Quinoa (“keen-wah”) is often considered a grain, but its true identity is a seed. It plays the role of a gluten-free grain perfectly though! It’s also a complete, plant-based protein! It can be purchased at most supermarkets and is quick and easy to cook. It’s easy to incorporate into other dishes or can be a great side dish. It’s really a perfect food, so its popularity is no surprise.
Anytime we make quinoa, we make extra knowing it’s not going to waste, even if we simply throw in a few fruits and veggies, drizzle with avocado oil, and sprinkle with salt and pepper. Yum!!! We recently made Easy Greek Quinoa Salad for my boyfriend’s Mediterranean dad (and he loved it!), so we brainstormed what to do with the extra quinoa. Since eggs are a staple for me, hash browns naturally came to mind. These can be served as hash brown patties, a fun snack, or even a side dish. And like all my favorite recipes, it’s tweakable! If you don’t like an ingredient, omit it. If you want to add a spice or herb, by all means throw it in!!! This is a great foundation for other forms of deliciousness!!!
ABOUT THE INGREDIENTS:
- Quinoa. I typically use tri-color quinoa, but we happened to have white when we created this recipe.
- Red Onion. While I usually like my veggies chopped bigger, you’ll notice the finely chopped veggies make it easier for the patties to bind. The patties will begin to stick together as they cook.
- Red Bell Pepper. Same as with the red onion.
- Jalapeno. Adjust the quantity based on how much spice you like. You can also remove seeds to tame down the heat.
- Cilantro. Remember these are tweakable. You can omit the cilantro if it’s not your thing; I know it’s not for everyone.
- Himalayan Pink Salt and Pepper. Flavor and nutrient profile.
- Egg. This helps bind the patties together.
- Arrowroot Flour. This is the same as arrowroot power or starch. This also helps bind the patties and is a great gluten-free substitute for all-purpose flour. It’s also healthier than cornstarch, and if you must use a flour or starch, you might as well use one with some nutritional benefits. Arrowroot flour can aid in digestion, may help treat UTIs, boosts immune system, and more. If this isn’t already in your kitchen, I recommend getting it in stock. It will come in handy.
- Avocado Oil. The avocado oil is for cooking the patties in the skillet. Since the oil is going to get hot, I recommend avoiding extra-virgin olive oil. You could also try coconut oil.
SELECTING THE EQUIPMENT:
- Mixing Bowl
- Cutting Board
- 2 cups cooked quinoa
- 4 tablespoons (¼ cup) red onion, finely chopped
- 4 tablespoons (¼ cup) red bell pepper, finely chopped
- 2 tablespoons jalapeno, finely chopped (more if you like spicy)
- 2 tablespoons cilantro, chopped
- ¼ teaspoon Himalayan pink salt
- 1/8 teaspoon black pepper
- 1 whole egg
- 4 tablespoons (¼ cup) arrowroot flour/powder
- 2 tablespoons of avocado oil (for cooking, I don’t typically measure)
- Combine all the ingredients in a medium size mixing bowl.
- Pour 1 tablespoon of oil in skillet on medium heat.
- Once oil is heated, place 4 or 5 balls of quinoa patty mix in skillet (oversized golf balls).
- Use the spatula to flatten the quinoa balls and shape them into round patties. You need to form them quickly but delicately. I simply pushed in the edges to make them smooth.
- Cook each side 6 to 7 minutes. If you try to flip them too soon, they may fall apart. They will bind together as they cook.
- Remove and serve.