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1
Preheat oven to 200u00b0C/390u00b0F.
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2
Place the well rinsed quinoa in a small saucepan with 1 1/3 cups of water, bring to the boil and simmer, covered, for 5 minutes. Pour into a sieve to drain out the excess water. Reserve the water just in case it is needed later.
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3
Place the almonds into a food processor and chop well. Place in another bowl and set aside.
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4
Break the cauliflower into chunks and place in a food processor, pulse until well chopped.
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5
Add all the remaining ingredients, including the almonds, to the processor and combine well. Add a little of the reserved water if needed until you are able to form little patties.
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6
Form patties about 3 inches in diameter and 1/2 inch thick.
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7
Place the patties on a lightly oiled cookie tray. (Use a double layer cookie tray so that the patties brown gently). Bake for 22 - 28 minutes. Turn the patties twice so that they brown nicely on both sides.
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8
Place all the ingredients into a blender and blend until smooth and creamy. Add rice or nut milk until you reach the desired consistency.
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9
Fill the little stacks of quinoa patties with thinly sliced veggies of your choice and liberally pour over the herb dressing. Serve the quinoa patties with a big green salad.
