Post by Indilwen on Mar 30, 2012 15:24:05 GMT 12
Little Quinoa Patties
Makes up to 12 patties depending on the size you make them..
Quinoa (pronounced keen-wah) isn't a true grain but a plant related to chard and spinach. Despite the leaves being edible, the sweet, nutty seeds garner all the attention. It's easy to see why: So versatile, they're used in breakfasts, desserts, and everything in between. Sample our best main-course recipes for quinoa on the following slides.
Protein-packed quinoa lends itself to hot cereal, dinner salads, and sweet puddings. These mini mouthfuls are just as versatile -- try them as appetizers or hors d'oeuvres, stuff them into sandwiches, or build a meal around them.
Ingredients
2 1/2 cups cooked quinoa, room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1 onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyere cheese
3 cloves garlic, finely chopped
1 cup whole-grain bread crumbs, plus more if needed
1 tablespoon extra-virgin olive oil
Directions
1.Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let stand for a few minutes. Form mixture into twelve 1-inch thick patties. (Add more breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.
2.Heat oil in a large, heavy skillet over medium-low heat. Working in batches, add patties, cover, and cook until bottoms are deeply browned, about 7 to 10 minutes. Increase heat to medium if there is no browning after 10 minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining patties.
Makes up to 12 patties depending on the size you make them..
Quinoa (pronounced keen-wah) isn't a true grain but a plant related to chard and spinach. Despite the leaves being edible, the sweet, nutty seeds garner all the attention. It's easy to see why: So versatile, they're used in breakfasts, desserts, and everything in between. Sample our best main-course recipes for quinoa on the following slides.
Protein-packed quinoa lends itself to hot cereal, dinner salads, and sweet puddings. These mini mouthfuls are just as versatile -- try them as appetizers or hors d'oeuvres, stuff them into sandwiches, or build a meal around them.
Ingredients
2 1/2 cups cooked quinoa, room temperature
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1 onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyere cheese
3 cloves garlic, finely chopped
1 cup whole-grain bread crumbs, plus more if needed
1 tablespoon extra-virgin olive oil
Directions
1.Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let stand for a few minutes. Form mixture into twelve 1-inch thick patties. (Add more breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.
2.Heat oil in a large, heavy skillet over medium-low heat. Working in batches, add patties, cover, and cook until bottoms are deeply browned, about 7 to 10 minutes. Increase heat to medium if there is no browning after 10 minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining patties.