I used to be scared of working with quinoa. Just like most people who have not worked with something before. I get scared in the kitchen just like you! I overcame the fear and have been popping out yummy quinoa dishes on a regular basis. Since I have completely got my family hooked on my Quinoa Burger, I wanted to try another spin using Quinoa. So I decided on Fritters. I added some southwestern flavors and some homemade ranch dressing to dip them in, and I liked them. I still like the burgers better, but this made a nice protein packed side dish.
Gluten Free Southwest Quinoa Fritters
adapted from: Mom Foodie
2 cups cooked quinoa
15 oz. can of black beans (drained but not rinsed)
1/2 sliced sweet onion
1 tsp. sea salt
1 tsp. powdered vegetable bouillon -or- chicken bouillon if you are not vegan
1/2 tsp. curry powder
1/2 cup corn flour
1 tbs chopped fresh cilantro
*1/2 cup of oil for frying
To cook quinoa, place 2 cups water in a saucepan with 1 cup of quinoa. Bring to a boil, reduce heat and cover. Simmer until all water is absorbed.
Place 1 cup of the cooked quinoa, 1/2 the can of beans, egg and the onion in food processor, and puree.
Place in mixing bowl, and add remaining ingredients, including the remained of the beans and quinoa. Stir well, then set aside for a few minutes.
Heat the oil over med-high heat.
Drop a few dollops of the quinoa and bean fritter mix into the hot oil.
I used a biscuit cutter to mold mine into nice round shapes.
When the bottom gets golden brown, flip to cook other side.
After both sides are crisp and lightly browned. Remove from oil and set on paper towels or rack, while cooking the rest.