Quinoa Fritters with Pesto and Goat Cheese
These healthy quinoa fritters are filled with creamy goat cheese, basil pesto and sun-dried tomatoes then lightly pan-fried. Always a crowd pleaser!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Bob's Red Mill Quinoa (uncooked - any variety )
- 2 cups chicken broth (or water)
- 4 ounces goat cheese (crumbled)
- 1/4 cup parsley (minced)
- 1 clove garlic (minced)
- 1/4 cup pesto
- 2 tablespoons sun-dried tomatoes (minced)
- 2 eggs
- 1/4 cup Bob's Red Mill almond flour (or regular bread crumbs)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 1
Prepare quinoa according to package instructions using chicken broth instaed of water if you wish. Fluff with a fork when it's done cooking then remove quinoa from pot and place in a medium bowl. Let quinoa cool slightly.
- 2
To the bowl with the cooked quinoa, add all remaining ingredients. If the mixture seems dry, add another egg. If it seems wet, add more almond flour.
- 3
Form mixture into patties - any size you wish. If you're serving as a main course, make them slightly larger. If you want them to be bite-sized for an appetizer, make them about the size of two tablespoons.
- 4
Pre-heat griddle or a large skillet over medium-high heat. Spray with cooking spray or use a little oil. Cook patties for 5-6 minutes per side. Serve warm, room temparture or chilled.