I love quinoa. Bonus is that is it super healthy too.
I haven't been buying food for the house since we are leaving for a trip, so the meals have been quite interesting. Cereal and spinach salad for dinner, rice and hot sauce (my husband's favorite). I found this recipe on Pinterest (search: quinoa) from the blog, Love and Olive Oil, and luckily had everything in the house to make them.
1 1/2 cups raw quinoa
2 1/4 cups water
1/2 teaspoon salt
4 large eggs, beaten
1 medium yellow onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup grated parmesan cheese
1/3 cup coarsely chopped green or kalamata olives
1/3 cup chopped parsley
1 tablespoon lemon zest
1 cup panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper or crushed red pepper flakes
1 tablespoon water
2 tablespoon olive oil
Rinse quinoa in a strainer under cold water several times.
Cook quinoa according to package directions - the ratio is 2 to 1, like basmati rice. So 2 cups of water to 1 cup of quinoa.
In a small bowl, whisk eggs. Set aside.
In a large bowl (think big, you'll be mixing everything in here together later), mix together onion, garlic, cheese, olives, parsley, lemon zest, bread crumbs, salt, pepper, and cooled quinoa. Add eggs and stir until mixture is moistened. Add the water and stir - this will prevent the cakes from drying out.
Heat the olive oil in a frying pan.
Grab a 1/4 or 1/3 measuring cup (depending on what size you want your cakes to be) and spray with cooking spray. With clean hands, pack the quiona mix into the measuring cup, and plop them into the pan.
Cook about 3-5 minutes per side until nicely browned, depending on the size of your cake. I kept my heat at about medium so that they would cook evenly. Place on a plate lined with paper towl for draining.
I ate mine with sour cream, and they were delicicous.
I highly recommend this blog that I found the recipe on: Love and Olive Oil.