quinoa fritters with corn.

We’re huge fans of quinoa (pronounced keen-wah) around these parts. As a flour, the flavor is mildly nutty — neutral enough to incorporate well into many baked goods, and the whole grain is friendly toward all sorts of accompaniments, including kale, corn, and cheese. Last night we had the pictured quinoa fritters with corn for dinner. Just one word: YUM!

To make them:

1 cup red quinoa
1 1/4 cups water
1 tablespoon butter or olive oil
1/2 teaspoon salt
2 large scallions, sliced thinly
1/4 cup chopped cilantro
1/2 teaspoon chipotle powder
1/8 teaspoon cumin
1/8 teaspoon garlic powder
1/8 teaspoon paprika

2 eggs
3 tablespoons quinoa flour (or substitute brown rice flour)
1 tablespoon olive oil
2 ears corn, kernels cut off
1/4 cup chopped cilantro

To prepare quinoa:
Put water, quinoa and butter or olive oil in a medium pot. Mix in salt, 1/4 cup cilantro, green onion, and seasonings. Bring to boil over high heat, then cover, reduce heat to low, and cook 20 minutes. Remove from heat and allow to cool 10 minutes.

To prepare fritters:
In a large bowl, mix together eggs, flour and olive oil. Add slightly cooled quinoa, corn, and 1/4 cup cilantro. Season to taste with salt and pepper.

Heat a large, nonstick skillet and 1 teaspoon olive oil over medium-high heat. Drop quinoa mixture into hot pan by large spoonful, shaping into individual patties. Fry until lightly browned on both sides, about 4 minutes per side. Repeat with remaining quinoa mixture.

Serve over salad greens with fresh salsa, avocado and sour cream.

About these ads