- Special Pricing
- Active Time 20m
- Total Time 30m
- 2/3 cup quinoa
- 1 1/3 cups water
- 1/4 cup all purpose flour
- 1/4 cup grated Cotija cheese
- 3/4 teaspoon salt
- freshly ground black pepper
- 4 scallions, white and light green parts, finely chopped
- 1/2 bunch Italian parsley leaves, chopped
- 1 egg
- 1 egg yolk
- 3/4 cup vegetable oil
- Lemon wedges for garnish
- Red salsa for serving
Wash the quinoa and drain well. Place a small dry saucepan over high heat. Add the quinoa and toast, shaking and stirring constantly with a wooden spoon to prevent scorching, about 5 minutes. Transfer to a large saucepan and add the water. Bring to a boil, reduce to a simmer and cook, covered, until the water is absorbed, about 10 minutes. Set aside to cool.
In a large bowl, combine the quinoa, flour, cheese, salt and a pinch of freshly ground black pepper. Add the scallions, parsley, egg and egg yolk. Blend thoroughly with a mixing spoon until the mixture has the consistency of a soft dough.
Heat the oil in a large skillet over medium heat. Using two soup spoons, press the batter into egg-shaped ovals and gently slide into the hot oil. Fry until the bottoms are golden and brown, less than a minute. Turn and fry the second side until golden, less than 1 minute. Drain on paper towels and serve warm with lemon wedges and red salsa.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
395 calories; 32g total fat; 77mg cholesterol; 383mg sodium; 22g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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