After all the CNY indulgence it is time to have some healthy. I’ve been adding quinoa into our diet a couple of months ago since it is much healthier than rice. You can read more about Quinoa here and here .
We like having these quinoa patties. They are hearty and savory which is a great accompaniment to any soup or salad. I don’t mind not having meat at all as I think this is great replacement for the meat patties on a burger bun. I like to cook the quinoa in a low sodium chicken or vegetable broth as it adds more flavors to it but you can always cook it in water but remember to add a bit of salt to it.
2 cups cooked quinoa, room temperature
2 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tbsp chopped flat leaf parsley
2 spring onions - chopped
1/3 cup freshly grated Parmesan cheese
1 cloves garlic, finely chopped
3/4 cup bread crumbs, plus more if needed
1. Combine the quinoa, eggs, salt and pepper in a medium bowl. Stir in the parsley, spring onions, cheese and garlic. Add the bread crumbs.
2. Stir the mixture until combined. If the mixture seems overly wet, add a tablespoon or two more of bread crumbs. If it seems too dry, add a tablespoon or two of water or broth.
3. Let it stand for about 10 minutes so the liquid can be somewhat absorbed. Take small handfuls of the mixture and form into little patties, about ¾” thick.
4. In a large, nonstick skillet, heat the 1 tbsp olive oil over medium heat until it is hot. Add a single layer of patties and cook until the bottoms are well-browned, about 5-7 minutes, adjusting the heat as necessary to prevent burning (or increase heat if the patties aren’t browning well).
5. Flip the patties and cook about 5 minutes more until the second side is golden brown. Remove from the skillet and repeat with the remaining patties (adding a bit more olive oil, if needed). Serve warm or at room temperature.
Note: Don’t forget to rinse the quinoa before cooking it. Quinoa works well with many other flavors so feel free to add any type of herbs or seasonings to it.