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Author Notes: 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
- 100 grams Quinoa
- 1 piece Celery
- 1 Carrot
- 1 tablespoon Parsley
- 2 Garlic cloves
- 1 Onion
- 2 Eggs
- 1 cup Dry bread crumbs
- 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.
- This recipe was entered in the contest for Your Best Vegan Recipe