To cook quinoa: Combine 2 cups of well-rinsed uncooked quinoa with 3 cups of water and 1/2 t. of salt in a medium pot. Bring to a boil, cover, and simmer for 20-25 minutes, until the quinoa is tender. (This will make more than you need for this recipe. Cool and refrigerate or freeze the rest for later!)
To make quinoa patties: Combine 2 1/2 cups cooked quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs and let the mixture sit for 5 minutes.
Heat the olive oil in a large skillet over medium-low heat. When hot, shape 12 1?-thick quinoa patties. They don’t have to be perfect. I’ve found the easiest way is to scoop 1/4 cup (use a measuring cup) of the mixture into wet hands, quickly press it into small patties, and slide it into the hot oil with a spatula.
Cover and cook for 4-6 minutes until the underside is golden brown, flip, and repeat until the other side is also a golden brown and the quinoa patty is firm (cooked in the middle). Serve hot or cold with your choice of toppings, if any.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (176g)|
|Recipe Makes: 1|
|Calories from Fat: 157 (62%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 744.5mg||229 %|
|Sodium 401.4mg||14 %|
|Potassium 235.9mg||6 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.4g|
|Protein 22.1g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 252
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