Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

Welcome Home Sophie!

I love quinoa, don't get me wrong, but it's such a high maintenence grain...You can never measure it without spilling.

It is hard to pronounce, and you can always spot a rookie if they say quee-no-a instead of keen-wa.  You have to rinse the bitter outer coating off first, using a seriously fine mesh strainer.

 However, it easy to cook and does so rapidly.  It is high in protein and a good source of magnesium.  It substitutes for almost any grain in almost every situation.   Even if it does look a little like a protozoan once it's been cooked with that little spiral tail that comes out we will keep scooping this out of the bulk bins at Central Market and cooking it up.

I slightly overcooked this batch for Heidi Swanson's Quinoa Patties--thought it might help hold them together a little.

From Super Natural Every Day

 2 1/2 cups cooked quinoa, cooled to room temperature (this is 2 cups cooked with 3 cups water)

4 large eggs, beaten

1/2 tsp. fine-grain sea salt (I used kosher)

1/3 cup finely chopped chives

1 yellow or white onion, finely chopped

3 cloves garlic, finely chopped

1/3 cup grated parmesan or Gruyere cheese (I used crumbled goat cheese)

1 cup whole grain bread crumbs (I used panko)

Water, if needed

Extra virgin olive oil

Combine quinoa, eggs, and salt in a medium bowl.  Stir in the chives, onion, garlic, and cheese.  Add the bread crumbs, stir, and let sit for a few minutes so crumbs can absorb some of the moisture.

I made mine up to this point and then let sit in the refrigerator until I was ready to make them.  I also used garlic chives in place of the garlic and chives.  You can find them at most Asian markets.


The completed mixture should be moist enough to form into patties--you can add more bread crumbs or a bit of water to adjust.

Heat oil in a large skillet (I used an electric skillet) over medium-low to medium heat.  Form the mixture into 1" thick patties and cook for 7-10 minutes until bottoms are browned.

 Cover the skillet while the first side is cooking, then flip and cook for an additional 7 minutes.

Sophie returned today after a road trip to D.C. with Ian and a week of summer camp.  Her first plane trip by herself!  She is ready for some good, healthy home cooking. Much to her surprise, she liked the carrot, grape, ginger and peach juice we made earlier.  To round out our vegetarian day I sauteed yellow zucchini to go with dinner.

 Like everything from the kitchen of Heidi Swanson, these quinoa patties are delicious, healthy and satisfying.  The leftover mix will keep in the refrigerator for a few days--I will cook the rest for lunch.

I know you are not supposed to watch TV while you are eating, but it was Megamind!  Glad to have her home.


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