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Quinoa corn patties

Attention, vegetarians. Try these. Easy to make, big on flavor. Very satisfying. I found this recipe on An Edible Mosaic blog. The original recipe called for a creamy onion dip on the side, but we enjoyed this just the way they were.

Quinoa corn patties

1/4 cup uncooked quinoa

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 cup cooked corn kernels

2 large eggs, beaten

2 tablespoons minced fresh parsley or chives

4 – 6 tablespoons breadcrumbs (I used panko)

1/2 teaspoon salt

1/8 teaspoon pepper

canola oil, for shallow frying

Soak the quinoa in cold water for 15 minutes; strain through a fine mesh sieve, then thoroughly rinse under cold running water. Heat the olive oil in a medium lidded saucepan over medium heat; add the onion and saute until softened and starting to turn golden, about 5 – 7 minutes. Add the garlic and saute 1 minute more.

Add the rinsed quinoa, 1/2 cup warm water, salt, and pepper. Turn the heat up to high and bring up to a boil; once boiling, give it a stir, cover the saucepan, and turn heat down to a gentle simmer. Cook 14 minutes, then turn heat off and let sit with the lid on for 5 minutes before fluffing with a fork. Cool slightly, then transfer to a medium bowl and stir in the corn, eggs, and parsley. Stir in 4 tablespoons of breadcrumbs, then add 1 or 2 tablespoons more as needed so they hold their shape.

Form the mixture into 4 patties. Add canola oil to lightly coat the bottom of a large nonstick pan over medium heat. Add the patties and fry until golden brown on both sides, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.

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A most festive and seasonal salad. The pomegranate seeds against the green herbs really made this sparkle. Tasted wonderful, and destined to be a favorite.

Quinoa tabouleh with roast cauliflower and herbs (from It Pleases Us blog)

salad:

3/4 cup quinoa

2 cups chicken broth

1 head of cauliflower

2 tablespoons olive oil

1/4 cup slivered almonds, toasted

1/3 cup raisins, roughly chopped

1/2 bunch chives, finely chopped

1 bunch coriander, shredded

1/2 bunch parsley, shredded

seeds from 1/2 of pomegranate

salt and pepper to taste

dressing:

1 tablespoon pomegranate molasses

2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

Preheat oven to 375 degrees F. Finely slice the cauliflower into pieces, season with salt and pepper and toss in the olive oil. Spread the cauliflower in a single layer on a baking tray. Bake for 20 – 25 minutes, until the cauliflower is evenly browned. Stir once or twice while roasting so that it browns evenly. Set aside and allow to cool.

Meanwhile, wash and then cook the quinoa. You can cook it in a small saucepan with the broth or alternatively, put the stock and quinoa in a rice cooker. You want the quinoa to be tender and the liquid to have evaporated. Set aside and allow to cool.

Make the dressing by whisking all the ingredients and season with salt and pepper.

In a large bowl, combine the cooled cauliflower and quinoa. Mix in the balance of the tabouleh ingredients (almonds, raisins, chives, coriander, parsley, and pomegranate). When ready to serve, toss the tabouleh in the dressing. Makes 4 – 6 servings.

 

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