Quinoa patties with goat cheese & remoulade

• Vegetarian

• Produce

  • 1 Carrot, medium
  • 3 Green onions

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 3 tbsp Olive oil mayonnaise, low-fat

• Pasta & Grains

  • 1 cup Quinoa, dry

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Kosher salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 3/4 cup Bread crumbs

• Dairy

  • 3 tbsp 0% plain greek yogurt, plain
  • 3 oz Goat cheese, soft
  • 1/4 cup Parmesan cheese

Found on runningtothekitchen.com

Description

Ingredients

• 1 cup dry quinoa
• 1 medium carrot, shredded
• 3 green onions, finely diced
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 3 large eggs, beaten
• 1/4 cup (1 oz) Parmesan cheese, finely shredded
• 3/4 cup bread crumbs
• 3 oz soft goat cheese, crumbled
• 2 Tbsp olive oil for pan-frying, divided
• 3 Tbsp low-fat olive oil mayonnaise
• 3 Tbsp 0% plain Greek yogurt
• salt and pepper, to taste

Directions

• Bring 2 cups of water to a boil in a medium sauce pan. Add the quinoa, stir, and return to a boil.
• Cover and simmer for about 12 minutes. Remove from heat and allow to steam, with lid on, for
• minutes. Fluff with a fork.
• In a medium bowl, combine the cooked quinoa with the carrot, onion, salt, and pepper. Stir in
• the eggs, bread crumbs, and cheeses until well blended. Form the mixture into balls and then
• flatten into 1-inch thick patties.
• Heat 1 tablespoon of oil in a large skillet over medium heat. Add 4 of the patties and cook 6-8
• minutes or until golden brown. Flip and cook an additional 2-3 minutes, until browned. Remove
• to a plate lined with paper towel to absorb excess oil. Repeat with remaining oil and patties.
• While patties cook, combine the mayonnaise, yogurt, salt and pepper in a small bowl. Serve hot quinoa patties with remoulade.