17 hours ago
Tuesday, January 26, 2016
Leftover sauteed broccoli with garlic from dinner last night. check.
Leftover quinoa (I always make extra) from lunch the other day. check.
Add some eggs and cheese and other good stuff thrown in, and a quinoa patty cake is born.
These are delicious, simple, and a great grab and go breakfast or lunch.
You can dip them in ranch dressing if you like (I have never bought bottled dressing in my life, and certainly not RANCH!), or make a yogurt harissa sauce for them..........
or pair them with a new Maille Mustard flavor from France (yes, this is the real French stuff, not the stuff from Canada), Saffron Creme Fraiche w/ White Wine.
It is a mustard meant to go with Persian basmati rice and nuts and is very complex and delicious.
If you are a New Yorker, Maille has just opened a signature boutique on the Upper West Side of Manhattan, modeled after the Place de la Madeleine location in Paris! See post here.
They hand pump the mustard into beautiful reusable stoneware jars and they ship all over the country, so you can order online.
This special mustard was the perfect pairing to my broccoli quinoa cakes.
They make a lot (about 20 small patties), so we had them as snacks all week long.
Healthy and delicious.
Broccoli Quinoa Patties:
1 cup of cooked quinoa
1/2 head steamed broccoli (about 1 cup +), cut up into small pieces
handful of chopped scallions
1 small yellow onion, chopped fine
1/2 cup of dried breadcrumbs
1/3 cup of grated Parmesan cheese
salt & pepper
With wet hands, form small balls (about a tablespoon full).
Heat oil of your choice in a large skillet and place the balls in the pan, pressing down lightly with fish spatula.
Cook 3 minutes on medium heat, then flip and cook another 3 minutes.
Blot on paper towels and serve warm or cold with a schmear of mustard.