I'm just going to ignore the fact that I probably need a swiss chard intervention and instead focus on the quinoa in this recipe. Quinoa is so in right now, isn't it? This whole grain is like pasta in that it absorbs marinades and pestos incredibly well. You could make any kind of pesto for this recipe, really - basil, spinach, kale or swiss chard. And you can enjoy this any way you want. It's so packed full of flavor I feel like it could make a great veggie burger, or in a pita with some hummus, falafel style (it sure looks like falafel). It was delicious on an arugula salad with sliced avocado and a fried egg on top (poached would work as well) because everything is better with a runny yolk. Everything.
1/2 c white quinoa
3-4 large leaves of swiss chard, washed, with ribs
1 large clove garlic
2 T olive oil
1 egg
1/4 c panko
salt, pepper
1/2 cup uncooked quinoa makes 6 patties. Wash the quinoa and cook similar to rice (I used my mini rice cooker) with a 1 to 2 portion of quinoa to liquid. You can use water or broth, and add seasonings like salt and pepper to the liquid. Meanwhile, make a small batch of pesto by blending the swiss chard, olive oil and garlic along with salt and pepper. It can be chunky. Once quinoa is cooked fluff with a fork into a bowl. Stir in pesto. Add beaten egg and panko and mix. Form into medium sized patties and place on a plate. I think with the egg and the panko the quinoa binds really well but they are still delicate and require a little gentle handling. Heat a non-stick pan with a bit of oil (grape seed or other variety) and sear patties until brown on each side.
ليست هناك تعليقات:
إرسال تعليق