I tried Quinoa for the first time last year, and have slowly developed a liking to it with each new recipe I make. Pronounced "keen-wah", this superfood is often referred to as a grain, but is actually a seed from a vegetable that is related to swiss chard, spinach and beets. It's gluten-free, and high in protein, fibre, and calcium. I find myself making Quinoa in place of boring ol' rice a lot more these days. The one thing I suggest when making Quinoa, is to rinse it thoroughly with water in a fine-mesh colander before cooking. If you don't, the taste can be very bitter (learned that from the first few times making it... no wonder I didn't like it at first!) Sometimes I cook a huge amount, and store it in the fridge for use during the week. I enjoy it with avocados and chickpeas in a salad, or heat it up and use it as a side dish at dinner.
I just discovered a new Quinoa recipe that is so tasty, healthy and easy! Hope you give it a try, and let me know what you think! ~Janice ❤
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| Pan-Fried Quinoa Cakes with Cheese... and Sriracha on the side! |
Here is the recipe for Pan-Fried Quinoa Cakes with Cheese (makes about 24 cakes):
- 4 cups cooked Quinoa
- 1/2 cup shredded parmesan or cheddar cheese (I used a mix of both kinds)
- 6 tablespoons flour
- 4 green onions, chopped
- 2 eggs, beaten
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- olive oil for pan-frying
- Sriracha sauce (for some kick!)
- Place all ingredients except for the oil and Sriracha, in a large mixing bowl.
- Stir until thoroughly mixed.
- Heat oil in a frying pan over medium-high heat.
- Form patties that are about the size of a cookie, and 1/2 inch thick.
- Fry until golden brown on one side (about 5 minutes), then flip over and fry 5 minutes more.
- Serve with Sriracha sauce, plain yoghurt, or tzatziki sauce.
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| Combine cooked Quinoa with all other ingredients |
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| Pan-fry in olive oil over medium-high heat for 5 minutes |
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| Carefully flip over with a thin spatula, then fry for 5 minutes more |
