Little Quinoa Patties Recipe Epicuriouscom

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QUINOA PATTIES



Quinoa Patties image

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

1 cup cooked quinoa
2 eggs (beaten)
Salt and pepper (to taste)
½ red onion (finely chopped)
½ cup mozzarella cheese
2 cloves garlic clove (crushed)
1 cup bread crumbs
Water as needed add moisture
1 tablespoon canola oil
2 tablespoons cilantro (chopped)
½ cup yogurt
½ avocado (extra ripe)
Salt and pepper (to taste)

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

MOZZARELLA-QUINOA PATTIES WITH NO-COOK TOMATO SAUCE



Mozzarella-Quinoa Patties with No-Cook Tomato Sauce image

As these patties cook, the mozzarella cheese browns and creates a deliciously crisp crust. Prepare the sauce while the patties chill and let it stand at room temperature so the flavors blend.

Yield Serves 4; 2 patties and 1/4 cup sauce per serving

Number Of Ingredients 14

1 1/2 cups water
1 cup uncooked prerinsed quinoa
1 cup shredded or grated low-fat mozzarella cheese (about 4 ounces)
2 large egg whites
1/4 cup plain dry bread crumbs (lowest sodium available)
1/8 teaspoon pepper
Cooking spray
2 teaspoons olive oil
1 large tomato (about 10 ounces), chopped
2 tablespoons chopped fresh basil
2 teaspoons fresh lemon juice
1 teaspoon olive oil
1 small garlic clove, minced
Pinch of pepper

Steps:

  • In a medium saucepan, stir together the water and quinoa. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the quinoa is tender and the liquid is absorbed.
  • Spread the quinoa in a thin layer on a large piece of wax paper. Let cool for about 10 minutes (you don't want it to be hot enough to cook the egg or melt the cheese). Transfer to a medium bowl.
  • Stir in the remaining ingredients for the patties.
  • Lightly coat a 1/4 cup measuring cup with cooking spray. Spoon enough mixture into the measuring cup to lightly pack. Invert onto a small baking sheet. Repeat to make 7 more patties. Cover and refrigerate for 20 minutes.
  • Meanwhile, in a food processor or blender, process the sauce ingredients until coarsely chopped. Set aside.
  • In a large nonstick skillet, heat 2 teaspoons oil over medium heat, swirling to coat the bottom. Cook the chilled patties for 2 to 3 minutes on each side, or until heated through and browned.
  • Serve the sauce at room temperature with the patties.
  • (Per serving)
  • Calories: 286
  • Total fat: 9.0g
  • Saturated: 2.0g
  • Trans: 0.0g
  • Polyunsaturated: 2.0g
  • Monounsaturated: 4.0g
  • Cholesterol: 10mg
  • Sodium: 284mg
  • Carbohydrates: 36g
  • Fiber: 5g
  • Sugars: 2g
  • Protein: 16g
  • Calcium: 295mg
  • Potassium: 423mg
  • 2 1/2 starch
  • 1 1/2 lean meat

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