What an incredibly healthy and easy dish to make. I like to eat it as a main course with some lemony Greek yogurt and a green salad. But it would also be great as an appetizer, side dish, or snack. It can keep at room temperature (the patties, not the yogurt), so pack it for a picnic or long car ride.
This is a recipe I made out of my Super Natural Everyday cookbook by Heidi Swanson. I know I promised to cook my way through the book, but soon after I made that statement I got pregnant! And then the extreme nausea came. I could barely look at anything other than saltines, cheese tortellini in chicken broth, and bagels for a while. I am happy to say that I am out of that phase and back into the cooking realm. Thankfully! How horrible to love food and cooking and be doomed to bland foods! My poor husband suffered with me because I couldn’t fathom the smell of very much at all – especially onions which seem to be at the heart of so many things that I cook. And frankly I still can’t deal with the smell of raw onions, but I just hold my breath as I chop. Oh the sacrifices a cook makes…ha!
For the yogurt dip, I just put some plain Greek yogurt in a bowl with a good squeeze of lemon, salt, and a dash of olive oil. The proportions should be to your liking. The lemony the better for me, as it gives a nice flavor contrast to the quinoa patties.
taken from super natural everyday, by Heidi Swanson
2.5 cups cooked quinoa, at room temp
4 large eggs, beaten
1/2 tsp kosher salt
1/3 cup finely chopped fresh chives
1 medium yellow onion, finely chopped
1/3 cup freshly grated Parmesan or Gruyere cheese
3 cloves garlic, finely chopped
1 cup whole grain bread crumbs
Extra virgin olive oil
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 sit for a few minutes so the crumbs can absorb some of the moisture. At this point, form the mixture into twelve 1-inch thick patties.
Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. You can also put the patties in a 200 degree oven to keep them warm while you prepare the rest.
According to Heidi, the quinoa mixture keeps well in the refrigerator for a few days and you can cook patties to order. I’ve never tried that but just wanted to put it out there.
To cook quinoa: Combine 2 cups of well-rinsed uncooked quinoa with 3 cups and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues. You will have plenty leftover to use at a later time.