Chimichurri Quinoa And Corn Patties

• Vegetarian

• Produce

  • 2 tbsp Cilantro, fresh
  • 1/2 cup Corn, frozen whole kernel
  • 3 cloves Garlic
  • 1 tbsp Oregano, fresh
  • 2 tbsp Parsley, fresh
  • 1/4 cup Red onion

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/4 cup Cornmeal, yellow
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 3/4 cup Whole grain bread crumbs, soft

• Liquids

  • 1 1/4 cups Water

Found on ladybehindthecurtain.com

Description

Ingredients

• 1-1/4 cups water
• 1/2 cup quinoa, rinsed and drained
• 1/2 cup frozen whole kernel corn
• 2 eggs, lightly beaten
• 1/4 cup yellow cornmeal
• 1/4 cup finely chopped red onion
• 2 tablespoons snipped fresh parsley
• 2 tablespoons snipped fresh cilantro
• 1 tablespoon snipped fresh oregano
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3/4 cup soft whole grain bread crumbs (1 slice)

Directions

• In a medium saucepan bring the 1-1/4 cups water to boiling; stir in quinoa.
• Return to boiling; reduce heat.
• Simmer, covered, for 8 minutes.
• Stir in corn.
• Return to boiling reduce heat.
• Simmer, covered, for 5 minutes more.
• Remove from heat.
• Let stand, covered, for 10 minutes.
• In a large bowl combine eggs, cornmeal, chopped red onion, parsley, cilantro, oregano, garlic, salt, and the cayenne pepper.
• Stir in quinoa mixture and bread crumbs.
• Using about 1/3 cup mixture for each patty, shape quinoa into eight 3/4-inch thick patties.
• Heat a lightly greased skillet or griddle.
• Cook patties, half at a time, for 6 to 8 minutes or until heated through and golden, turning once. Keep patties warm in a 300 degree oven while cooking the remaining patties.