Quinoa patties full of vegetable protein with a creamy but light pea soup.

For  4 people (321 kcal)


  • 500g frozen peas
  • 2 shallots
  • 1 tsp olive oil
  • 1 tbsp vegetable stock
  • 1 l water
  • 1 bunch of flat-leaf parsley
  • pepper
  • 400g cooked quinoa
  • 2 eggs
  • 2 tablespoons wholemeal rice flour
  • 2 tbsp grated parmesan cheese
  • 6 dried tomatoes
  • garlic, salt, oregano, paprika

Preparation: peel the shallots, cook the quinoa for 15 minutes. Fry the shallots in the oil, add the stock in the water and the peas. Bring to the boil, then reduce the heat to medium and cook for 10 minutes. Mix with parsley and pepper. Set aside in 4 containers.

Leave the cooked quinoa to cool (the half-moons should be visible and the quinoa should be tender). Coarsely chop the tomatoes in a food processor. Mix the quinoa with the other ingredients, season and leave to stand for 30 minutes. Form patties and cook in a pan, just wiped with a little peanut oil. They should be golden brown on both sides. Place 3-4 small patties in the container for each customer, sprinkle the soup with parsley.

pea soup