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Quinoa Patties
When we first startedexperimenting with a more vegetable-based diet a few years ago, my husband was committed but skeptical. He braced himself for a long, hungry month.
I reassured him that he was in good hands. I only forgot one small detail: I actually had no clue what I was doing.
Up to this point, all of my meal planning started with a simple decision: beef, pork, or chicken? Then I would build side dishes around the meat. Take the meat out, and it washard for me to get motivated in the dinnerdepartment. Pancakes for a month, anyone?
Thankfully, I started to experiment with different beans and grains and vegetables and it ended up being a delicious month.
In many of our favorite, vegetable-based meals, quinoa was the star of the show. Quinoa (pronounced keen-wah) is an ancient whole grain that is a complete protein. At 6 grams of protein per serving,it is a filling, versatilegluten-free option for avegetable-basedmeal. It can be used as a breakfast cereal, in baked goods, in salads, or as the main dish.
In the Portland area, Costco carries four pound bags of organic quinoa for around $9.79 ($2.45/lb.). This price is hard to beat (Wincobulk is $3.62/lb and Fred Meyer or Trader Joe’sis$3.99/lb). Healthworks Organic Quinoa is currently sitting at around $2.99 per pound on Amazon! I would easily spend twice that per pound on good meat.
Remember, I’m not trying to start a Vegetarian Revolution here. I’m just encouraging you toincorporate meatless meals if it works for your family, both for the variety and savings.
This recipe for quinoa patties is easily one of ournew favorite main dishes. The recipe is simple and quick to create, especially if you already have cooked quinoa on hand. If you cook a big batch of quinoa ahead of time, it will keep in the refrigerator for several days or the freezer for several months.
This quinoarecipe also keeps well in the fridge or freezer for a smaller,ready-to-cook meal option. We like these served simply, with avocado slices on top.
2 1/2 c. cooked quinoa at room temperature 4 eggs, beaten 1/2 t. salt 1/3 c. finely chopped chives or green onions 1/3 c. finely chopped yellow or white onion 1/3 c. Parmesancheese (goat orfeta cheeseis good, too) 2-3 cloves of garlic, finely chopped 1 c. bread crumbs 1 T. olive oil, for cooking
To cook quinoa: Combine 2 cups of well-rinsed uncooked quinoa with 3 cups of water and 1/2 t. of salt in a medium pot. Bring to a boil, cover, and simmer for 20-25 minutes, until the quinoa is tender. (This will make more than you need for this recipe. Cool and refrigerate or freeze the rest for later!)
To make quinoa patties: Combine2 1/2 cupscooked quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs and let the mixture sit for 5 minutes.
Heat the olive oil in a large skillet over medium-low heat. When hot, shape 12 1″-thick quinoa patties. They don’t have to be perfect. I’ve found the easiest wayis toscoop 1/4 cup (use a measuring cup) ofthe mixture intowet hands, quickly press it into small patties, andslide it into the hot oil with a spatula.
Cover and cookfor 4-6 minutes until the underside is golden brown, flip, and repeat until the other side is also a golden brown and the quinoa patty is firm (cooked in the middle). Serve hot or cold with your choice of toppings, if any.
If you make quinoa or rice or any grain that you need to rinse first, you need thisOXO Good Grips Small Grains Washing Colander. It washes and drains everything without it ending up in your sink. Seriously, it’s transforming.
Mix quinoa, bread crumbs, bell pepper, egg, onion, garlic, cumin, salt, and hot pepper sauce into black beans using your hands. Form black bean mixture into 5 patties. Heat olive oil in a large skillet. Cook patties in hot oil until heated through, 2 to 3 minutes per side.
Easy ways to flavor quinoa: Broth: first and foremost, change up the liquid that you're using to cook your quinoa. Rather than using water, try to change it up for broth (veggie, chicken, beef, mushroom, etc). You can also use coconut milk if you're wanting something a little more creamy/tropical.
I made Quinoa Muffins (which were just so-so I thought), then mixed some of the mushy quinoa with salsa to serve with grilled Chicken (which was pretty good), and then finally I came up with this Baked Quinoa and Oats recipe, which we enjoyed for breakfast on Labor Day.
Add cooked quinoa, cooled onion-garlic mixture, flour, spices, salt and egg. Stir or mash until well combined and place mixture in fridge to chill for 30 minutes (or up to overnight) – this will help the burger patties hold together better while cooking.
The proteins in quinoa offer a wide range of amino acids . Amino acids are vital for supporting muscle development and immune activity, among other essential functions. This makes quinoa an excellent dietary choice for people following a vegetarian or vegan diet.
Quinoa is rich in both fiber and protein, contains a much higher amount of other nutrients, and has a similar fluffy texture to the rice. A cup of quinoa contains twice more protein and about 5 g more fiber than white rice. Quinoa contains fewer calories and carbohydrates than white rice.
Do you need to soak quinoa before cooking it? In short, no, you don't need to soak quinoa. However, doing so is said to remove phytic acid, which may make it easier for people to digest quinoa. If you just want to remove the bitter flavor from quinoa, rinse it under cold water for about a minute.
Quinoa is a complete source of protein and makes a great addition to a healthy salad. The combination of fiber, protein and healthy fats can turn a light side salad into a robust entrée.
Like other ancient grains, quinoa is a tasty and versatile protein source, that tops the list of healthy calorie-dense foods that can make you gain weight if you overdo those grain bowls. In reality, one cup of cooked quinoa has 222 calories, putting it on par with brown rice (which has around 218 calories per cup).
Compared to other popular carbs, such as corn or rice, quinoa has more protein and fiber. These nutrients can help you lose weight and are critical for weight loss and weight maintenance. Quinoa has a lower GI score and is expected to have less impact on your blood sugars than other similar carbs.
It is made by cooking quinoa with onion and garlic and then mixing it with lemon juice, lemon zest, and fresh parsley. Quinoa Lentil recipe: Cooking quinoa and green lentils together is a great way to flavor otherwise tasteless quinoa.
Now that your quinoa is rinsed or toasted, it's time to cook it. For 1 cup of uncooked quinoa, you'll want to use 2 cups of water—this will yield 3 cups of cooked quinoa. Bring the mixture to a boil over medium-high heat, then lower the temperature to medium-low and pop the lid on securely.
Serving suggestions: I love to stir a drizzle of olive oil and clove of garlic into warm quinoa for extra flavor. Other options include chopped fresh spinach or arugula, or massaged kale. Fresh herbs and/or dried spices are nice, as well as grated or crumbled cheese, sun-dried tomatoes, pitted and sliced olives, etc.
Quinoa (pronounced “keen-wah”) is a type of edible seed that comes in various colors including black, red, yellow, and white. The plant has been cultivated for about 5000 years and is indigenous to the Andean region of South America, specifically Bolivia, Ecuador, Chile, and Peru.
Quinoa is considered a whole grain, which is better for you than refined grains like white flour. Quinoa has a glycemic index of 53, which is a measure of how quickly it will raise your blood sugar levels. That score puts quinoa in the middle range of “good” vs. “bad” carbs.
Flavor Profile: What does quinoa taste like? Now you know that quinoa is a seed that originated in the Andes and comes in three different colors, but let's talk about flavor. These pseudograins have a nutty undertone and an earthy aftertaste similar to brown rice. However, they have a soft yet slightly chewy texture.
You could argue that comparing quinoa with rice isn't fair, because quinoa isn't actually a grain. It's the seed of the goosefoot plant and a relative of beets and spinach . But quinoa is known as a pseudocereal because it's cooked and eaten like a grain and has a similar nutritional profile.
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