I have made these quinoa fritters numerous times in a variety of different flavours but this Mediterranean fusion is my favourite. Quinoa is a gluten-free pseudograin and is technically a seed. Being a complete protein, it contains all 20 amino acids that are required by the body to function properly.
Makes 15 fritters
1.5 cups organic white quinoa, soaked and rinsed before cooking as per packet instructions
4.5 cups of water
1 cup cooked chickpeas
3/4 cup peas, defrosted
1/3 red onion, chopped finely
1 large portabello mushroom, chopped finely
1 small organic carrot, chopped finely
6 marinaded olives, pitted and chopped
1/2 TBSP crushed garlic
1 TBSP tomato paste
Handful fresh herbs of choice- I used fresh basil and oregano
1 cup of GF breadcrumbs
1/2 cup nutritional yeast
Olive oil, to drizzle (optional)
1) Cook the quinoa in the water until cooked and let it cool.
2) Mix all the ingredients together and divide evenly into balls on a lined baking tray. I used an ice cream scoops.
3) Mix the GF breadcrumbs and nutritional yeast in a bowl. Flatten the balls gently and coat in the breadcrumb mixture.
4) Drizzle with olive oil. Bake for 45minutes, turning halfway.
❁ The leftovers can be frozen.
❁ In my experience, white quinoa tends to soak more liquid and has a binding texture. This makes it preferable for this recipe.
❁ ADDIT: I recently made a green thai curry version of these fritters. I used cooked organic white quinoa, organic peas, cubed carrots, 1/3 cup good quality green curry paste, julienned kaffir lime leaves, coriander, kale and chickpeas. They turned out delicious!
Love and light,
“The best preparation for tomorrow is doing your best today.” – H. Jackson Brown Jr.