This is a great recipe for anyone willing to try out Quinoa, the magic food of the month! Did you know Quinoa is a whole grain AND a complete protein? A good source of fiber and gluten-free, this grain cooks just like rice and has a rich nutty flavor. The recipe below is one of my favorite ways to cook Quinoa. Use with any stir-fry dish or vegetable marinara or ragu for a tasty and healthy alternative to pasta or rice.
(This is part of a greater recipe including Eggplant-Tomato Ragu.)
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* 1 1/2 cups water
* 1 cup quinoa
* 1 large egg, lightly beaten
* 4 to 5 tablespoons olive oil, divided
Prepare Quinoa Cakes:
Wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve. Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.
Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.
Cook Quinoa Cakes:
Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.
*Cooks’ notes: Quinoa cakes can be formed 1 day ahead and chilled, covered.