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Quinoa Patties

The quinoa mixture will keep in the refrigerator for a few days, so you can cook the patties to order, or make them all at once, and freeze the extras
Author Craving Something Healthy

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1/2 tsp salt
  • 3 cloves garlic minced
  • 1/2 cup Asiago cheese grated
  • 4 eggs beaten
  • 1 cup whole wheat bread crumbs
  • 1/4 cup chopped fresh basil
  • 1 cup finely chopped zucchini optional
  • 1/4 tsp kosher salt
  • 1/8 tsp fresh ground pepper

Instructions

  • Bring 2 cups water and 1/2 tsp salt to a boil, and add quinoa. Reduce heat and simmer 15 minutes or until quinoa is tender and water is absorbed. Remove from heat, and let cool to room temperature.
  • Combine cooked quinoa, garlic, cheese, optional zucchini, and eggs in a medium bowl.
  • Stir in bread crumbs, and let sit a few minutes so crumbs can absorb some of the moisture. Add more bread crumbs if necessary, but mixture should be fairly moist.
  • Season with basil, salt and pepper.
  • Heat a nonstick skillet on high heat.
  • While pan is heating, form mixture into patties (this will make approximately 20 2-inch patties)
  • Add patties to the skillet so they fit with some room in between them. Cook for 5-7 minutes, or until the bottoms are deeply browned. Carefully flip the patties with a spatula, and cook the other side for another 5-7 minutes, or until golden.
  • Remove from the skillet, and cool on a wire rack while you cook the remaining patties.

Notes

[nutrition-label id=3195]
Adapted from Epicurious