I admit it. I'm a quinoa skeptic. Actually scratch that. I was a quinoa skeptic. A year ago, I tried a quinoa salad from Whole Foods. My stomach hurt afterwards and I chalked it up to the quinoa. I didn't touch it again. Until the other day. I had been reading about different grains and decided I needed to whip out the quinoa again. After seeing a ton of burger recipes that incorporate quinoa, it was obvious that a quinoa burger was in my future. I did a bit of research into quinoa and learned that too much quinoa can in fact lead to stomach aches. You see, quinoa has 10 grams of fiber per cup and the average recommended dose of quinoa for an adult is 25-30 grams. Too much fiber (i.e. too much quinoa) can lead to gas, bloating and stomach pain. Whoops! Armed with that little piece of knowledge, I figured trying quinoa again (and limiting how much I ate) would be well worth it. I set out to make a patty that was different from my usual bean-based burgers. So quinoa, cheese, and some herbs were the perfect solution. The egg holds it all together. Using garbanzo flour instead of all-purpose flour keeps this dish gluten free (quinoa is gluten free). The choice of cheese is yours. I like mozzarella but parmesan, asiago, etc. all work. The patty that results is a bit crunchy, perfectly tasty and incredibly healthy. If you doubt me that this is an absolutely awesome dish, go ahead and google it. After I made it, I went and googled cheesy quinoa patties and there are literally hundreds of other awesome recipes out there. So if you were a quinoa skeptic, let this patty break the quinoa spell.
I served mine alongside walnut cranberry brussel sprouts but any green will do.
Cheesy Quinoa Patties (served alongisde Walnut Cranberry Brussel Sprouts)
- 1 cups dry quinoa
- 1.5 cup water
- 1/2 cup shredded mozzarella cheese
- 4 tbsp garbanzo flour
- 2 tsp parsley (fresh, dried, or Dorot frozen)
- 1 tsp salt
- 1 tbsp olive oil
- 1 egg, whisked
- Place quinoa and 1.5 cups of water in a pot. Bring to a boil over high heat. Turn heat to low and cover. Cook for approximately 30 minutes. Measure out two cups of cooked quinoa and place it in a large bowl. Refrigerate to cool for a minimum of 20 minutes.
- Remove the quinoa from the refrigerator and stir in cheese, parsley, salt, egg, and garbanzo flour. The mixture should be stiff so that you can form it into a patty.
- Pour olive oil into a skillet (or spray a griddle with non-stick cooking spray) and heat.
- Form patties of whatever size you choose - use 1/3-1/2 cup of quinoa mix per patty. Place in skillet and cook 3-4 minutes per side (or until golden brown). You may need to smash the patty down with the back side of a spatula to keep it held together. If necessary, cook the patties for a remaining 1-2 minutes per side.
- Serve piping hot with walnut cranberry brussel sprouts on the side.