They are so full of flavor that they can easily bear being combined with other ingredients for bulk and added crunch and nutrition. This makes a perfect main course, and is a welcome break from frequent meat choices. Of course you can substitute any other grain, or even beans (3 cups total cooked), and substitute the seasonings of your choice if you want to jazz it up: oregano, cumin, curry, cilantro, scallions, etc. As long as you keep the suggested grain-veggies proportions in mind, everything will work. Perfect for Passover too!
Ingredients
2 cups cold water
1 cup quinoa
vegetable oil for frying
1 large onion
1 large carrot
2 ribs celery
1/2 cup flour (any flour, including gluten-free)
1/2 cup to 1 cup chopped nuts or seeds (poppy, sesame, chia, hemp, etc.), optional
1 egg
1 teaspoon dried thyme
Good pinch cayenne
Good pinch nutmeg
Salt and pepper to taste
Directions
1. Bring water and quinoa to a boil. Reduce the flame to medium and cook covered, about 15 minutes, until the grain open up to show a little white bud.
2. Meanwhile, heat the oil in a large skillet, about 1/3 inch high, then keep the temperature at medium hot, not smoking hot. Transfer the cooked quinoa to a mixing bowl. In a food processor, grate the onion, carrot, and celery and add to the bowl with all remaining ingredients.
3. Mix thoroughly by hand. Form patties with the mixture and throw in the hot oil. Fry 2 minutes on each side, or until just golden. Drain on paper towels and serve hot. Makes 8 servings.
Note: Millet loaf: If you would rather not fry, skip the oil for frying, mix the cooked grain with all remaining ingredients, adding 1?3 cup olive oil to the mix. Pour the mixture into a 6-cup loaf, and bake in a preheated 350°F for about 1 hour, or until the top is golden and barely set. Slice and serve hot or at room temperature.
This recipe is featured in my Cookbook: The Whole Foods Kosher Kitchen (you can purchase it using this link)
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