this recipe yet they are NOT listed on the approved food list you have on the website. What to do…? Thanks.

    1. Lisa Richards says:

      Hi Cathy, my book contains much longer lists of foods to eat and avoid. The ones on the website are shorter lists and not meant to be totally comprehensive!

  3. Heather says:

    This recipe is absolutely delicious! Thank you! Though I wish you had more non-meat recipes, I love how informative and user-friendly your website is; thank you!!!

  4. Cassi O. says:

    Hello, I have been really enjoying your recipes! One question on this one, though: It says “one cup quinoa, cooked,” does that mean you take one cup of quinoa and cook it (making two cups of cooked quinoa), or one cup of already cooked quinoa? Thanks 🙂

    1. Lisa Richards says:

      Hi Cassi, it means 1 cup of cooked quinoa (i.e. already cooked)

  5. Lana says:

    I wasn’t sure if they would hold together and they did! Delicious!

  6. Linda says:

    Juat wondering if the rutabaga is cooked when grated or do I grated it raw and use?? sorry if it’s a stupid question.

    1. Lisa Richards says:

      Yes, its grated raw and then cooked in the patty.

  7. jill says:

    Hi great site you have . I’m wondering what could replace the yogurt? Thanks for any ideas

    1. Lisa Richards says:

      Kefir would be good too 🙂

  8. Melanie says:


    I threw in some finely chopped spinach and white onion. I didn’t have shallots or chives, so left those out. Really good little patties!

  9. Karoline says:


    I just made these – super delicious, thanks for the recipe! So light yet filling, my skin will be grateful for these 🙂

  10. MeganTX says:


    Hi Lisa, I just want to say how much I love this site and the suggestions and substitutions I get from each recipe. It helps me so much to know, if I don’t have something, or not enough, or am allergic to something, someone always seems to offer great substitutions! Many thanks to you all!

  11. Michaela says:

    Do these freeze well?

    1. Lisa Richards, CNC says:

      Yes, you can freeze them 🙂

  12. Louisa Morgan says:

    Looking forward to making this. Can they be frozen?
    Thank you

    1. Lisa Richards, CNC says:

      Yes, they can 🙂

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