With a prep time of less than 30 minutes these quinoa patties are quite the versatile food. They are perfect in lunches, for a quick snack for kids after school, a quick dinner or freeze them to pull out on a busy night. You could replace the rice in our Black Bean Dinner with these quinoa patties and get a great protein boost. If you have kids they will love them. Big kids love em too!
2 1/2 cups cooked quinoa, cooled to room temperature
4 large eggs, slightly beaten
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped parsley
1/2 cup freshly grated parmesan cheese
2 cloves minced garlic
1 cup whole-grain Panko bread crumbs
1 tablespoon extra virgin olive oil
Combine the quinoa, eggs, salt and pepper in a medium bowl. Stir in parsley, cheese and garlic. Add bread crumbs and stir until combined. Let it stand for five minutes until liquid is absorbed. (If mixture still seems too wet, add in another tablespoon of bread crumbs.) Form into small patties, about 1-inch thick. (Recipe yields about 12 patties.) Heat a large, non-stick skillet with olive oil on medium heat, and cook half of the patties until well-browned on one side, about 5-7 minutes. Flip the patties and cook about 5 minutes more, until the other side is browned. Remove from skillet and cook remaining half of patties. Serve warm or at room temperature.
Source: Jenny Layton