1 hour ago
Tuesday, October 1, 2013
Years ago, 101 Cookbooks introduced me to quinoa, and I haven't looked back.
It's delicious and nutritious, and gluten free for all of you GF people out there.
Here is a great way to use up leftover quinoa from last night.
I had at least a cup leftover of cooked quinoa, so I figured I would try a different variation of Heidi's quinoa patties.
I added some veggies, herbs and cheese.
Be your own man, and add whatever vegetable you have leftover (just chop it fine), any cheese you like, and any herb.
Instead of breadcrumbs, I used some flour (which is not gluten free) to bind, and these made a delicious lunch.
1+ cup of cooked quinoa (or cook some up!)
2-3 eggs (depending on size of egg)
salt & pepper
1 carrot, grated
1 small onion, chopped
a handful of fresh herbs of your choice (I used cilantro)
big handful of chopped chives or scallions
1/3 cup of grated cheddar cheese
1/4 cup of flour (or dried breadcrumbs)
In a large bowl, combine the ingredients. Make sure you season them w/ enough salt.
In a non-stick skillet, heat some olive oil and drop in tablespoon size fritters.
Fry for about a minute on each side.
Drain on paper towels and serve.
A yogurt sauce made w/ Greek plain yogurt mixed w/ lemon juice, garlic and chives makes the best dipping sauce for these.
Be healthy and enjoy!