Quinoa…it’s like an intern: seems kind of like a pain, don’t always know what to do with it, but has lots of uses if you are able to recognize its potential (just a third-party perspective of a current intern).
The other night I noticed I had some leftover cooked quinoa and set off on a mission to use it in a different way. I wanted something easy, warm and hearty that could be made in big batches for the week.
Super simple and totally freeze-able, these little guys are a perfect weeknight meal after a long day as a quinoa intern. A frozen dinner that’s technically still 100% homemade (#win).
Satisfying, savory and crispy golden brown, these are basically glorified adult chicken nuggets. You’re welcome.
Baked Zucchini, Corn, & Quinoa Fritters
Prep Time: 15 mins, Cook Time: 20 mins, Total Time: 35 mins Makes: about 12 smallish cakes or 8-10 larger patties.
- 3/4 c cooked quinoa
- 1 1/2 c shredded zucchini, squeezed dry
- 1/2 c corn kernels
- 1 small onion, chopped
- 3 Tbsp flour
- 2 cloves of garlic, minced
- 2 Tbsp chopped cilantro
- 1 Tbsp olive oil
- 1 1/2 flax egg (1 1/2 Tbsp flaxseed + 5 Tbsp water)
- Salt and pepper to taste
- Preheat the oven to 400, and spray a baking sheet or line with parchment paper.
- Bring the quinoa plus 1 1/2 cups of water to a boil, then cover and reduce the heat to low. Cook for 12 minutes then turn off the heat and let stand covered, for an additional 5 minutes. Remove the cover, allow to cool to room temperature, then fluff with a fork.
- Saute the olive oil, garlic and onions on medium heat until translucent.
- Grate the zucchini on a box grater (or use a food processor if you’re lazy like me), squeeze the excess water out and add to the pan. Toss together with the onion and garlic just to coat with flavor, then remove from the heat to cool.
- Stir the onion/zucchini mixture, along with the corn kernels and herbs into to the cooked quinoa. Season to taste.
- Add the flax egg and flour and mix thoroughly.
- Form patties to whatever size you like, ranging from nugget to burger.
- Bake for 12 minutes, flip and bake for an additional 12 minutes.
- Serve with your favorite aioli, Greek yogurt, apple sauce (yes it’s delicious), or embrace the nuggets and go for the ketchup.