Who’s here for a delicious quinoa dish? I hope some of you are 🙂 I have been dying to update a few of the recipes on my blog, but life has got in the way, as usual. My nights caring for our newborn baby have been tough, with very little sleep, and finding the time to think and to write has been a struggle. And yet, I’m back now, and happy to report I have a new version of one of our all-time-favorite foods: quinoa patties. This new recipe features grilled corn, fennel and Aloha peppers and is light, wholesome, and packed full of quinoa goodness. To make the patties I used a special organic quinoa blend made by Better Body Foods, whose reps contacted me recently and sent me some to try. Perfect timing! 😉
Better Body Foods makes a vast array of products, from avocado oil mayo to coconut vinegar and from agave nectar to peanut butter powder. The organic quinoa medley I received for my review contains all nine essential amino acids that our bodies need every day and has calcium, iron, fiber, and six grams of protein per serving.
I really like quinoa blends for taste and aesthetic reasons, and as such I was looking forward to cooking with this particular blend of white, red and black quinoa. The instructions on the package were standard and straightforward: one cup rinsed quinoa and two cups water are brought to a boil…
…and let to simmer for about 15-20 minutes or until the water is absorbed.
Place the cooked quinoa in a large bowl and added sautéed onion, garlic, fennel and Aloha peppers as well as kernels of grilled corn and fresh chopped parsley. I have been obsessed with Aloha peppers, but you don’t have to, lol You can use chopped red or orange bell peppers, if Aloha peppers are not available at your local grocery store. We’re looking for vibrant colors, and any of the colored peppers I mentioned above will do.
Stir the mixture with a spoon until homogeneous, add salt and pepper to taste, and lastly whole eggs. The mixture will become wet and it might be difficult for you to make patties using your hands. If that’s the case, you can add breadcrumbs – about one tablespoon at a time, until the mixture is thick enough and therefore manageable.
Heat up 1/3 cup vegetable oil in a pan. Add the patties and cook under a medium heat for about 3 minutes on each side or until golden brown, flipping the patties once during cooking. Add more vegetable oil when needed and keep an eye on the patties since they are likely to cook fast!
Take the cooked patties from the pan and place on a big plate lined up with paper towel. Pat dry the patties gently to remove the excess oil.
Serve the patties warm over a summer salad. I had some chopped fennel bulb and fronds left, and I used them to make a salad with green leaf lettuce and yellow grape tomatoes (from the grocery stores) as well as a few cherry tomatoes (from our garden, yay!)
These patties are easy to make and immensely satisfying in terms of both flavors and colors. The Better Body Foods quinoa blend is a good choice to use in this dish – not only does it look great cooked, but it is also organic and non GMO for a clean and reassuring eating experience for you and your family. Make these patties quickly and savor them at leisure – I promise you will love them 🙂
|Prep Time||20 minutes|
|Cook Time||20 minutes|
- 1 cup rinsed dry quinoa
- 2 cups water
- 1/2 cup chopped orange or red bell pepper
- 1/2 cup chopped fennel bulb
- 1 chopped medium onion
- 3 chopped garlic cloves
- 1/2 cup chopped parsley
- 1 grilled corn on the cob
- 3 eggs
- 1/2 tbsp red pepper flakes
- 1/2 cup vegetable oil (for sautéing the onions, garlic, fennel and pepper)
- 1/3+ cup vegetable oil (for frying the patties)
- Salt and pepper to taste
- Breadcrumbs (optional)
- Place the quinoa and water in a medium saucepan. Bring to a boil, reduce the heat and simmer for about 15-20 minutes or until the water has been absorbed. Take the quinoa from the pan and place it in a large bowl.
- Heat up 1/2 cup vegetable oil and the red pepper flakes in a medium pan. Add the chopped onion, garlic, fennel and pepper and sauté under a medium heat for about 5-10 minutes or until moist and slightly translucent. Take the sautéed ingredients from the pan and add them to the bowl with the quinoa. Take the kernels off the grilled corn on the cob and place in the same bowl. Add the parsley as well.
- Stir with a spoon until the mixture is homogeneous. Add salt and pepper to taste. Add the whole eggs and mix really well. Try to make patties using your hands. Gradually add breadcrumbs if the patty mixture is too runny. Add about 1 tbsp at a time, until the mixture is thick enough for you to be able to make the patties.
- Heat up 1/3 cup vegetable oil in a pan. Add the patties and cook under a medium heat for about 3 minutes on each side or until golden brown, flipping the patties once during cooking. Add more vegetable oil when needed and keep an eye on the patties since they are likely to cook fast. Take the cooked patties from the pan and place on a big plate lined up with paper towel. Pat dry the patties gently to remove the excess oil.
- Serve the patties warm, preferably with a summer salad.
*Disclaimer: While I received a complimentary product to facilitate this review, all opinions expressed here are my own.
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