Quinoa has certainly had a meteoric rise to fame in recent years- moving from a little known or used grain- to a pantry staple for the health conscious. It is easy to understand why. It is one of the few grains that are a complete protein. It has a higher protein content than wheat, barley, other grains and eggs-making this grain a dieter’s dream. It is a filling and low-cholosterol source of complete carbohydrates. It’s also gluten free and acts as a natural detoxifier, helping food move through the digestive tract and also keeps you free of constipation and bloating. Lastly, quinoa is a great source of plant-derived calcium so for those who do not consume dairy, this is an important diet addition.
I like to add quinoa to salads and soups as well as eating it with fresh vegetables tossed in a little olive oil. I came across this great recipe for quinoa patties that are easy to make and kid-friendly. Serve these at a party, for dinner or pack as a great on-the-go meal as they are tasty cold or hot. Get this: I made the patties and traveled with them for a weekend trip to La Jolla! They kept me out of the In-N-Out drive thru and ready to hit the beach when I arrived.
2 ½ cups cooked organic quinoa, room temperature
4 large organic, cage-free eggs, beaten
½ teaspoon pink Himalayan salt
1/3 cup finely chopped fresh organic chives
1 organic onion, finely chopped
1/3 cup freshly grated organic parmesan
3 cloves organic garlic
1 cup organic whole-grain bread crumbs (I used Gillian’s gluten, soy & wheat free bread crumbs)
1 tablespoon organic extra-virgin olive oil
Combine 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.
If the mixture is too wet, add more bread crumbs. If it is too dry, add more water.
Form mixture into twelve one-inch think patties.
Heat oil in a large skillet over medium-low heat.
Working in batches, add patties, cover and cook until bottoms are deeply browned, about 7-10 minutes.
Increase heat to medium if there is no browning after 10 minutes.
Flip patties with a spatula and cook the second side until golden, about 7 minutes.
Remove from skillet and cool on a wire rack.
Repeat with remaining patties.
Yields 12 patties.
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