We’ve made a variety of fritters with quinoa lately, and this one introduced a new combo that we hadn’t had before. Carrots, onion and slivered almonds.
Items in the box:
- 1/2 cup quinoa
- 1 yellow onion
- 3 oz shredded carrots
- 4 tbsp slivered almonds
- 2 lemons
- 1 spice mix
- 2 tsp tomato paste
- 1/4 cup gluten-free breadcrumbs
- 1/4 cup grated pecorino cheese
- 5 oz baby kale mix
- 1 avocado
Since our quinoa took 10-12 minutes to cook (you want the water to evaporate and the quinoa to be fluffy.) We got all our other ingredients prepared.
- Peel onion and dice
- Roughly chop the shredded carrots.
- Roughly chop the slivered almonds
- Halve the lemons.
Once our veggies and nuts were ready, we heated up 1 tbsp of EVOO in a large nonstick pan over medium heat. When the oil is shimmering, add your onion, carrots and half of the almonds and cook until the vegetables have softened. (About 7 minutes) Once this is done, add your spice mix and tomato paste, cooking a stirring occasionally until completely combined. Transfer to a large bowl.
Now it’s time to make our quinoa cakes. While we’ve cooled our quinoa in the past on a plate, this time we just toss it into the bowl with our veggies, breadcrumbs, percorino cheese, and 1 egg. It’s suggested to mix by hand, but I often use a fork or spoon depending on the consistency.
Our avocado for our mixed kale salad with beyond firm, so it ended up being more for show rather than anything else.
While this was an interesting take on quinoa fritters/cakes… I think I would have left out the almond slivers and added in some fresh parsley.
Stay tuned next week where we try out a new food service… Terra’s Kitchen!