Name: Recipe for Crispy Beet and Carrot Hash
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 6 (4½ oz) servings
Cuisine: Appetizers and Sides
Ingredients: 2 olive oil, divided; 3/4 quinoa flakes; 1 carrots, grated; 3/4 beets, grated; 1 fresh garlic, minced; 1 fresh thyme, chopped; 1/2 kosher salt; 1/2 black pepper; 2 curry powder; 2 chia seeds, ground; 6 water; 1/4 quinoa flour

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 6 (4½ oz) servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Recipe Ingredients

2 tablespoons olive oil, divided
3/4 cup quinoa flakes
1 cup carrots, grated
3/4 cup beets, grated
1 tablespoon fresh garlic, minced
1 teaspoon fresh thyme, chopped
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons curry powder
2 tablespoons chia seeds, ground
6 tablespoons water
1/4 cup quinoa flour

Preheat oven to 350°F.
In a medium skillet at medium-high heat, add ½ tablespoon of the olive oil and pour in the quinoa flakes. Toss them to toast until golden brown.
In a medium- or large-size mixing bowl, combine the carrots, beets, garlic, thyme, salt, pepper, curry powder, and the toasted quinoa flakes. Mix well.
In a small bowl, combine the 2 tablespoons ground chia seed with 6 tablespoons water and wait a few minutes until it becomes gelatinous.
Fold chia mixture and carrot flakes into the carrot and beet mixture, coating well.
In a skillet, add the remaining 1½ tablespoons oil and sear the patties on both sides.
Place on a sheet pan with parchment paper and bake at 350°F for 12–15 minutes.