I admit it… I’ve been a wee bit obsessed with Quinoa in the past couple of weeks. I’ve always loved recipes featuring this super seed but Keya’s not quite ready to try those yet as most are salads. As she has finally started to react positively to her Quinoa “khichdi” (an indian preparation involving cooking lentils and rice with vegetables and mild spices like tumeric and garlic) I made it my mission to create more recipes with simple handy ingredients.
Marie, my helper, miscalculated the quantity and accidentally cooked an enormous batch of Quinoa for a salad I wanted to make a few weeks ago. This recipe was a result of wanting to use up leftover plain- cooked quinoa, but has turned out to be such a big hit with Keya, that its becoming a regular item on our weekly meal plan 🙂
Nutrition report: Quinoa is packed with fiber, calcium, iron and folate and is a fantastic source of vegetarian protein. Shredded veggies pack in loads of flavor and vitamins.
– 1 cup cooked Quinoa
– 1 small onion, very finely chopped
– 1/4 cup finely grated carrot + finely grated broccoli
– 1 small handful, coriander, finely chopped
– 1 clove garlic, grated
– Salt & Pepper, to taste
– 3-4 tbsp dried breadcrumbs (optional)
1. In a large mixing bowl, place cooked, drained quinoa along with remaining ingredients. Mix well while mashing everything together using lightly oiled hands.
2. Heat a tablespoon of olive or vegetable oil in a non-stick pan. Scoop a small handful of the mixture into your hands and shape into a ball and flatten into a cutlet.
3. Gently place the cutlets into the pan and cook till golden brown. Flip and cook on the second side.
4. Place the cooked cutlets on a paper towel/ napkin to remove any extra oil. Cool the cutlets and cut up into age appropriate bite sized portions and serve with or without some ketchup on the side 🙂
These cutlets are rather delicate and very soft. The crust formed on the outside is easily chewable even for a toddler with fewer teeth. Happy eating!