Crispy Parmesan Quinoa Cakes

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 2 tbsp Oregano, fresh
  • 1/4 cup Parsley
  • 1 Scallion

• Refrigerated

  • 4 Eggs, large

• Pasta & Grains

  • 1 1/2 cups Quinoa, raw

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 cup Panko bread crumbs

• Dairy

  • 1/2 cup Parmesan cheese, grated

Found on fifteenspatulas.com

Description

Ingredients

• 1.5 cups raw quinoa*
• 1 scallion, sliced
• 2 cloves garlic, finely chopped
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped parsley
• 2 tbsp fresh chopped oregano
• 1 cup panko bread crumbs
• 4 large eggs, beaten
• olive oil, for pan frying
• salt
• black pepper

Directions

• To cook the quinoa, rinse it well in a strainer with cold running water for a minute, then place in a saucepan with 3 cups water and a pinch of salt, and bring to a boil. Cover with a lid, reduce to a simmer over medium low heat, and cook for 15 minutes until the water is absorbed. Fluff the quinoa with a fork or spatula, and let it cool for about 5 minutes. Add the scallion, garlic, parmesan cheese, parsley, oregano, and panko bread crumbs, 1/2 tsp of salt, and 1/2 tsp black pepper to the quinoa, and toss to combine. Then add the beaten eggs, and stir until the quinoa is moistened. Using a 1/4 cup measuring cup, pack the quinoa mixture very firmly into the cup, then tap the cup on a flat surface to get the quinoa cake to release. Repeat with the remaining quinoa mixture. In a large nonstick skillet, heat enough olive oil to coat the bottom of the pan over medium heat, then fry the quinoa cakes for 5 minutes on each side, until golden brown. Remove the quinoa cakes to a paper towel to drain. Serve immediately, and enjoy!