Serve as a tasty appetizer
or a delicious dinner. Serves 2 as a dinner or 4 as an appetizer

Chimichurri Ingredients 

• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 2 cloves garlic
• 1 Tbsp apple cider vinegar
• 1 Tbsp fresh lemon juice
• 1/2 tsp sea salt
• pinch black pepper
• 1/4 cup extra virgin olive oil

Croquette Ingredients

• 3/4 cup dry quinoa
• 1/2 cup diced onion
• 1/4 cup extra virgin olive oil
• 1 1/2 cups diced shiitake
• 1 clove garlic, minced
• 2 tsp dried italian seasoning
• 2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 cup nutritional yeast
• 2 Tbsp garbanzo flour


Cook quinoa according to package directions. transfer into mixing bowl. Preheat oven to 400 degrees and line a baking sheet lined with parchment paper. Sautee onions and garlic in 1h cup olive oil in a saucepan over medium heat until translucent. Add shiitake mushrooms, italian seasoning, sea salt, and black pepper and sautee until mushrooms are tender. Add to cooked quinoa. Add nutritional yeast and garbanzo flour and stir until a 'dough' forms. Form into 1h cup patties and place on prepared baking sheet. bake 15 minutes, flip carefully, and bake an additional 10 minutes. Remove from oven and let set about 10 minutes. in a food processor, add all chimichurri ingredients, except oil. Pulse until all ingredients come together to a salsa. Transfer to a bowl and stir in olive oil. Plate croquettes, and top with chimichurri. Enjoy

"xoxo - Alex & Cara" #realgoodfood @seedtosprout