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Quinoa Croquettes Recipe

 

This recipe is excerpted from Anna Getty’s cook book Anna Getty’s Easy Green Organic. It is one of our favorite recipes!  Thanks Anna!

“I love the crunch of the outside of these croquettes (or patties). Quinoa is a protein and nutrition packed grain. 24 whopping grams of protein per cup of the uncooked grain. It is relatively high in magnesium, manganese, phosphorous as well as folate, copper, iron and zinc. It has a nutty flavor and makes a great burger. These are mini-burgers. They can be enjoyed by vegetarian and omnivores alike. Make a whole batch and freeze them and then heat them up later in the skillet. The tangy cilantro yogurt sauce also boosts the protein content. Remember, when a woman is pregnant she requires 70 grams of protein a day. Serve these patties with a large fresh salad. The tanginess of the cilantro yogurt sauce is the perfect accompaniment. BTW, kids love them too. For them serve with ketchup.”

Serves 6

Cilantro Yogurt Sauce

1 large bunch fresh cilantro, stemmed

1/4 cup soy sauce

1/4 cup ume plum vinegar

1 small white onion, quartered (about 1/2 cup) [ok? seems more clear]

2 cups plain yogurt

1/3 cup olive oil

Quinoa Croquettes

1 cup uncooked quinoa, washed thoroughly

1 medium carrot, peeled and grated on medium holes

1 small zucchini, grated on medium holes

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1 scallion, finely chopped (white and green parts)

1 teaspoon garlic powder

1 teaspoon salt

6 sprigs fresh parsley, stemmed and minced

1 large egg

1/4 cup all-purpose flour

Grapeseed oil for cooking

To make the sauce, combine the cilantro, soy sauce, vinegar, and onion in a blender or food processor and blend until smooth. Stop the motor and add the yogurt and olive oil. Blend until creamy. Transfer the sauce to a container with a lid and refrigerate for at least 1 hour.

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To make the croquettes, combine the rinsed quinoa with 2 cups of water in a small pot and bring to a boil. Lower the heat, cover, and simmer for 15 minutes, or until the water is completely absorbed. Remove from the heat and transfer to a medium bowl to cool.

When cool add the carrot, zucchini, scallion, garlic powder, salt, parsley, egg, and flour. Mix well. Using your hands, form the mixture into patties about 1/2 inch thick and 2 inches in diameter.

Pour just enough oil into a large skillet to cover the bottom of the pan, and heat the oil over medium heat. Working in batches, lay the quinoa cakes in the pan and cook for about 3 to 4 minutes. (You can probably cook 5 to 6 patties at once.) When the cakes are golden, turn them over and cook until the second side is golden. (Check by lifting up a side with a spatula.) Add additional oil as needed, and remove any brown bits that accumulate in the pan as you cook.

Remove the cakes from the pan and place them on a plate lined with recycled brown paper bag. Serve hot, drizzled with the Cilantro Yogurt Sauce. Or put the yogurt sauce in a bowl for dipping.

Team PAM

**REMINDER – Pregnancy Awareness Month’s blog post is for moms and expectant parents by moms (and of course some experts sprinkled in – and some mom’s are licensed board certified experts!).  HOWEVER, we are not giving blanket ADVICE on what you should be doing, eating, how you should be exercising, parenting, etc.  These are opinions, food for thought….think about it all, talk with your mate, and when it comes to diet, exercise, and health questions, ALWAYS discuss and seek advice from your medical health provider.

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Anna Getty’s Easy Green Organic, nutrition and pregnancy, organic food, postnatal nutrition, Pregnancy, Pregnancy Awareness Month, Quinoa recipe

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