Quinoa and Seaweed Croquettes with Summer Salsa

Daniel Bravo Garibi
Quinoa and Seaweed Croquettes with Summer Salsa on black plate with salad
Serves 4
Print recipe
  • Prep time 20 mins
  • Cook time 20 mins
  • Ready time 40 mins

Get a taste of the sea with these delicious croquettes from Greenpeace Chef Daniel Garibi!

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For the croquettes

  • 200 g cooked quinoa
  • 60 g kelp, soaked overnight and finely chopped
  • 15 g nori seaweed
  • 4 tablespoons chopped chives
  • 8 tablespoons oats
  • salt
  • olive oil

For the fresh summer salsa

  • 2 finely chopped tomatoes (or about 12 cherry tomatoes)
  • ¼ piece chopped red onion
  • 2 tablespoons chopped chives
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil (or sesame seed oil)
  • 1 tablespoons chopped ginger
  • salt
  • 120 g fresh seasonal salad


To make the croquettes

Mix the quinoa, oats, seaweed, chopped chives and a pinch of salt in a large bowl.

Make round flat medium size croquettes.

In a hot pan, add the oil and cook the croquettes for about 5 minutes on each side or until golden brown and crispy.

To make the fresh summer salsa

Mix all the ingredients and season.

To serve

Place the salsa at the bottom and on top the croquettes with the fresh salad on the side.


Additional notes

Recipe courtesy of Chef Daniel Bravo Garibi and Greenpeace, taken from Recipes for a Healthy World, a Greenpeace cookbook.

Daniel Bravo has been part of the Greenpeace fleet for over 14 years. He is an environmentalist, committed father and is very passionate about food and life. Besides being responsible for the culinary celebrations on board, Daniel engages locally with movements of independent food sovereignty and is always supporting sustainable farming. His mission is to show the world that by changing our food habits, our purchasing and our nutrition, we can bring pride to local farmers and create a healthier, more equal society.

Facebook: Chef Daniel Bravo Garibi
Twitter: @DBGaribi

Check out a video of this dish being prepared.