Quinoa & Veggie Hash Browns

1.Cook quinoa according to package instructions, then let it cool completely.

2.Grate the carrot and zucchini. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to prevent soggy hash browns.

3.In a large mixing bowl, combine the cooked quinoa, grated carrot, squeezed zucchini, chopped bell peppers, onion, and minced garlic.

4.Add the beaten eggs, gluten-free flour, salt, black pepper, and smoked paprika to the bowl. Mix thoroughly until all ingredients are well incorporated and the mixture holds together when pressed.

5.Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

6.Scoop about 1/4 cup of the mixture and shape it into a patty about 3 inches in diameter and 1/2 inch thick. Place the patty in the hot skillet. Repeat with remaining mixture, cooking in batches if necessary without overcrowding the pan.

7.Cook each hash brown for 4-5 minutes on each side, or until golden brown and crispy. Adjust heat as needed to avoid burning while ensuring thorough cooking.

8.Transfer cooked hash browns to a paper towel-lined plate to absorb excess oil.

9.Serve warm, garnished with fresh parsley if desired. These hash browns pair well with a side of avocado or a fresh green salad for a wholesome meal.