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Quinoa Rissoles

by Lucy (follow)
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2013 is International Year of Quinoa, according to the United Nations Food and Agriculture Organisation (UNFAO), so let's take the opportunity to make use of this amazing seed. Quinoa originates from The Andes Mountains regions of Bolivia and Peru, where the locals have been eating it as a staple food for centuries.

Quinoa Rissole Wrap

Quinoa is the PERFECT food for vegetarians who are always on the lookout for sources of protein. Quinoa is a protein all on its own and contains all the Essential Amino Acids (EAAs). It is really easy to make these Quinoa Rissoles, served with my Mango Chutney (see Recipe Yum), hommous and greens as a Vegetarian Wrap.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 6-8 servings

Mix the ingredients together

2 cups cooked white quinoa
200 g tinned chick peas
1 onion
2 eggs
1 cup finely chopped parsley (or spinach)
3 tablespoons olive oil

Fry the rissoles in oil

Cook the raw white quinoa exactly as you would cook rice. Allow it to cool.
Drain the tin of chick peas and add to the cooked quinoa.
Finely chop the onion and fry in a little oil until browned. Add to the quinoa mix.
Add the finely chopped parsley to the quinoa.
Add the eggs to the quinoa and mix all the ingredients together well.
Form into small round shapes and fry in the olive oil in a fry pan. Allow about 5 minutes to brown each side of the rissole, then flip over to brown the other side.

Rissoles sizzling in the pan

Allow the cooked rissoles to drain on a paper towel and serve with Mango Chutney and yogurt and a delicious salad (they go very well with my Sweet Potato and Basil Salad - see Recipe Yum)

Quinoa Rissoles with Mango Chutney

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