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Quinoa CroquettesBolivian and Peruvian farmers are the top producers of the world’s biggest super-food-quinoa-which is also gluten-free and packed with protein. I can’t believe I have not discovered this sooner. The more I read about this super seed that cooks like a grain, the more I want to try all the ways one can fix it. One of the most appealing things to me about quinoa is that it is a complete protein- basically that means it provides all 9 essential amino acids which is pretty important for our bodies to function in almost every aspect.

Quinoa is not a grass, but its seeds have been...

If you are wondering how to introduce a South American food to your family- the recipe Quinoa Croquettes is a fantastic start. It has all the appeal- crunch, taste, and easy to make. Have them for a snack; as a salad topper; or even pop them on top of a bowl of soup-your kids will like them too.

Frituras de Quinoa- The Art of South American Cooking by-Felipe Rojas-Lombardi
Serves 6-8
 
2/3 cup raw quinoa
1/4 cup all purpose flour
3 tablespoons grated parmesan
2 teaspoons coarse salt
1/8 teaspoon ground white pepper (I used black)
4-5 scallions, trimmed and finely chopped
3 tablespoons chopped parsley
1 egg
1 egg yolk
3/4 cup vegetable oil
Lemon wedges
 
1. In a strainer, rinse the quinoa under cold running water. Drain well. In a skillet, toast the quinoa over high heat, stirring constantly and scraping the bottom of the pan for 5 minutes. remove from heat, transfer the quinoa to a 1 1/2 quart saucepan, and add 1 1/3 cups cold water. Bring to a boil, lower the heat, cover and cook for 10 minutes or until all the water has been absorbed. Remove from heat and let cool.
2. In a bowl, combine the quinoa, flour, parmesan, salt and pepper. Mix thoroughly. Add the scallions, parsley, egg and egg yolk and blend until the mixture has the consistency of a soft dough.
3. In a sauté pan, heat the vegetable oil over medium heat. With a soup spoon, shape the mixture into egg shapes. Drop them gently into the hot oil and cook them until they are golden all around. Remove from oil, drain on towels, and serve them warm, garnished with lemon wedges.
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