Quinoa fritters are a great thing to make during the week because they’re easy, generally quick, and reheat really well.
Quinoa is such a great staple for vegetarians. One serving (a 1/4 cup) has 15% of your daily iron, 6g of protein and a good amount of fibre. It’s also very affordable and low-cal if that’s a concern. Just to clear up any confusion, “Royal” quinoa is a mix of red and white quinoa. If you just have one or the other, you can use that as well because the texture won’t change much—I just like it for aesthetics.
Although I just ate the fritters on with a dip, I think they could be really good crumbled into pastas or used as a sandwich filling. They’re really filling and pack lots of flavour, but they’re versatile in the sense that they would taste good in a ton of different dishes with all kinds of sauces. I adapted a recipe from here.
And as for my visit to the The Delicious Food Show! It’s taking place all weekend at the Better Living Centre with hundreds of exhibitors and a handful of great guest speakers. I was lucky enough to be there on the day where Martha Stewart was speaking, which on its own was a cool experience because she’s basically built her own empire of food and home companies. I was sad that Nadia G. (from Bitchin’ Kitchen) wasn’t going to be there when I was, but I was soon distracted by non-stop food sampling.
One of my favourite food trucks was one called ME.N.U. which served creative fried rice balls stuffed with all different kinds of fillings, and topped with yummy sauces. I could have eaten an embarrassing amount of those. Another exhibitor which really stood out was Hot Bunzz, which gourmet buns filled and topped with innovative foods. Mine had beets, quinoa and walnut pesto, just to list off a few.
There’s also a blog called Cucina Moderna which has some interesting videos on cooking tips, recipes and product comparisons. If you’re interested, give it a look.
Makes 12 fritters
- 1 cup royal quinoa, uncooked
- 3/4 tsp. sea salt
- 1/2 cup parmesan cheese, finely granted
- 2 large eggs
- 1/2 tsp. smoked paprika
- 1 small onion, finely minced
- Black pepper to taste
- 3/4 cup all-purpose flour, plus some for dusting
- Vegetable oil for frying
For Creamy Dill Dip:
- 1/2 cup plain greek yogurt
- 1 tsp. fresh dill (or dried, whatever you have in your kitchen)
- 1 clove garlic, minced
To make fritters: Rinse quinoa in cold water, then place in a pot with 2 cups of water. Add salt, bring to a boil, then lower down to a simmer, uncovered, for 12-15 minutes until the water has absorbed/dissolved. Remove from heat and allow to cool completely.
In a large bowl, mix together cooked quinoa, parmesan cheese, eggs, onion, pepper and flour. Lightly dust your hands with flour so the dough doesn’t stick to your hands, then roll about 3 tablespoons of the mixture into a ball and set it on a dry surface. Repeat with remaining mixture.
Heat oil in a frying pan. Flatten the balls slightly before placing them into the pan, then fry for 3-5 minutes on each side until golden brown and crispy. Drain excess oil by placing them on a paper towel, then serve with your favourite dip.
For reheating: Preheat oven to 350 degrees F. Place patties on an ungreased baking sheet and bake for 5 minutes, turning over once. Test the middle to make sure the fritter has heated up all the way through.
To make dip: Mix the yogurt, dill and garlic together in a small bowl. Allow to sit for 20 minutes for flavours to develop, although it’s not necessary. Refrigerate any leftovers in an airtight container.