Quinoa is my go-to ingredient whenever I’m preparing a light, gluten free recipe. I’ve used it in the past in side dishes and appetizers. I’ve always wanted to use quinoa to make a vegetarian main course, and today I think I’ve accomplished that.
I created little patties flavored with carrots, crimini mushrooms, eggplant and blue cheese. I bound them using a combination of lecithin and xanthan gum. You could always use eggs instead. Making quinoa patties is simple. The filling should be moist and the outer part of the bite should have a crisp crunch. And after a healthy, light dish like this one, you can splurge on a decadent dessert. At least, that’s what I tell myself!
1. Info for Quinoa Patties (Galette de Quinoa Recipe)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Quinoa Patties (Galette de Quinoa Recipe)
- 1 cup quinoa
- 2 tablespoons caramelized yellow onions (see tips)
- 2 cloves garlic, finely minced
- 1 small carrot
- 6 crimini mushrooms, finely chopped
- 1 small eggplant, roasted, skinned and pulp gathered
- 2 tablespoons hummus, store-bought
- ½ cup Roquefort cheese (or any other cheese), coarsely crumbled
- 4 tablespoons canola oil (or any neutral oil), as needed
- 2-½ teaspoons xanthan gum
- 2-½ teaspoons liquid lecithin
- 1 sprig oregano, chopped
- 1 teaspoon coriander seeds, freshly ground
- ½ teaspoon cayenne powder
- 2 jalapeño peppers, roasted, skinned, seeded, finely chopped
- 1 teaspoon paprika
- 1/3 cup flat-leaf parsley, chopped
- 1 teaspoon black pepper, freshly cracked
- 1-½ teaspoons salt
- 2 tablespoons butter (or more oil)
- Place the quinoa in a small saucepan. Add 2 cups of water. Bring to a boil, then lower the heat to medium-high. Cook for 15 minutes. Stir well and add ½ cup of water. Cook for another 5 minutes until the water evaporates. Transfer to a mixing bowl. Fluff with a fork. Add hummus, chopped chile and the eggplant pulp. Mix well.
- In a small pan, heat 2 teaspoons of oil. Add the garlic and cook until golden. Add paprika, cayenne powder, ground coriander and oregano. Add the carrots and mushrooms. Cook for about 3 minutes. Season with salt and pepper.
- In a bowl, combine the xanthan gum, 1 tablespoon of oil and liquid lecithin (or 2 lightly beaten eggs; see tips). Add the xanthan gum / lecithin mixture to the quinoa mixture. The mixture will thicken.
- Add the caramelized onions, vegetables, crumbled Roquefort cheese and parsley to the quinoa. Adjust seasoning with more salt and pepper if necessary.
- Heat a large, non-stick pan with the remaining oil. Add butter. Once the butter is melted, place mounds of quinoa onto the hot pan, using an ice cream scoop. Make sure to space the quinoa patties about 1 to 2 inches apart so that they don’t touch each other, as they will expand when they’re cooked. Lower the heat to medium-high and pan-fry until golden. Using a silicone spatula, flatten the patties and flip them. Cook for about 4-5 minutes on each side until a golden crust is formed on both sides of the patties. Transfer to a platter. I cooked them in 2 batches.