QUINOA PATTIES

topped with Yogurt Dip and Mustard Aioli

Finally a new vegetarian recipe that didn’t turn out horribly.  (I made a broccoli cheddar quiche and a bean and kale soup that were simply bad.)  This was from Heidi Swanson’s Super Natural Every Day, but I found it on epicurious.  Made a few changes according to reviewer suggestions.  As Heidi says, this is a good use for leftover quinoa, but if you make the quinoa for the recipe, you can make it in the morning or the night before, and then the recipe will come together pretty quickly.  I added the chopped spinach, Heidi also suggests finely chopped vegetables such as broccoli, asparagus, cauliflower – zucchini would be good, too!

2 ½ cups cooked quinoa, at room temperature

4 (maybe 5) large eggs, beaten

½ teaspoon sea salt

1/3 cup finely chopped fresh chives

½ cup yellow onion, finely chopped

3 cloves garlic, minced

2 handfuls baby spinach, chopped

1/3 cup finely grated parmesan cheese

3.5 oz goat cheese, softened

1 cup bread crumbs

olive oil

Combine the quinoa, eggs and salt in a medium bowl.  Stir in chives, onion, garlic, spinach and cheeses.  Fold in the bread crumbs and let sit for several minutes.  Try making the mixture into a 2 inch ball.  If it is too sticky, add more bread crumbs.  If it is too dry, add some water or more beaten egg.  Once you’ve got the right consistency, make the 2 inch balls and place on a plate or tray.

Heat about a tablespoon of oil in a cast iron skillet, or other heavy bottomed frying pan or griddle, over medium high heat.  Add about six of the balls, leaving an inch or so between them.  Gently press down on the balls with a spatula to flatten a bit.

cooking the first side

Cover and cook for 5 – 7 minutes, until bottoms are golden brown (check after 5 minutes and raise heat if they are not browning).

 

 

 

Flip and cook the second side, same as the first.

first side browned, cooking the second side

Remove from the skillet and keep warm on a wire rack.  Between batches, wipe out crumbs, and add more oil as necessary.

 

Serve warm, with desired toppings, such as a Cilantro & Chive Yogurt dip (TJs), Mustard Aioli (TJs), hot sauce, Tzatziki, Soy sauce (maybe add ginger to the patties), Gaucamole (sub cilantro for the chives)

are a hit

 

 

 

 

 

 

 

 

 

 

Printable version here:  QUINOA PATTIES

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4 responses to this post.

  1. Posted by LucyV on March 22, 2012 at 4:37 am

    Those look awesome, Karen! I’ll definitely try tme. Leftover wild rice makes good patties, too, as I discovered after Thanksgiving.

    Reply

  2. Posted by LucyV on March 22, 2012 at 4:38 am

    *them, as is “try them”, not “tme.” Oops.

    Reply

  3. […] you!!  Check out Real Food Real Moms: already making a list for the lentil soup, quiche and quinoa patties! Like this:LikeOne blogger likes this […]

    Reply

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