|I made these originally during the Summer Olympics 2012. Can you tell?|
My kids love these. They are hard to resist when hot out of the pan.
2 1/2 cups of cooked quinoa (follow directions on package)
4 eggs, lightly beaten
1/2 tsp salt
1/2 c chopped scallions
1/2 finely chopped white or red onion
1/3 c Parmesan cheese (preferably not the kind that comes in a can)
3 cloves garlic, minced
1 c whole wheat bread crumbs
Mix together the quinoa, eggs, and salt in a medium-sized mixing bowl, and stir in the scallions, onion, cheese, and garlic. Add the bread crumbs and let it sit while you get the pan ready. Heat about 1 tablespoon of olive or canola oil in a large frying pan on medium to medium low-heat. Once it's hot, scoop about a golf-ball-sized spoonful of the quinoa mix, shape it gently into a patty, and place it into the oil. (This is easiest if your hands are wet.) Cook on one side until the underside is golden brown, and flip over. Cook until the patty is firm in the middle, about 7-9 minutes total.
Green Goddess Dipping Sauce
I throw this together all the time for various things, especially when I don't want to use store-bought dressing but I need either a dip for carrots and celery, or a sauce. Adding a little water to it will change its consistency so that you can also use it as a dressing. If you have fresh basil or other herbs, feel free to experiment.
1/2 cup non-fat Greek yogurt
1/2 - 1 tsp salt
1/4 tsp freshly ground pepper
small handful of baby spinach leaves, chopped
zest from 1/2 lemon
1 T lemon juice
1/2 tsp dill weed
1/2 clove finely minced garlic, more or less depending on your taste
1 chopped scallion (optional)
1 t olive oil (optional- makes it a little smoother)
Blend together with an immersion blender or something similar until smooth. Add a little water or milk, 1 T at a time until a desired consistency is reached.