CRUNCHY QUINOA RECIPES

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CRISPY QUINOA CAKES RECIPE | EATINGWELL



Crispy Quinoa Cakes Recipe | EatingWell image

These flavorful quinoa cakes can be pan-fried or air-fried for a crispy exterior. Serve with your favorite dipping sauce or on top of leafy greens.

Provided by Paige Grandjean

Categories     Healthy Quinoa Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 10

2?½ cups cold cooked quinoa
½ cup finely shredded carrot
½ cup finely grated Parmesan cheese
2 tablespoons thinly sliced fresh basil, plus more for garnish
2 garlic cloves, grated
½ teaspoon salt
½ teaspoon ground pepper
3 large eggs, beaten
¾ cup whole-wheat panko
3 tablespoons olive oil, divided (or cooking spray, if using air fryer)

Steps:

  • Combine quinoa, carrot, Parmesan, basil, garlic, salt, pepper and eggs in a medium bowl; stir until well combined. Stir in panko.
  • Form the mixture into 8 patties (about 3/4 inch thick and 3 inches in diameter), using about 1/3 cup for each. Arrange the patties on a parchment-lined baking sheet. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  • Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Cook 4 patties, turning once, until golden brown and crispy, 5 to 7 minutes on each side. Transfer to a serving platter and repeat with the remaining 1 1/2 tablespoons oil and 4 patties. (Alternatively, preheat an air fryer to 375°F for 5 minutes. Coat the basket with cooking spray; place 4 patties in the basket and cook until lightly browned, 5 to 7 minutes. Flip, and cook until golden brown and crispy, 5 to 7 more minutes. Coat the basket with cooking spray again and repeat with the remaining 4 patties.) Garnish with basil and serve hot.

Nutrition Facts : Calories 385 calories, CarbohydrateContent 39 g, CholesterolContent 148 mg, FatContent 19 g, FiberContent 5 g, ProteinContent 15 g, SaturatedFatContent 4 g, SodiumContent 560 mg, SugarContent 2 g

CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS RECIPE | CATHERINE ...



Crunchy Quinoa-Crusted Chicken Tenders Recipe | Catherine ... image

Provided by Catherine McCord

Categories     main-dish

Total Time 1 hours 40 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 19

1 1/2 cups cooked quinoa
1/2 cup breadcrumbs 
1 teaspoon kosher salt 
1/2 teaspoon garlic powder 
1/4 teaspoon paprika 
2 large eggs 
2 pounds chicken tenders or chicken breasts cut into strips 
Olive oil, for cooking 
Lemon Yogurt Dipping Sauce, recipe follows
Roasted Cauliflower, recipe follows
1 cup plain Greek yogurt
Juice of 1 lemon 
1 tablespoon chopped fresh parsley
1 tablespoon Dijon mustard 
1/4 teaspoon garlic powder 
1/4 teaspoon kosher salt 
4 cups cauliflower cut into florets (yellow, purple, white and green)
2 tablespoon olive oil 
Kosher salt

Steps:

  • Pour the quinoa onto a towel and blot to remove any excess moisture.
  • Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat.
  • Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side.
  • Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well.
  • Preheat the oven to 425 degrees F.
  • Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.

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