Jenni Gilbert This protein-packed, grain-like seed has soared in popularity over the last few years.
“I love it because it’s gluten-free and delicious,” says Kimi Harris, a food writer who loves the intersection of food and family and frugality.
“Plus, there are so many ways you can enjoy it. Besides an impressive protein content, quinoa contains plenty of antioxidants and anti-inflammatory proprieties.
“Any time I have leftover cooked quinoa, I make these little patties. They’re good hot or cold and are well suited to fighting afternoon hunger pangs.”
This is Kimi’s basic version – mixing quinoa, goat cheese, garlic and fresh herbs of your choice – but often she’ll add a handful of “very finely chopped this-or-that: broccoli, asparagus or cauliflower, depending on the season”. Experiment with your own quantities of each ingredient to suit your taste.
“It’s a bit of a stretch, but they could be described as a (very) distant cousin of arancini, Italy’s beloved deep-fried risotto balls,” Kimi says.
“In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible.” Easy peasy!
Kimi says they’re great on their own, slathered with ripe avocado or drizzled with hot sauce, or whatever other topping takes your fancy.
- Kimi creates recipes hoping to help other busy mums and time-poor people who want to keep themselves and their families well fed and food-curious. She writes The Nourishing Gourmet blog, where you can find more of her simple but delicious recipes.
