I love quinoa. I discovered this little miracle a couple of years ago and was surprised at how good it is and what a great alternative to rice or pasta it is, even though it has a multitude of uses. Quinoa is a grain-like crop, mainly grown for its edible seeds. It’s kind of like a grain but not really, it is closely related to beets spinach and tumble weeds. It is very high in protein and fiber. There’s red quinoa and white quinoa, both with very similar nutritional value. In my opinion, the red quinoa is a bit more nutty.
I found this yummy recipe on Pinterest from Chefthisup.com, recipe by Jane Dulo. Her version is pretty healthy but I took it up a slight notch on the health factor by replacing the bread crumbs with almond meal (or almond flour, same thing, it’s just ground almonds), and the oil for grapeseed oil. I also used 3 eggs instead of 4.
This is a great side dish to any protein, we had it this week with marinated skirt steak and pumpkin purée with cinnamon and vanilla extract. We all love the crunchy outside of these patties, it doesn’t seem like we’re eating something healthy.
2 1/2 cups cooked quinoa, room temperature (I used white quinoa for this one)
3 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup finely chopped fresh chives
1/2 onion, finely chopped
1/3 cup freshly grated Parmesan
1 garlic clove, minced
1 cup almond meal (flour)
2 tablespoon grapeseed oil
Combine the cooked 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 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. Mixture should look something like this.
Heat oil in a large skillet over medium-low heat. Add patties and cook until bottoms are browned, about 7 to 10 minutes. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Serve and enjoy!