QUINOA PATTIES
When you're looking for ways to use leftover quinoa, try these easy tasty vegetarian quinoa patties, served with an avocado yogurt dip - perfect appetizer!
Provided by Yumna Jawad
Categories Appetizer
Time 20m
Number Of Ingredients 13
Steps:
- Combine quinoa, eggs, salt and pepper in a medium bowl. Stir in onions, cheese and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. Feel free to add water if the mixture feels too dry. Form the mixture into 6-8 patties.
- Frying Instructions: Heat the oil in a large, heavy skillet over medium-low heat. Place add quinoa on the heated pan, making sure not to overcrowd the pan and cook until the patties are golden color, about 7 - 10 per side minutes.
- Baking Instructions: Place the quinoa patties on a baking sheet lined with parchment paper. Brush the oil on top of the patties. Bake in a preheated oven at 400°F for 15 minutes, until golden.
- To make the avocado yogurt sauce, whisk together the cilantro, avocado and yogurt. Season with salt and pepper and serve with the cooked quinoa patties.
Nutrition Facts : Calories 333 kcal, Carbohydrate 35 g, Protein 13 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 96 mg, Sodium 336 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
TORTA DE QUINUA - QUINOA CAKE
A sweet dessert cake using quinoa (Keen-wah) instead of flour. From http://peru-recipes.com/2008/11/torta-de-quinua-quinoa-cake#more-363 The website says the original author is Mme. Antonia Nadal de Garmendia (1876). Quinoa is gluten free.
Provided by ThatSouthernBelle
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash the quinoa well, rubbing it in your hands. You must change the water until it gets clear.
- Then we boil the quinoa in water (3 measures of water and 1 of quinoa) and strain when it's ready.
- Beat the eggs and add them to the quinoa.
- Add the butter and the powdered sugar.
- When all is mixed, pour the mix in a dish and bake it for 20 minutes.
- To make the syrup, boil the water and sugar until it becomes sticky. Add a little liqour of your choice for flavor, such as ammaretto.
- When the cake is ready, cut it in 4 pieces and pour the syrup in the cuts.
- Bake again for 10 minutes to 180º C (350º F) and serve.
Nutrition Facts : Calories 920.7, Fat 21.5, SaturatedFat 5.3, Cholesterol 428.1, Sodium 189, Carbohydrate 150.1, Fiber 9.8, Sugar 35.4, Protein 34.4
AMAZING CHOCOLATE QUINOA CAKE!
This delicious cake is made with quinoa and no flour! Enjoy!
Provided by Stacy Evans
Categories Desserts Cakes Sheet Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.
- Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth.
- Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 37 g, Cholesterol 93 mg, Fat 20.5 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 10 g, Sodium 374.9 mg, Sugar 25.5 g
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- Combine the milk, eggs and vanilla in the blender or food processor and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once the quinoa is pureed. (You should not see any little beads of quinoa in the pureed mixture.) Whisk together the dry ingredients in a mixing bowl and add the contents from the blender. Stir until well combined.
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- To cook the quinoa, rinse it well in a strainer with cold running water for a minute, then place in a saucepan with 3 cups water and a pinch of salt, and bring to a boil. Cover with a lid, reduce to a simmer over medium low heat, and cook for 15 minutes until the water is absorbed. Fluff the quinoa with a fork or spatula, and let it cool for about 5 minutes.
- Add the scallion, garlic, parmesan cheese, parsley, oregano, and panko bread crumbs, 1/2 tsp of salt, and 1/2 tsp black pepper to the quinoa, and toss to combine. Then add the beaten eggs, and stir until the quinoa is moistened.
- Using a 1/4 cup measuring cup, pack the quinoa mixture very firmly into the cup, then tap the cup on a flat surface to get the quinoa cake to release. Repeat with the remaining quinoa mixture.
- In a large nonstick skillet, heat enough olive oil to coat the bottom of the pan over medium heat, then fry the quinoa cakes for 5 minutes on each side, until golden brown. Remove the quinoa cakes to a paper towel to drain. Serve immediately, and enjoy!
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