Vegetarian Quinoa Cutlets
3 servings
90 minutes
Quinoa vegetarian patties are a harmony of flavors and textures inspired by modern healthy eating trends. At their core is quinoa, an ancient grain rich in proteins and amino acids, while chickpeas add richness and tenderness to the dish. Aromatic mushrooms, garlic, and onions enhance the composition, creating a rich flavor with subtle nutty notes. Tahini and lemon juice add zest to the patties, while herbs provide freshness. Baking or pan-frying gives them an appetizing crispy crust. These patties are perfect for serving with ajvar and yogurt, creating a light and nutritious dish. They can be used as a standalone meal or as part of a more complex gastronomic ensemble. A great choice for those who appreciate the taste and benefits of natural ingredients.
1
Rinse quinoa several times in warm water. Drain it in a fine sieve, transfer to a pot, add water (the water should be twice the amount of quinoa), and salt. Cook the quinoa according to the package instructions, which should take no more than 30 minutes.
- Quinoa: 70 g
- Vegetable oil: 40 ml
2
Chickpeas can be taken ready from a can, or soaked and boiled until soft in advance. Remove the skin from the chickpeas.
- Canned chickpeas: 200 g
3
Grind the chickpeas in a blender or mash them into a puree.
- Canned chickpeas: 200 g
4
Finely chop the onion and garlic. Trim the tough stems of the oyster mushrooms and cut them into small pieces.
- Onion: 1 head
- Garlic: 2 cloves
- Oyster mushrooms: 70 g
5
Heat vegetable oil in a pan, sauté garlic and onion until lightly golden.
- Vegetable oil: 40 ml
- Garlic: 2 cloves
- Onion: 1 head
6
Add mushrooms and fry until they release moisture and brown.
- Oyster mushrooms: 70 g
7
Mix a third of a cup of cooked quinoa, all the chickpeas, half of the sautéed mushrooms with onion and garlic. Add tahini and lemon juice. Season with salt and pepper. Blend everything into a smooth, thick mixture.
- Quinoa: 70 g
- Canned chickpeas: 200 g
- Garlic: 2 cloves
- Onion: 1 head
- Oyster mushrooms: 70 g
- Tahini: 1 teaspoon
- Lemon juice: 1 tablespoon
- Parsley: 2 sprigs
- Cilantro: 2 sprigs
8
Add 2/3 cup of cooked quinoa (use the remaining quinoa in other dishes), add the remaining mushrooms, and mix the mass well again.
- Quinoa: 70 g
- Oyster mushrooms: 70 g
9
Divide the mass into six equal parts, roll them into balls, and flatten slightly to shape into round patties. Coat in corn flour.
- Cornmeal: to taste
10
Transfer the cutlets to a baking sheet lined with parchment paper, brush them with vegetable oil, and place in an oven preheated to 240 degrees for 7-10 minutes. Alternatively, fry in a pan with vegetable oil until golden brown. Serve with ajvar and yogurt.
- Vegetable oil: 40 ml
- Ajvar (pepper relish): to taste
- Soy yoghurt: to taste
