12930 Quinoa Croquettes Serves 8 (3 croquettes per person) Wed Aug 06 08:12:00 -0700 2008 Wed Feb 04 09:38:42 -0800 2009 Licensed http://www.chow.com/recipes/12930 Wed, 04 Feb 2009 17:38:42 GMT Quinoa is called a grain, but technically it is not a grain but the seed of an annual herb. The Incas cherished it since it could grow where corn could not. Quinoa has been cultivated for thousands of years, making it one of the oldest food staples. The Inca name for quinoa is chesiya mama, meaning mother grain. Each year the Incan emperor would plant the first seed with a golden spade, and at the time of the solstice offerings of quinoa seeds carried in golden vessels were made to the Sun, Inti.

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  • Toast the quinoa in a nonstick skillet over medium-high heat, stirring constantly while scraping the bottom of the pan, for 5 minutes.
  • Place the quinoa in a small saucepan with ½ cup [360 mL] cold water. Simmer, covered, 10 minutes, or until all the liquid has been absorbed. Allow to cool.
  • Combine the quinoa, flour, garlic powder, Parmesan cheese, and salt and mix well.
  • Add the scallions, parsley, beaten egg, and egg yolk and blend thoroughly.
  • Heat the oil in a skillet over medium heat. Carefully drop 2-tablespoon [30-mL] portions of dough into the oil. Cook until the croquettes are golden brown. Drain on paper towels.
  • Serve 3 croquettes, warm, with lime wedges and salsa.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main ⅔ cup [160 mL] quinoa

    ]]>     ¼ cup [60 mL] flour

    ]]>     ½ teaspoon [3 mL] garlic powder

    ]]>     ¼ cup [60 mL] Parmesan cheese, grated or shredded

    ]]>     ½ tablespoon [8 mL] coarse salt

    ]]>     5 scallions, minced

    ]]>     3 tablespoons [45 mL] parsley, chopped

    ]]>     1 egg, beaten

    ]]>     1 egg yolk

    ]]>     ¾ cup [180 mL] vegetable oil, for frying

    ]]>     Lime wedges, for garnish

    ]]>     Salsa, for service

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