CRISPY QUINOA PATTIES
These simple crispy quinoa patties are so versatile. They're a great meatless option that even meat eaters will love. Play around with your favorite vegetables and spices. Makes great leftovers!
Provided by Sally
Categories Appetizers
Time 1h
Number Of Ingredients 11
Steps:
- Combine the quinoa, eggs, salt, and lemon pepper in a large bowl. Stir in the parsley, onion, cheese, and garlic. Stir in the bread crumbs and chopped carrot/zucchini. Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.
- At this point, you should have a mixture you can easily form into 20 thick patties. You want the mixture moist, so the patties aren't dry tasting. However, you want the mixture to hold together when cooking. You can add more bread crumbs to firm up the mixture, if needed. Alternatively, you can add a couple drops of water to moisten the mixture. *The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and cook the patties when you have time.
- Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden. Remove from the skillet and cool on a large plate while you cook the remaining patties. Add more oil to the skillet if needed between each batch.
- Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado, with hot sauce on top, etc etc. There are so many ways to enjoy them!
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
CRISPY PARMESAN QUINOA CAKES
These Quinoa Cakes are flavored with fresh herbs, garlic, and parmesan cheese, then pan-fried in olive oil until golden brown and crispy on each side. A great side dish for dinner!
Provided by Joanne Ozug
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- 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!
Nutrition Facts : Calories 149 kcal, Carbohydrate 19 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 65 mg, Sodium 122 mg, Fiber 2 g, ServingSize 1 serving
CRISPY QUINOA CAKES
Crispy quinoa cakes packed with vegetables like kale, sweet potato, sun-dried tomatoes, and more! Enjoy these as part of breakfast, lunch, or dinner. They are great with roasted home fries and avocado toast, on top of a salad, in a wrap, or enjoyed all of their own. It's important to make sure the vegetables are finely chopped for this recipe. If the pieces are too large, the patties won't stick together as well. Recipe inspired by Vegetarian Times .
Provided by Angela Liddon
Categories Vegan Veggie Burger
Time 50m
Yield 1 dozen cakes
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
- Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.
- Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
- Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
- Cool for 5 minutes on the sheet and then enjoy!
- Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.
Nutrition Facts : ServingSize 1 of 12 cakes, Calories 90 calorie, Fat 3.5 grams, SaturatedFat 0 grams, Sodium 95 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Sugar 1 grams, Protein 3 grams
CRISPY QUINOA CAKES
These flavorful quinoa cakes can be pan-fried or air-fried for a crispy exterior. Serve with your favorite dipping sauce or on top of leafy greens.
Provided by Paige Grandjean
Categories Healthy Quinoa Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Combine quinoa, carrot, Parmesan, basil, garlic, salt, pepper and eggs in a medium bowl; stir until well combined. Stir in panko.
- Form the mixture into 8 patties (about 3/4 inch thick and 3 inches in diameter), using about 1/3 cup for each. Arrange the patties on a parchment-lined baking sheet. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Cook 4 patties, turning once, until golden brown and crispy, 5 to 7 minutes on each side. Transfer to a serving platter and repeat with the remaining 1 1/2 tablespoons oil and 4 patties. (Alternatively, preheat an air fryer to 375°F for 5 minutes. Coat the basket with cooking spray; place 4 patties in the basket and cook until lightly browned, 5 to 7 minutes. Flip, and cook until golden brown and crispy, 5 to 7 more minutes. Coat the basket with cooking spray again and repeat with the remaining 4 patties.) Garnish with basil and serve hot.
Nutrition Facts : Calories 385 calories, Carbohydrate 39 g, Cholesterol 148 mg, Fat 19 g, Fiber 5 g, Protein 15 g, SaturatedFat 4 g, Sodium 560 mg, Sugar 2 g
CRISPY QUINOA COOKIES
Make and share this Crispy Quinoa Cookies recipe from Food.com.
Provided by momjan
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Beat together sugar, honey, applesauce, vanilla, peanut butter.
- In separate bowl, mix the dry ingredients and mix them into the honey mixture. Once mixed, add the optional nuts or raisins.
- Drop by teaspoons ful onto ungreased cookie sheet, spacing about 2" apart.
- Bake 12-15 minutes and cool 1 minute before removing from pan.
Nutrition Facts : Calories 51.3, Fat 2, SaturatedFat 0.4, Sodium 60.9, Carbohydrate 7.6, Fiber 0.5, Sugar 4.2, Protein 1.4
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