Servings: 4

Weight Watcher Smart Points: 8

Preparation Time: 20 Minutes

Cooking Time: 48 Minutes

Ready In: 68 Minutes


  • 1 carrot, peeled and shredded
  • 1 tablespoon Organic Chia Seeds mixed with ½ cup water
  • 1/8 – ¼ teaspoon crushed red pepper
  • 2 tablespoons fresh parsley
  • 2 cloves garlic, minced
  • ¼ teaspoon fresh ground black pepper
  • 1 onion, diced
  • ½ teaspoon Pure Himalayan Salt
  • 1 cup quinoa, rinsed
  • ½ red pepper, diced
  • ½ cup Raw Sunflower Seeds
  • Vegetable bouillon cube
  • 1 ¼ cups water


  1. Combine chia seeds with water and stir well
  2. Set aside.Heat a skillet to medium, and spray with olive oil
  3. Add quinoa and toast for about four minutes, stirring and shaking frequently.In a saucepan, heat olive oil spray to medium high
  4. Add onion and cook for eight minutes
  5. Add garlic and cook one minute longer
  6. Add quinoa, bouillon cube and water
  7. Bring to a simmer
  8. Reduce heat to low and cover
  9. Cook for 30 to 35 minutes
  10. Remove from heat and allow to sit covered for five minutes
  11. Allow to cool slightly before proceeding.In a large bowl combine carrot, bell pepper, sunflower seeds, parsley, crushed red pepper, salt and pepper
  12. Add quinoa mixture and chia seed mixture and stir to combine.Using a 1/4 cup measure, measure out patties
  13. Place on a parchment lined dish and refrigerate for 20 minutes.Spray a large pan with olive oil and heat to medium low
  14. (Or, use a griddle or griddler) Cook for about 8 minutes per side, or until brown.

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