What a flop. I was expecting a main course of quinoa patties, but the mixture just crumbled when I tried to shape it. My fix was to flatten all of it into one big pancake in the baking pan. The end product held together and was crunchy, but was bland for an entrée, so there were lots of leftover slices.
Over the next few days, I toasted or microwaved the leftover pieces and slathered them with almond butter or sweet pepper and sunflower seed spread for a weekday breakfast. On the weekend, I topped a warmed slice with sautéed mushrooms, herbs, leeks, peppers, and a poached egg for brunch. The quinoa pieces remained crunchy and were a good complement to the toppings.
This recipe allows you lots of flexibility: You can add any combination of herbs and spices or finely chopped vegetables.
- red or tan quinoa, rinsed and drained
- ground cumin
- curry powder
- minced cilantro
- finely chopped green onions
- finely chopped spinach or kale
- almond meal and/or corn meal
- Toast the quinoa in a dry pan until it turns a shade darker. Transfer the quinoa to a bowl, add boiling water to cover, and soak until you see the little quinoa curlicues (you can also bring the quinoa and water to a boil on the stove or in the microwave until you see the curlicues). Drain.
- Meanwhile, toast the ground cumin, turmeric, and curry powder until just fragrant.
- Heat oven or toaster oven to 375º. Transfer the toasted spices and quinoa to a large mixing bowl. Add remaining ingredients and mix well.
- Pour contents into a baking pan lined with parchment paper or foil. Spread evenly. Bake until it forms one solid, crispy piece.
* For a vegan egg substitute: Mix 1 part chia seeds with 3 parts water and chill for 15 minutes until gelatinous.