I’ve been working to find a successful recipe for quinoa that my family will actually eat.
Cooking quinoa has been a challenge….rinse first? Don’t rinse? Do you use a sieve? What?
So I tried un-rinsed. No problem. It could be the quinoa I purchased was pre-rinsed, and I will have a problem later. I have found rinsing causes clumping, uneven cooking, and a mushy consistency which drove me to try “un-rinsed”.
1 cup dry quinoa
1 3/4 cups water
Almost the 2/1 ratio but I was working un rinsed.
Bring the quinoa to the boil, drop the heat and cover simmering for 15-20 minutes until the liquid is gone. Fluff with a fork. Cool
In separate bowl combine 1 cup cooled quinoa
2 tablespoons self rising flour, or bisquick, or pancake mix.
On your cutting board:
6 mushrooms chopped
2 large hand full raw spinach
1/4 onion sliced thin
1/2 cup cheese. (Parmesan, gruyere, Swiss, mozzarella) what do you like with spinach and mushroom?
1 tspSalt divided into quarters
1 tsp Pepper divided into quarters
1 tsp olive oil in pan
Heat your sautée pan on the stove top
add olive oil and onions sautée 5 minutes add a 1/4 of the salt and pepper.
Add mushrooms and 1/4 of the divided salt and pepper
Cook mushrooms down till they release their liquid and smell really good!
Add spinach and 1/4 salt and pepper
Cook till wilted
Cool veggie mix, add to quinoa add cheese. Stir till everything combines nicely.
Use a nice large bowl to combine so no flour or cheese hides away.
Preheat nonstick pan or the pan you used to cook the veggies cleaned out, add a little olive oil or cooking spray.
Drop quinoa in patties in pan with a spoon, and flatten out with your spatula.
Cook 2-3 minutes per side till nicely brown.
Serve with additional spinach and your favorite condiment. Siracha mayo, Ranch dressing, or sweet and sour sauce. Grate some lemon zest for a fresh accent.