I don’t know how else to describe quinoa other than “fun.”
If you’ve even eaten it, you probably know why. There is something about these tiny seeds that magically turn into little squiggles as they cook.
When cooked, they are nutty with a soft crunch, adding a fun flavor and texture to whatever meal you are incorporating them into.
But, these seeds are far from just being fun to eat.
As you’ve probably heard (since they seem to be all the buzz right now), quinoa is a nutrition powerhouse.
It is one of the only plant foods that is a complete protein, meaning it offers all of the essential amino acids in a healthy balance. It also has the highest level of potassium when compared to other grains.
Particularly for people following a vegetarian diet, who may be at risk of getting too little protein, quinoa is a great option to finding balanced nutrition.
You might notice, that I have been referring to quinoa as a seed and not a grain. That’s because quinoa isn’t actually a member of the cereal family like wheat, barley, rice, oats, etc.
Quinoa is referred to as a “pseudo-cereal,” since we cook and eat it like other grains. In reality it is the seed of a plant that is closely related to beets and chard.
When we received our blog assignment for this month’s Secret Recipe Club, we were excited to see that the Mother and Daughter duo from K and K Test Kitchen are as crazy about quinoa as we are. Kelsey and Kim’s Quinoa Zucchini Cakes seemed like the perfect combination of fresh garden herbs and summer zucchini.
The patties made for a great summer dinner. Light, but satisfying, they were full of flavor with a perfect cheesy undertone.
Yield: 8 patties
- 2/3 c quinoa, dry
- 1 cup zucchini, grated
- 1/3 cup whole grain breadcrumbs
- 2 garlic cloves, minced
- 2 Tbsp Asiago cheese, fresh grated
- 1 Tbsp fresh basil, chopped, or 1 tsp dry
- 1 Tbsp fresh chives, chopped, or 1 tsp dry
- ¼ tsp salt
- 1/8 tsp ground black pepper
- 2 eggs, beaten slightly
- 1 - 2 Tbsp butter
- Mix the quinoa with 1 1/3 c water in a medium saucepan and bring to a boil. Simmer, covered over low heat for 15 minutes, or until the water has been absorbed and the quinoa is fluffy. Uncover, and let the quinoa cool slightly.
- Press the grated zucchini between two paper towels to remove some of the extra moisture.
- In a large bowl, mix the quinoa, grated zucchini, breadcrumbs, garlic, cheese, basil, chives, salt and pepper. Taste the mixture and adjust the seasonings if desired.
- Add the egg and mix until the mixture is moist.
Heat 1 Tbsp of butter in a large cast iron skillet over medium high heat. Shape the quinoa mixture into ¼ c patties. Place the patties on the skillet. Cook for 2-3 minutes, flip, and continue cooking for an additional 1-2 minutes, until the patties are golden.
Repeat with any additional mixture, adding butter if the skillet seems dry. Keep the finished patties warm in a low oven until everything has been cooked.
- Serve with your favorite dipping sauce and a salad.
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Just in time for the zuke glut! Great SRC pick.
Yum! Sounds good!!
These look so good!!! have all the ingredients. Making these at home tonight!
This is the only way my husband will it quinoa so that is what we have. Great SRC pick!
Yum. I love quinoa – it’s one of my favourite ingredients – and the fact that it’s such a super food is an added bonus. These patties look fabulous. I made something similar a while back with peas and feta – zucchini and taleggio sounds like a great combo.
Thanks! Peas and feta sounds like a great combo!
Thanks for the quinoa lesson =) I’ve never actually tried it even though everyone around me seems to have gotten the bug. This will be the first recipe I try!
Thanks Karen! We hope you like it!
I have recently started eating a ton of quinoa – it’s so good and it’s GOOD for you!! I love that you picked this recipe for SRC. You did a beautiful job!! 🙂
Thanks Avril! We tend to get on quinoa kicks. It becomes quite addicting!
I finally got my husband to love quinoa as much as I do! It was one of those things I wanted to try and did and loved it. Then I tried to convince him that he needed to try it and he was very resistant…and then he finally did and it’s one of his favorites now 🙂 He says it has this magical quality of taking on the flavor of what it’s in…for example, I make quinoa stuffed peppers and he thinks it takes on the taste of the turkey in it.
Anyways…YUM to quinoa + zucchini together! Gotta try these for sure 🙂
That’s win for sure! Quinoa stuffed peppers sounds fantastic!
I just learned something new today! Thanks for the information on quinoa – I want to go quiz someone now. 😀
I’ve already pinned and can’t wait to try these! YUM!
Another great recipe for me to try with all this zucchini I have. What was in your dipping sauce. It looks like you may have used beets and I have an abundance of those also.
Thanks Wendy! We actually used a homemade ketchup as our dipping sauce. We’re working on getting the recipe up here soon!
Quinoa is so perfect!
What a great way to enjoy two of my favorite ingredients: quinoa and zucchini! Awesome pick this month 🙂
Haha! I don’t know that I’ve ever thought as quinoa as fun, but I do love it!! These patties look great– especially with all the fresh summer zucchini right now!
I am definitely pinning this recipe, I cannot get enough recipes with zucchini or quinoa, and you joined them both, so….. irresistible!
What a great recipe!! I love seeing all these fantastic ways to use quinoa!
As a BIG fan of quinoa, these look just amazing and are a great SRC pick!