I am a glass half full kind of person about nearly everything. Sundays and quinoa recipes are two of the things I’m glass half empty about. (I’ve had just about as many bad quinoa recipes as I’ve had good.)
Like clockwork, Mr. Prevention and I strike the Sunday blues between 1 and 3pm each and every Sunday. You know, that lull of the weekend almost being over and the quickly approach, long work week. There we were at 1pm yesterday, staring at one another, deep into our Sunday blues. Pathetic.
Being the antsy soul that he is, Mr. Prevention insisted we get outside. It was a beautiful day and his prod was just what I needed to snap out of the blues, get some exercise, and enjoy Sunday…if only for a bit.
We headed about 8 minutes from home to a state park. We seriously need to take advantage of all the nature and hiking paths around more often. We hiked about three-fourths of a mile before coming to a fork in the road: sand dune #1 or sand dune #2. We challenged ourselves and headed up the steeper of the two. A smaller few dunes later, we arrived at the prettiest view of Lake Michigan yet. The waves were crazy and the sand was white, soft, and stunning. The sky was a beautiful — bright blue with just a few fluffy clouds. Paradise.
Unlike all of the beach-goers, we continued hiking along the beach, filling our shoes with sand.
We eventually arrived to where the greenery met the water and we paused to take in the views. We were looking at one another when all of a sudden a wave of water comes up and over our feet. All we could do was laugh. It was 3.8 miles of Sunday bliss before retreating back into the inevitable Sunday blues.
Much like Sunday afternoons, I made these quinoa patties with a sour attitude. I don’t have an answer as to why I make things that I truly believe will be a flop, but I was completely intrigued by this concept. I was willing to risk the flop in exchange for being wrong and the enjoyment of a healthy, new vegetarian delight. Besides, Mr. Prevention was out of town and worst case scenario, there’s always leftovers. Or cereal. I’m always down for cereal.
Low and behold, these BLEW me away. Really. I wanted to eat all 8. I stopped at 2 and added a salad, but they were truly that good. I also appreciated that unlike a lot of “cakes” and “patties” (crab, salmon, etc.), these held together without any effort at all. I love when I’m wrong…sometimes!
Who has a reason for me to not hate Sundays? 😉 I’d love to be wrong about that and shake my Sunday blues!
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
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 15 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.
Yield: 8 patties (about 3 1/2 inch diameter, 1 inch thick) with 2 teaspoons remoulade each.
Nutrition Information (per patty): 244 calories; 11.9 g. fat; 80 mg. cholesterol; 293 mg. sodium; 24.8 g. carbohydrate; 2.4 g. fiber; 10 g. protein
Result: I LOVED these! Loved, loved, loved. Mr. Prevention resisted trying them (I did make them when he was out of town, so he tried leftovers), and even he loved them. My mother-in-law tried these as well…thumbs up from her. These were simple to make and you can prep the quinoa ahead of time for a faster meal yet. I was shocked at how much flavor these had and the dollop of remoulade was the perfect touch. I served these along side an arugula salad. I great, light summer meal!
I am going to be playing catch-up today after being away most of last week at AADE. Hockey game tonight, too. 😀