WHY THIS QUINOA RECIPE WORKS
While we liked the earthy flavor of the red quinoa, regardless of how long we cook quinoa, it merely didn’t soften enough to create cohesive patties. Classic white (or golden) quinoa performed far better and upping the quantity of cooking liquid delivered even more cohesive patties since the quinoa cooked up extra-moist. We skipped the usual toasting step, which encourages the individual grains to separate rather than stick together. As for the binders, we tried mashed beans and potatoes, a variety of cheeses, bread, and processing some of the quinoa itself—but only the duo of a whole egg plus one yolk and cheese were successful. Chilling the formed patties for 30 minutes further ensured that they stayed together. Baking was an appealing hands-off cooking method, but the heat of the oven-dried them out. It was much easier on the stovetop to create a crust on the exterior while maintaining a moist interior. Because the patties needed at least 8 minutes on each side to set up and cook through, cooking them over medium heat prevented burning but still resulted in a nice crust.
GATHER YOUR INGREDIENTS
- ½ cup of oil sun-dried tomatoes, chopped coarse, and one tablespoon oil
- 4 scallions, fine chopped
- 4 Minced garlic cloves
- 2 cups of water
- 1 cup washed white quinoa
- 1 teaspoon salt
- lightly beaten, 1 large egg + 1 large yolk
- 2 ounces chopped baby spinach
- 2 ounces shredded Monterey Jack cheese
- ½ teaspoon grated lemon zest + 2 teaspoons juice
- 2 tablespoons olive oil
EQUIPMENTS
- Chef's Knives
- Dry Measuring Cups
- Liquid Measuring Cups
- All-Purpose Whisks
- Measuring Spoons
- Silicone Spatulas
- Mixing Bowls
- Jar Spatulas
BEFORE YOU BEGIN
We like the convenience of prewashed quinoa to cook. If you buy unwashed quinoa, quinoa should be rinsed before cooking it to remove the bitter protective coating (called saponin) after dried on a towel. The white quinoa is the one used to develop this recipe. Do not substitute for black or red quinoa; the patties will not hold their shape together.
INSTRUCTIONS
Line rimmed baking sheet with parchment paper. Heat tomato oil in a large saucepan over medium heat until it's shimmering. Add scallions and cook until softened, 3-5 minutes. Stir in garlic and cook for about 30 seconds until fragrant. Stir in water, salt, and quinoa, and bring to simmer. Reduce the heat to a medium-low, cover, and continue to simmer for 18 to 20 minutes until the quinoa is tender. Remove the pot from heat and let it sit, covered about 10 minutes until the liquid is fully absorbed. Transfer the cook quinoa to a large bowl and let cool for 15 minutes.
Add sun-dried tomatoes, egg, egg yolk, spinach, Monterey Jack, lemon zest, and lemon juice to cooled quinoa and mix until uniform. Divide the mixture into 8 equal portions (about 1/2 cup each), pack firmly into 1/2-inch-thick patties (about 31/2 inches wide), and place on prepared sheet. Refrigerate, uncovered, until patties are chilled and firm, about 30 minutes.
Heat one tablespoon of olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Carefully lay 4 patties in the skillet and cook them for 8 to 10 minutes until well browned on the first side. Gently flip patties and continue to cook for 8 to 10 minutes until golden on the second side.
Transfer the patties into a plate and tent loosely with aluminum foil. Return now-empty skillet to medium heat and repeat with remaining one tablespoon olive oil and remaining four patties. Serve.
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