So after making Red Quinoa on Monday I was not quite sure what to do with the leftovers. I am one who does not mind the convenience of having food left over. It simplifies my meal choices. My husband however is not the leftover type. What to do with the leftover Quinoa? Disguise it!
I came across and doctored this great recipe to accommodate our packed kitchen (as we are moving tomorrow) and Passover observance. We were all impressed with the outcome and will certainly be making these again.
– 2 1/2 cups cooked quinoa, at room temperature
– 4 large eggs, beaten or equivalent egg whites
– 1/2 teaspoon fine-grain sea salt
– 1/3 cup finely chopped fresh chives (or shallots)
– 1 yellow or white onion, finely chopped
– 1/3 cup freshly grated Parmesan or Gruyère cheese
– 3 cloves garlic, finely chopped
– 1 cup whole grain bread crumbs, plus more if needed
(can substitute matzoh meal or crackers – whole wheat preferred)
– Water, if needed
– 1 tablespoon extra-virgin olive oil
– sliced mushrooms optional
1. Combine the quinoa, eggs, and salt in a medium bowl.
2. Stir in the chives, onion, cheese, and garlic.
3. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. I kept the mixture on the moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if needed.
4. Heat the oil in a large, heavy skillet over medium-low heat. Add patties with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned.