If you've been seeing a lot of black quinoa at the Community Food Hubs recently, we've created some delicious recipes that you can create at home, that will make the best of this nutritious and delicious ingredient.
Top Tips:
Any colour quinoa works in this recipe; black, white or red.
To cook quinoa, place 1 cup in a saucepan and cover with 2 cups cold water or hot vegetable stock. Bring to the boil. Cover and simmer for about 20 minutes, or until swollen and softened. Remove from the heat, keeping the lid on the saucepan for a further 5 minutes to make sure all of the liquid has been absorbed.
Use up any leftover veg and grate it into the mix.
The fitters can be oven baked instead of fried.
Ingredients
1 cup black quinoa, cooked (See Tip)
½ cup canned chickpeas plus 2tbsp liquid from the can, mashed or crushed with a fork
1 cup grated courgette
½ cup grated carrot
¼ cup chopped spring onion
2 garlic cloves, crushed
¾ cup chickpea flour
¼ tsp ground paprika
Salt and pepper
oil for frying
Method
- Place all the ingredients in a mixing bowl and stir to mix well.
- Prepare a 2 baking sheets with greaseproof paper and set aside.
- Using slightly damp hands, roll desert spoonfuls of the mixture into balls, then flatten slightly to make a fritter shape. Place on one of the baking sheets. Use up all the quinoa mixture.
- Heat a little oil in a non-stick frying pan and begin to fry the fritters in batches, without overcrowding the pan. Turn when crisp on the bottom, after about 3-5 minutes. Continue to cook for a further few minutes, or until the fitters are crisp and golden on both sides.
- Transfer the cooked fritters to the seconds prepared baking sheet. Cover with foil to keep warm, if preferred.
- Repeat the frying process until all of the fritters are cooked.
- Serve hot, warm or cold with a dipping sauce
