Quinoa and millet patties
Ingredients:
- Serves 4
- 1/2 cup quinoa
- 1/2 cup millet
- 1 zucchini
- 1 carrot
- 1 clove garlic
- 1 egg
- 50 g Parmigiano-Reggiano grated
- dried breadcrumbs
- sesame seeds
- extra virgin olive oil
- salt, pepper
- Preparation and
- cooking time:
- 1 hour and 15 minutes
Method:
- Cook the quinoa and millet in 2 cups of water until all the liquid is absorbed, about 10 minutes.
- Finely dice the carrot and zucchini.
- In a non-stick frying pan, toast the sesame seeds in the olive oil.
- Add the broccoli and the carrot with the garlic clove and pinch of salt.
- Once cooked, add the pepper and blend to an even, creamy purée.
- Amalgamate the pure with the quinoa and millet, add the cheese and egg, and shape the mixture into
- small balls.
- Coat in the flour and breadcrumbs.
- Arrange the balls in an oven dish lined with parchment paper and bake in a preheated oven at 180°C.
- After 10 minutes, turn the balls to brown on the other side.
- Bake for another 10 minutes.
- Remove from the oven and serve.
Some Information About Quinoa:
Medicinal Use:
Quinoa leaves, stems and grains have been used traditionally by the indigenous peoples of the Andes for medicinal purposes: healing wounds, reducing swelling, soothing pain (toothache) and disinfecting the urinary tract.
They are also used in bone setting, internal bleeding, and as insect repellents.
Nutraceutical Use:
A quinoa protein concentrate which is food or pharmaceutical-grade has the potential use as an ingredient in human or animal nutrition supplements.
More Quinoa Recipes:
More Quinoa Recipes:
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