Winter Squash & Quinoa Rissoles

Servings

makes 10 – ½ cup Rissoles

Rissoles are small croquettes or fritters that are amazingly versatile. As such you’ll find a ton of recipes with a variety of different ingredients online. This delicious vegetarian recipe from Sunday Morning Banana Pancakes utilizes tri-color quinoa, honey-roasted pecans, kale and acorn squash and includes a yummy maple aioli as the finishing touch.

Ingredients

4-5 cups acorn squash, seeded, peeled and cubed

2 tablespoons Extra Virgin Olive Oil, Organic

½ cup Tri-Color Quinoa, Organic

1 cup water

1/3 cup Honey-Roasted Pecans

2 cups loosely packed kale

1 teaspoon sea slat

1 teaspoon red pepper flakes

½ cup gluten-free flour

1 tablespoon Virgin Coconut Cooking Oil, Organic

4 tablespoons prepair vegan mayo

2 teaspoons Maple Syrup, Organic Grade A Amber Color

Directions

Preheat oven to 400 F.
Toss squash in olive oil and arrange in an even layer on a sheet pan.
Roast squash 10-15 minutes, until tender, and set aside.
Rinse quinoa under cold water, bring water to a boil and cook quinoa for 12-15 minutes or until water is absorbed.
Pulse pecans, kale, and red pepper flakes in food processor, add cooked squash and pulse a few times until squash begins to combine with kale and pecans. Add quinoa and salt, process for about 30 seconds until a mixture begins to form.
Add gluten-free flour and continue to mix until fully incorporated.
Allow mixture to slightly cool, enough to comfortably handle. If making in advance mixture can be refrigerated at this point until ready to use.
Form mixture into ¼ cup patties and set aside.
Place sauté pan on medium low heat. Lightly coat with coconut oil and sauté each side of the patties until golden brown, approximately 3 minutes.
Serve warm with maple aioli.

Maple Aioli: