I really like quinoa. I am still searching for a good recipe to try for creamed quinoa (like the dish from Zig Zag and La Nueva Palomino). If one of my recipe blogs that I follow features a quinoa recipe, I am usually a sucker to bookmark it and try it. This year, one of our interns is a vegetarian, this recipe popped up one day, and I couldn’t resist adding it to my menu for the week.
I got some non-excited responses from Greg and the kids, but after lunch, the reaction changed. It was a hit! Even Manuela, who shared with me a month ago that she has never liked quinoa in her 50+ years of living here, liked it and asked for the recipe. Success!
I will just post the link to the recipe: Quinoa and Spinach Patties
My patties looked exactly like the picture. I used fresh spinach that I just steamed in hot water. One note is to prepare the quinoa ahead of time (it is supposed to be cooled when you add it to the mix). I bought the perfect-sized little wheat buns, added a slice of melted cheese and barbecue sauce, and we went to town.
She suggests serving it with an avocado salad. I did just that. I have no clue what salad recipe she uses, but here is the one we like here in Peru:
- 1 large avocado, peeled and diced
- 1/2 red onion, diced
- 2 small cucumbers, peeled and diced
- 2 tomatoes, diced
- 1 small block of mozzarella cheese, cubed
- olive oil
- salt and pepper
1. Mix avocado, onion, cucumbers, tomatoes, and cheese in a small bowl.
2. Drizzle with olive oil and add salt and pepper to taste. Serve immediately.