The post Crispy Quinoa Patties appeared first on Healthy in the Hamptons.
]]>Crispy Quinoa Patties
Author: www.SallysBakingAddiction.com
Ingredients
- 2 and ⅔ cups cooked quinoa
- 4 large eggs, beaten
- ½ teaspoon salt
- ¼ teaspoon lemon pepper
- 2 Tablespoons chopped parsley
- ½ small onion, finely chopped (about ⅓ cup)
- ⅓ cup fresh parmesan cheese, grated
- 3 cloves garlic, finely chopped
- ¾ cup gluten free whole grain breadcrumbs (or regular)
- ½ cup finely chopped carrot and zucchini (1/4 cup each veggie)
- 1 Tablespoon oil, plus more as needed
Instructions
- Combine the quinoa, eggs, salt, and lemon pepper in a large bowl. Stir in the parsley, onion, cheese, and garlic. Stir in the bread crumbs and chopped carrot/zucchini. Let the mixture sit for a few minutes so the crumbs absorb some of the moisture.
- At this point, you should have a mixture you can easily form into 20 thick patties. You want the mixture moist, so the patties aren't dry tasting. However, you want the mixture to hold together when cooking. You can add more bread crumbs to firm up the mixture, if needed. Alternatively, you can add a couple drops of water to moisten the mixture. *The uncooked quinoa mixture keeps nicely in the refrigerator for a few days. Cover tightly and cook the patties when you have time.
- Heat the oil in a large skillet over medium-low heat, add 5-6 patties, cover, and cook for 7 to 10 minutes until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 5 minutes, or until golden. Remove from the skillet and cool on a large plate while you cook the remaining patties. Add more oil to the skillet if needed between each batch.
- Serve plain or in a pita, on a salad, on a sandwich, with sliced avocado, with hot sauce on top, etc. There are so many ways to enjoy them! Cooked quinoa patties keep well in the refrigerator for 1 week or in the freezer for two months. A quick few seconds in the microwave will warm them back up to enjoy.
Notes
Use any cheese, veggies, or spices you like best. The finer the veggies are chopped/grated, the easier the patties will stick together. I always pulse them in a food processor. No matter what else I add, I always use onion and garlic because they give so much flavor.
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]]>The post Wild Rice appeared first on Healthy in the Hamptons.
]]>Wild Rice
Author: Institute for Integrative Nutrition
Ingredients
- 1 cup wild rice
- 4 cups water
- Pinch of sea salt
Instructions
- Wash and drain rice.
- Bring rice and water to a boil.
- Add salt.
- Turn heat to low, cover and simmer for 45-50 minutes.
- Grain is ready when black seeds open up.
- Mix and serve.
The post Wild Rice appeared first on Healthy in the Hamptons.
]]>The post Millet with Roasted Sunflower Seeds appeared first on Healthy in the Hamptons.
]]>Millet with Roasted Sunflower Seeds
Author: Institute for Integrative Nutrition
Ingredients
- 1 cup millet
- ½ cup sunflower seeds
- 3 cups water
- Pinch of sea salt
Instructions
- Wash and drain millet.
- Dry-roast sunflower seeds in a skillet over medium heat until they smell nutty, approximately 4 minutes.
- Bring water to boil and add millet and seeds.
- Cover and simmer for 30 minutes.
- When done, fluff and let sit for 10 minutes.
- Mix, serve and enjoy.
Notes
If millet is too dry for you, add more water when cooking. Or add a tablespoon of olive oil when it is done.
The post Millet with Roasted Sunflower Seeds appeared first on Healthy in the Hamptons.
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