Today, to break in the new book, I whipped up a batch of Little Quinoa Patties. I didn't quite have everything that the recipe called for, and adjusted it to be gluten free, so my adaptation is a little different than the original.
4 large eggs, beaten
2.5 cups cooked quinoa
1/2 tsp salt
1 yellow onion, chopped
3/4 cups "breadcrumbs" made from gluten-free cereal
1/2 cup finely chopped broccoli florets
3 cloves finely chopped garlic
1/2 cup mozzarella cheese
1 Tbl caramelized onion (leftover from earlier in the week)
You begin by combining the eggs and quinoa, then stir in the rest of the ingredients, adding the breadcrumbs last. Let the mixture sit for a few minutes before shaping into patties.
When finished, they were lovely. Not exactly a flavorful kick in the mouth, even with all that onion and garlic, but tasty none the less. I tried mine with barbecue sauce, sweet and sour sauce, and sour cream. In small amounts, each completed the flavors just fine. I think that if I'd had a stronger cheese on hand, instead of the mozzarella that was used, they'd have been more flavorful.