We have all been at that place with leftovers we don’t know what to do with. This recipe is a perfect day 2 recipe for the cooked quinoa in your fridge. Plus, this whole-grain super food is so healthy and good for you, it’s great to keep in the fridge and ready to use.
Serve this as a vegetarian entrée, or as a side dish. It’s great both ways.
2 cups quinoa, cooked
2 large eggs, beaten
½ cup whole wheat bread crumbs
½ teaspoon sea salt
2 tablespoons fresh thyme, chopped
1/3 cup freshly grated parmesan
3 cloves garlic, finely minced
1 tablespoon olive oil
Beat eggs and fold all the ingredients together. Allow to sit to have the bread absorb some of the moisture. (At this point, if it’s too dry, add egg or milk. If it’s too moist, add extra bread and/or quinoa. Err on the moist side since it will dry out slightly when in the pan.)
Form 6-12 patties, depending on the size. Make them about 1 inch thick.
Heat the oil in a large skillet. Add prepared patties. Cook for 7-10 minutes until the patty is browned.
Carefully flip the patties with a spatula and allow second side to turn a golden brown. (If needed, do a second batch.) Serve.