Hi guys! I’m back in the great land of America where vegetables are aplenty and the internet actually works. So.glad.to.be.home. It was a great trip (with more pictures and recaps to come) but it was definitely time to come home. I was running out of clothes, my body couldn’t handle any more sweets, pasta or wine and with 12 days until my brother’s wedding, I need to detox and get back to crossfit pretty much asap. When I walked in the door around 2:30pm yesterday, I had grand plans of getting all my laundry done, catching up on the mail/bills, attempting to answer some work emails and making some sort of dinner with every green food item I could find in the house. That all went to shit the minute the washing machine filled up to the “super load” level and then went silent. As in that lovely thingy in the middle that’s supposed to turn back and forth decided to quit on me when I have a 51 lb (they let the 1lb. slide) suitcase filled with dirty clothes and exactly 1 pair of clean underwear. So yeah, that’s why I’ve got one more guest post for you today from the lovely Nicole. I’m betting quinoa patties sound way better than a jet-lagged bitch fest from me. There is a bright side to this lovely little predicament though…I’m finally getting a front loading washer…I just might have to hand wash underwear for a few days before that happens.
Hi readers of Running to the Kitchen! Gina has not only been a great blog friend, but also a huge inspiration. I mean, could her pictures be any more eat-worthy? My keyboard has learned to dodge the drool she induces. Outside of her incredible photography and healthy, yet delicious recipes, Gina is a working woman like myself. To maintain a more than full-time job while keeping up a booming blog keeps Gina beyond busy. And on top of all that, to lead the active and healthy lifestyle that she does! Can we say Superwoman?
I hope she’s enjoying her vacation very much(I did!). If for no other reason because I’m insanely jealous! Italy is, without a doubt, one of the places I love most in this world. I have fond memories or breseola, pizza, and house red wine that is cheaper than water. Literally. Gina, girl….have a BLAST. Have a pizza and some wine for me, I’ll do the running this week!
So while Gina is off having the time of her life, I’m honored to be occupying a small piece of her blog to share with you, dear readers, one of my favorite recipes.
As a blogger, sometimes we post recipes we are sooooo excited to post. We’re sure everyone is going to think the idea is brilliant, the pictures are beautiful, and it will undoubtedly be the best thing to cross their lips in the past decade. But then, the recipe receives very little traffic and too few comments on its epicness.
Other times, recipes we post are ones we’re pretty certain won’t draw a crowd, no one will make, people may even think are stupid, and we nearly didn’t post them because they bordered on blog-unworthiness. And those posts go viral and everyone flocks to the store to gather the ingredients, whip up the recipe, and report back that you’re a genius and they will never be able to thank you enough for the best recipe ever.
Okay, I exaggerate a bit, but this recipe I want to share is one of the former…one of the recipes that is a hidden gem and that to date, holds no street cred around the net. Let’s change this, alright?
Quinoa is a whole grain (seed, technically) that is quickly gaining popularity for its protein and fiber content while being versatile enough to make appearances in recipes for every meal of the day. These quinoa patties can be mixed up ahead of time (or use leftover quinoa) and reheat as leftovers beautifully. These have a “meaty” texture that may even win over the carnivore in your life…or yourself. If you try these and don’t love them…well, I just don’t think that will happen! Enjoy!
- 1 cup dry quinoa
- 1 medium carrot, shredded
- 3 green onions, finely diced
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 3 large eggs, beaten
- ¼ cup (1 oz) Parmesan cheese, finely shredded
- ¾ cup bread crumbs
- 3 oz soft goat cheese, crumbled
- 2 Tbsp olive oil for pan-frying, divided
- 3 Tbsp low-fat olive oil mayonnaise
- 3 Tbsp 0% plain Greek yogurt
- salt and pepper, to taste
- Bring 2 cups of water to a boil in a medium sauce pan. Add the quinoa, stir, and return to a boil.
- Cover and simmer for about 12 minutes. Remove from heat and allow to steam, with lid on, for
- minutes. Fluff with a fork.
- In a medium bowl, combine the cooked quinoa with the carrot, onion, salt, and pepper. Stir in
- the eggs, bread crumbs, and cheeses until well blended. Form the mixture into balls and then
- flatten into 1-inch thick patties.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add 4 of the patties and cook 6-8
- minutes or until golden brown. Flip and cook an additional 2-3 minutes, until browned. Remove
- to a plate lined with paper towel to absorb excess oil. Repeat with remaining oil and patties.
- While patties cook, combine the mayonnaise, yogurt, salt and pepper in a small bowl. Serve hot quinoa patties with remoulade.