It’s Meatless Monday! Truth be told it’s Meatless Monday every day of the week around here, but for those of you who do enjoy eating meat but also recognize the health and environmental benefits of eating a little less of it but are often at a loss for what to make, here’s a perfect recipe for you. Quinoa is the only plant based complete protein and with the addition of eggs and cheese, this makes a delicious protein packed Vegetarian main dish, which also wouldn’t be bad as a side dish when you’re not embracing the meat free world. Bonus, they’re even gluten free. If you have leftover quinoa or cook it the day or two before, these fritters come together quickly, with a cheesy, crispy exterior, complete the meal with a salad and/or roasted veggies, yum.

 Crispy Quinoa Fritters

Author: Sweet Green Kitchen’s Jen Jones

Adapted from one of my favorite recipe books, Heidi Swanson’s “Super Natural Every Day”, Little Quinoa Patties.

Ingredients:

3 cups cooked Quinoa (from 1 cup uncooked)

4 extra large Eggs

Chopped Red Onion – 1 small or ½ of one large OR about 4 Shallots

3 cloves garlic – minced

¼ cup chopped Parsley

½ teaspoon Sea Salt

¼ teaspoon Red Pepper Flakes

½ cup Chick Pea (Garbanzo) Flour OR ½ cup dried Bread Crumbs

½ cup grated Asiago Cheese (Gruyere would also be good here)

1 cup (divided) grated Pecorino Romano OR Parmesan

About 1 – 2 Tablespoons Butter or Olive Oil or a combo

Optional:

Zest of one Lemon

Juice of ½ Lemon

Chopped Sun Dried Tomatoes

Fresh Herbs – about 1 teaspoon Thyme or Oregano

Directions:

In a medium bowl combine the Quinoa, Eggs, Onion, Garlic, Parsley, Salt & Red Pepper, Chick Pea Flour or Bread Crumbs, Asiago Cheese, ½ cup of the Romano cheese and any of the optional ingredients you like. Chill in the refrigerator for 15 minutes or longer (sometimes I mix it up in the morning and then it’s ready to go when I get home at night).

After 15 minutes, heat the butter and/or olive oil in a large non stick skillet. Scoop out about ¼ cup of the quinoa mixture (I use a spring loaded ice cream scoop, pressing it against the inside of the bowl to help it hold together a little more) and drop it into the heated skillet. About 6 – 7 fritters should fit in the pan. Cover and cook over medium heat for 7 – 10 minutes until the bottoms are browned.

Sprinkle some of the remaining ½ cup of Romano cheese on top of each fritter and then flip over in the pan and flatten out a bit with the spatula. Cover the pan and cook for another 7 minutes or so until browned on the other side.

Remove from the skillet and place on a serving platter and then continue to cook the rest.

Makes about 12-15 fritters, serve 2-3 per person.

Leftovers keep great in the fridge for a few days, they’re good cold or heated up. Enjoy them over a salad or in a wrap, if you like with a little hot sauce and hummus.

Note: we’ve tried these with all types of different sauces and finally came to the conclusion they’re perfect all on their own.