Quinoa has many nutritional properties, and in fashion since the UN has declared 2013 International Year of the Quinoa. Originally from Bolivia, the plant feeded the pre-Columbian civilizations from the Andes region. This is a recipe to eat quinoa in a tasty and simple way, that can be accompanied with a lettuce salad, tomato or pepper slices. —Daniela Richino
Dry bread crumbs
In This Recipe
Wash the quinoa and rub it in your hands until the fine film that contains it is released.
Boil the quinoa with water (1 part of quinoa with 2 parts of water) in a covered pot for 10-15 minutes. The quinoa is cooked when it has doubled its volume. Add a pinch or two of salt only at the end of the cooking time.
In the food processor, put the celery, carrot, parsley, garlic and onion and finely chop the vegetables.
Put the vegetables in a pan with 2 tablespoons of hot oil and cook for half an hour, add water from time to time.
Mix the vegetables with the cooked quinoa (the quinoa must have a dry consistence). Amalgamate the ingredients, add a raw egg, salt and pepper. You can add if you like a little grated ginger (optional).
With the wet hands form the croquettes, roll them in flour, one egg and the breadcrumbs. Fry them in abundant oil until they start to colour.