I have to admit that I am slow to jump on the quinoa bandwagon and although I don’t mind the taste, I haven’t really used it as part of our regular menu. This weekend (since the weather was crap anyway) I decided to experiment a little and see if I could find a way to incorporate it in our meals other than a rice substitute (boring).
This is what I came up with……
My first thought was a way to make meatballs that were tasty but also needed to be gluten free and vegan. That meant no eggs or breadcrumbs to hold them together and they turned out great with a tomato sauce on top of pasta.
But then I got lazy (also hate touching food with my hands) and made the executive decision to make patties instead. This way I could drop spoonfuls of the mixture into the pan and flatten them out with a spatula ….yey no messy hands! These patties worked great in a burger.
Also tried using them over pasta, added sauce and topped with vegan cheese and threw it under the broiler and voila!
I actually don’t think I did too bad on my first attempt at experimenting with quinoa and it passed HSA (Hubbys Seal of Approval) so that’s a bonus 🙂
Here’s the recipe if you want to give it a try and feel free to tinker with the seasoning but I think the more flavour you add the better the result.
Quinoa GF Patties
1 cup Quinoa
3 cups water
½ tsp salt
Rinse quinoa under cold water and drain. In a medium pot, bring water, quinoa and salt to a boil, reduce heat to low, cover and simmer for 30 minutes.
Stir until it starts forming more of a dough like texture.
1 tbsp Italian seasoning
1 tsp minced garlic
½ tsp salt
¼ tsp pepper
1 tsp parsley
Add rest of ingredients to quinoa and stir until thoroughly combined.
Allow mixture to cool slightly until you can handle it safely.
Heat 1 tbsp of extra virgin olive oil in a pan over medium heat.
Form mixture into meatballs and add to pan. Cook until meatballs are browned on all sides.
For patties, drop large spoonfuls of mixture into the pan and flatten with spatula. Turn over to brown both sides.
Note: More water than usual is used to cook the quinoa in order for the mixture to be moist enough to hold together . Eggs are usually used in meatballs to bind the mixture but I wanted to go vegan for this recipe.