These delicious appetizers are a favorite at all our Border Grill Catering parties! They are perfect for the holidays served with your favorite dipping sauce, or they offer a crunchy, savory way to dress up a bowl of soup. We like using organic Ancient Harvest Quinoa for this dish because it has already been rinsed to remove a naturally occurring bitter coating--quinoa’s self defense mechanism to keep away birds.
2/3 cup white or black quinoa, rinsed and well drained (if necessary)
1 1/3 cups water
1/4 cup all-purpose flour
1/4 cup grated cotija cheese
3/4 teaspoon salt
Freshly ground black pepper, to taste
4 green onions, white and light green parts only, finely chopped
1/2 bunch Italian parsley, chopped
1 egg yolk
3/4 cup canola or grapeseed oil
Place a small, dry saucepan over high heat. Add quinoa and toast for about 5 minutes, shaking and stirring constantly to prevent scorching. Transfer to a large saucepan and add water. Bring to a boil, reduce to a simmer and cook, covered, until water is absorbed, about 10 minutes. Set aside to cool.
In a large bowl, combine cooked quinoa, flour, cheese, and salt. Add onions, parsley, egg, and yolk. Stir thoroughly with a spoon until the mixture has the consistency of soft dough.
Heat oil in a large skillet over medium heat. Using two soup spoons, press batter into egg-shaped ovals and gently slide into the hot oil. Fry until the bottoms are golden and brown, less than a minute. Turn and fry the second side until golden, less than a minute. Drain on paper towels and serve warm.
|© 2012 Mary Sue Milliken and Susan Feniger. All rights reserved.|