Lemon Parsley And Olive Quinoa Cakes Food

LEMON, PARSLEY, AND OLIVE QUINOA CAKES

Steps:

• Place dry quinoa in a fine mesh strainer. Wash under cool water for a few minutes. Quinoa needs to be rinsed or it tastes dirty. In a medium saucepan place rinsed quinoa, water, and 1/2 teaspoon salt. Place over medium heat and bring to a boil. Cover, decrease the heat, and simmer for about 25 t0 30 minutes, until the quinoa is tender. Remove from heat and allow to cool to room temperature. We'll need 3 cups of cooked quinoa for the recipe. In a small bowl, whisk eggs and set aside. In a large bowl, toss together onion, garlic, cheese, olives, parsley, lemon zest, bread crumbs, salt, pepper, and cooled quinoa. Add beaten eggs and stir until all of the quinoa mixture is moistened. Add water to thoroughly moisten mixture. Quinoa should be slightly wet so it doesn't dry out during cooking. Scoop out mixture by the 2 tablespoonful. Use clean, moist fingers to form into a patty. Create as many patties as you'd like. In a large skillet over medium low heat, heat olive oil. If you pan is large enough, add four to six patties to the hot pan. You'll need a bit of room to successfully flip them. Cook on each side until beautifully browned, about 4 to 5 minutes on each side. Low heat helps the quinoa cakes cook slowly. Brown on each side then remove to a paper towel lined plate. Serve warm with a small spinach salad, or with scrambled eggs. Serve them any way you'd like. Also, the quinoa mixture can be left, uncooked in the fridge for a few days. Cook as necessary.

LEMON HERB QUINOA

Steps:

• Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.

LEMON-PARSLEY GOUGERES

Steps:

• Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.
• Remove from heat. Using a wooden spoon, beat in 4 eggs, 1 at a time, until they are incorporated and smooth. Stir in zest, scallions, and parsley.
• Transfer mixture to a piping bag, and cut a 1/2-inch opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment.
• Preheat oven to 400 degrees. Whisk together remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff. Bake until lightly golden brown, about 20 minutes. Serve immediately.