Quinoa…Wonderful Quinoa! If you haven’t tried this gem of a seed yet, you really need to! This whole grain is jam packed with flavor and protein, it provides 9 essential amino acids and is gluten and cholesterol free. But enough about the health benefits…how do you eat it? I often eat it like rice – cooked up with some seasoning, but often times I have a lot left over, and that my friends is what this post is all about. What does one do with leftover quinoa???
This is not really a specific recipe per se, it’s more a guide which will allow you to make these leftover treats however you like!
The base for the recipe is pretty simple:
> 2 cups of leftover, cooked quinoa (I used red quinoa)
> 3 lightly beaten eggs
> 1/4 cup bread crumbs (I use gluten-free)
It was a simple addition of chopped cilantro, salt, cumin, and chili powder, parmesan cheese and chopped garlic. Once you mix up the ingredients, use a tablespoon to drop into a cast iron skillet (or hot pan) coated with olive oil and a pat of butter (ok, you don’t need the butter, but it does make these taste even better). The exact recipe can be found at the bottom of this post.
While the mixture may not be as cohesive as a meatball, don’t worry…shape it the best you can in the pan and as it cooks it will start holding together. Let each patty cook for about 2 minutes per side.
These are ridiculously tasty and good for you too. They make a great protein packed lunch! Enjoy.
- 2 cups cooked quinoa
- 3 lightly beaten eggs
- ¼ cup bread crumbs
- ¼ cup parmesan cheese
- 1 tsp chopped garlic
- ½ tsp sea salt
- ¼ tsp cumin
- ½ tsp chili powder
- 2 tbls chopped cilantro
- olive oil
- pat of butter (optional)
- Mix quinoa through chili powder. Heat olive oil and butter in a cast iron skillet.
- Drop rounded tablespoons of the quinoa mixture into the hot pan and form into a patty.
- Cook for 2 minutes or until crispy brown. Turn over and repeat.
- Remove from heat.
- Add more oil and butter as needed to fry.