According to the United Nations, 2013 is the year of quinoa (Read the article here).
I LOVE quinoa for myself, my family & my clients – I even have another blog post on it (here) that explains exactly why I love it so much.
I tried this recipe out a few weeks ago and absolutely loved it! I have shared it with a few other clients and they all agree – a big thumbs up for this one, so here it is now for you. 🙂
- 1 cup uncooked quinoa (or 2 cups cooked and cooled)
- 2 cups water (if cooking quinoa)
- 1/2 tsp sea salt
- 2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano or leaves from a couple stems fresh oregano, minced
- 2 or 3 large eggs, lightly beaten
- Coconut oil (for frying)
- Sea salt
- Freshly ground black pepper
- If using uncooked quinoa, rinse the grain twice in cold water, then drain in a fine-mesh strainer. In a pot or ricer cooker, combine the quinoa with 2 cups of water. If using a pot bring to a boil, reduce the heat to low, cover, and cook until the water is absorbed, 15 to 18 minutes. If using a rice cooker, simply use the regular white rice cycle. Allow the quinoa to cool. If you are in a hurry, spread the quinoa in a large, shallow dish and place, uncovered, in the refrigerator.
- Combine the cooled quinoa, salt, paprika, cumin, oregano, and 2 eggs. You should have a “dough” that will form a moist ball. If the mixture is still dry and fluffy, add another egg.
- Heat your largest skillet or, better yet, a flat griddle pan over medium-high heat. Lightly oil the skillet or griddle pan. Form 1/4 cup of the quinoa mixture into a ball. Place it in the skillet and use a spatula to flatten it into a pancake about 1/4-inch thick. Repeat to make 7 more pancakes, working in batches as necessary. Cook the quinoa cakes until golden brown on one side, 2 to 3 minutes, then flip and brown the other side, about 2 minutes more. Remove from the pan and season with flaky sea salt and pepper. Serve immediately.