Quinoa is extremely versatile, nutritious and tasty. These patties are very easy to make and go well as a side dish with anything you might want to pair them with. Here we present them with our potato tortillas.
1 cup quinoa (washed well and cook as per package directions untilt he little seeds open)
1 medium sized carrot
1 cup celery, washed and chopped
1/2 cup red onion, chopped
1/2 tsp. garlic powder
1 spring of parsley
1/8 cup sweet green pepper (your favorite, we used seeded Anaheim)
1 medium tomato, seeded and chopped
1/2 cup brown rice flour (or you can pulverize your own brown rice in a blender)
3 Tbsp. cornstarch
Salt to taste
Olive oil
Put all the ingredients, except the cornstarch, the salt and the olive oil, with 1/2 cup of water in the blender and process till smooth.
Scrape into a bowl and add the salt, and the cornstarch, blending well.
Heat a little bit of olive oil in a skillet and after forming the patties with a large spoon, drop into the skillet and wait till you see the edges beginning to brown before you flip them.
Cook on both sides till golden brown.
Yield: Depending on how large you make them, between 8 and 10.
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