Quinoa Breakfast Sausage

For people with sensitivities to soybeans, this vegetarian sausage may be a welcome breakfast treat! Leftover patties freeze well too and can be reheated whenever needed.

Makes 12-15 sausage patties.

Ingredients:

• 1 c quinoa
• 1 1/2 c water
• 2 large eggs
• 2 Tbsp vegetable oil (plus more for frying)
• 1/3 c instant potato buds
• 1 c quick oats
• 2 Tbsp gluten flour
• 1 Tbsp nutritional yeast
• 1 tsp ground fenugreek
• 1 tsp ground fennel seeds
• 1 tsp sumac (optional)
• 1 tsp onion powder
• 1 tsp gumbo ffilé (optional)
• 1/2 tsp ground sage
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/4 tsp sugar
• 1/2 tsp salt

Directions:

1. In a medium pot over medium heat, bring the quinoa and water to a boil. Reduce heat, cover, and cook 12 minutes, or until all the water is absorbed. Remove from heat, uncover, and cool 20 minutes or more.
2. In a large bowl, beat the egg. Add quinoa and remaining ingredients. Blend well with spoon until very thick. Use hands to mix further.
3. Shape into 12-15 (2-inch) patties with hands or mold.
4. Heat a griddle or heavy skillet on medium setting. Add oil and heat it for a minute. Fry patties about 4 minutes per side, or until well-browned and crisp.
5. Drain on paper towel. Serve hot.