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
Ingredients
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100 grams
Quinoa
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1 piece
Celery
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1
Carrot
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1 tablespoon
Parsley
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2
Garlic cloves
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1
Onion
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2
Eggs
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1 cup
Dry bread crumbs
Directions
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Wash the quinoa and rub it in your hands until the fine film that contains it is released.
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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.
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In the food processor, put the celery, carrot, parsley, garlic and onion and finely chop the vegetables.
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Put the vegetables in a pan with 2 tablespoons of hot oil and cook for half an hour, add water from time to time.
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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).
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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.
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