When life gives you lemons, make
lemonade…or so the saying goes. Today is
a high of 6 degrees in Chicago, and thus a perfect day to stay inside and
tryout new recipes. Today’s
recipe was actually supposed to be zucchini and quinoa fritters, not a fried
rice-like concoction. Don’t get me
wrong, this still tastes damn good, but every recipe doesn’t always turn out
the way it is supposed to turn out.
Despite the setback, I did some quick thinking and just decided to stir
it all together…appetizer turned to side dish.
Enjoy!
Ingredients
2 cups chopped zucchini
½-teaspoon salt
1 cup chicken broth
½-cup quinoa
1 egg
3 garlic cloves, minced
½-teaspoon dried oregano
1 cup parmigiano-reggiano cheese
1 cup panko crumbs
salt and fresh ground pepper, to taste
3 tablespoons olive oil
Directions:
Place zucchini in a bowl and toss with
½ teaspoon salt. Dry a little with a
paper towl by gently squeezing the zucchini.
Prepare the quinoa per package directions (I tend to use chicken broth
instead of water to help flavor the quinoa)
I the zucchini bowl, add quinoa, egg,
garlic, oregano, fresh cheese, and panko crumbs. Season with salt and pepper; mix until
thoroughly combined. Heat olive oil in a
skillet and dump in the mixture. Cook
for ~10 minutes on medium-high heat, stirring often (kind of like fried rice).
Recipe Inspiration: Diethood.com
Picture Source: Lindsay Klindt
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