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Quinoa Patties
When we first startedexperimenting with a more vegetable-based diet a few years ago, my husband was committed but skeptical. He braced himself for a long, hungry month.
I reassured him that he was in good hands. I only forgot one small detail: I actually had no clue what I was doing.
Up to this point, all of my meal planning started with a simple decision: beef, pork, or chicken? Then I would build side dishes around the meat. Take the meat out, and it washard for me to get motivated in the dinnerdepartment. Pancakes for a month, anyone?
Thankfully, I started to experiment with different beans and grains and vegetables and it ended up being a delicious month.
In many of our favorite, vegetable-based meals, quinoa was the star of the show. Quinoa (pronounced keen-wah) is an ancient whole grain that is a complete protein. At 6 grams of protein per serving,it is a filling, versatilegluten-free option for avegetable-basedmeal. It can be used as a breakfast cereal, in baked goods, in salads, or as the main dish.
In the Portland area, Costco carries four pound bags of organic quinoa for around $9.79 ($2.45/lb.). This price is hard to beat (Wincobulk is $3.62/lb and Fred Meyer or Trader Joe’sis$3.99/lb). Healthworks Organic Quinoa is currently sitting at around $2.99 per pound on Amazon! I would easily spend twice that per pound on good meat.
Remember, I’m not trying to start a Vegetarian Revolution here. I’m just encouraging you toincorporate meatless meals if it works for your family, both for the variety and savings.
This recipe for quinoa patties is easily one of ournew favorite main dishes. The recipe is simple and quick to create, especially if you already have cooked quinoa on hand. If you cook a big batch of quinoa ahead of time, it will keep in the refrigerator for several days or the freezer for several months.
This quinoarecipe also keeps well in the fridge or freezer for a smaller,ready-to-cook meal option. We like these served simply, with avocado slices on top.
2 1/2 c. cooked quinoa at room temperature 4 eggs, beaten 1/2 t. salt 1/3 c. finely chopped chives or green onions 1/3 c. finely chopped yellow or white onion 1/3 c. Parmesancheese (goat orfeta cheeseis good, too) 2-3 cloves of garlic, finely chopped 1 c. bread crumbs 1 T. olive oil, for cooking
To cook quinoa: Combine 2 cups of well-rinsed uncooked quinoa with 3 cups of water and 1/2 t. of salt in a medium pot. Bring to a boil, cover, and simmer for 20-25 minutes, until the quinoa is tender. (This will make more than you need for this recipe. Cool and refrigerate or freeze the rest for later!)
To make quinoa patties: Combine2 1/2 cupscooked quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs and let the mixture sit for 5 minutes.
Heat the olive oil in a large skillet over medium-low heat. When hot, shape 12 1″-thick quinoa patties. They don’t have to be perfect. I’ve found the easiest wayis toscoop 1/4 cup (use a measuring cup) ofthe mixture intowet hands, quickly press it into small patties, andslide it into the hot oil with a spatula.
Cover and cookfor 4-6 minutes until the underside is golden brown, flip, and repeat until the other side is also a golden brown and the quinoa patty is firm (cooked in the middle). Serve hot or cold with your choice of toppings, if any.
If you make quinoa or rice or any grain that you need to rinse first, you need thisOXO Good Grips Small Grains Washing Colander. It washes and drains everything without it ending up in your sink. Seriously, it’s transforming.
Add cooked quinoa, cooled onion-garlic mixture, flour, spices, salt and egg.Stir or mash until well combined and place mixture in fridge to chill for 30 minutes (or up to overnight) – this will help the burger patties hold together better while cooking.
I love dehydrated onions with some veggies stock in mine .I also add some Adobo powder and some cayenne powder for heat. I just put them right in the water with everything else . Also a helpful tip is cooking your quinoa in a rice cooker with a bit of parboiled rice since they have pretty much the same cook time .
Adding flour or oats can help the burgers stick together, without using eggs. Mash everything together well. The more pulverized the veggie burger mixture gets, the better the patties will stick together. (But don't puree them, or the final texture will be off.)
The binder holds the patties together and keeps them from falling apart as they cook, and can also add extra flavor to your burger. Common veggie burger binders include eggs, flax egg, wheat germ, breadcrumbs, oats, miso paste, or even water.
Do you need to soak quinoa before cooking it? In short, no, you don't need to soak quinoa. However, doing so is said to remove phytic acid, which may make it easier for people to digest quinoa. If you just want to remove the bitter flavor from quinoa, rinse it under cold water for about a minute.
Quinoa is rich in both fiber and protein, contains a much higher amount of other nutrients, and has a similar fluffy texture to the rice. A cup of quinoa contains twice more protein and about 5 g more fiber than white rice. Quinoa contains fewer calories and carbohydrates than white rice.
Quinoa is a nutritious choice for people looking for plant-based protein sources—it's a complete protein, containing all nine of the essential amino acids. Plus, its dietary fiber may help improve your digestion. Likewise, its fiber and protein content can help make you feel more satiated than other grains.
Quinoa is a gluten free whole grain that contains many nutrients. It can provide a good source of plant-based protein, fiber, antioxidants, manganese, iron, folate, and magnesium. Quinoa has a subtle nutty flavor. A person can add it to a variety of dishes, such as salads, or use it in place of rice.
Quinoa's got the carbs covered, so you'll likely want to add some additional protein (eggs, lentils, beans, tofu, chicken), a fat (olive oil, nuts, butter, cheese), and, ideally, some kind of fruit or vegetable (broccoli, berries, squash, spinach).
Quinoa is a neutral flavor, so it can go sweet or savory. Boil it with a combination of water and milk, and add honey or maple syrup, warm spices such as cinnamon, nutmeg, allspice, cardomom, or your favorite blend. A pat of butter will make it richer.
For 1 cup of uncooked quinoa, you'll want to use 2 cups of water—this will yield 3 cups of cooked quinoa. Bring the mixture to a boil over medium-high heat, then lower the temperature to medium-low and pop the lid on securely.
If you're serving it as a simple side, season it first. At the very least, toss it with salt, pepper, lemon or lime juice, and a drizzle of olive oil. To kick it up another notch, stir in chopped herbs, minced garlic, toasted nuts, or crumbled feta cheese, or use it in one of the quinoa recipes below!
For people who still find quinoa difficult to digest, soaking your quinoa can help release the phytic acid (which binds to certain vitamins and minerals and keeps us from absorbing them) and activating phytase, the enzyme that helps us digest them. What you'll need: Quinoa. Lemon juice or white or apple cider vinegar.
If you're vegan, there's a great alternative: flaxseed meal. This substitution often appears in vegan baking recipes but works just as much magic here. To replicate 1 large egg, mix 1 tablespoon flaxseed with 2 to 3 tablespoons water and let sit for a few minutes. Add to the veggie burger mix just as you would an egg.
Rinse quinoa in a sieve, under cold running water. This helps to remove some of the bitterness and stops it sticking together. Tip the quinoa into a pan and add three times the amount of water, so 300ml, along with a pinch of salt. Stir once with a wooden spoon to stop the quinoa sticking together.
Add 1 egg yolk per pound of hamburger. It won't add appreciably to the fat content and will bind the meat beautifully. The other thing you can do is add canned, drained, crushed black beans or chickpeas to the hamburger. The starch from the beans will bind the meat together and add an interesting taste.
You can use a binder in burgers to help hold them together. Common binders include eggs, breadcrumbs, or ground flaxseed mixed with water. These ingredients help to bind the meat, seasonings, and other ingredients together, making the patty more stable and easier to handle while cooking or grilling.
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