Cute little quinoa patties!

So quinoa is now so widely available it has been spotted at Costco.  What can we do with it, beyond plunking a mound of it next to our grilled chicken breast? Here is one recipe almost as miraculous as the grain itself.  Tasty,  low fat, plus child and adult approved, it can be made ahead, freezes like a charm, and is remarkably versatile:

The basic quinoa patty is quinoa, crumbs, onion, egg to bind, a little parmesan cheese, and flavorings, thoroughly combined,  handformed and baked or fried.  If you want, add grated carrots or zucchini, minced celery, garlic and whatever complementary spices you think sound good. The patties can be made big enough to go on a bun, as a meatless burger option, or eaten as a side dish.  If made small enough, it is a tasty snack and because it is also a blank canvas when it comes to toppings, is the basis for a great appetizer. Aioli, sour cream, yogurt sauce, salsa, fancy, raw, pickled or roasted veggies; the only limit is your imagination or refrigerator contents.

So without further ado, adapted from an Epicurious recipe,here is the basic recipe:

Print Recipe
Quinoa Patties
Servings
patties
Ingredients
Servings
patties
Ingredients
Instructions
  1. 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, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties.
  2. If baking, place on baking sheet and cook at 350 for 15 minutes or until golden brown. If frying, heat oil in large skillet and cook, in batches if necessary, over medium high heat until browned.
Recipe Notes

Seen above, small patties topped with pickled root vegetables.

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