Using a fine mesh strainer, wash quinoa and millet under cool water for three minutes.
2 ¼ cups water
½ teaspoon salt
In a medium saucepan, combine quinoa, millet, water, and salt. Cook over medium heat and bring to a boil. Cover, decrease heat, and simmer until quinoa and millet is very soft and tender, about 45 minutes. Remove from heat and cool to room temperature.
4 large eggs
In a small bowl, beat eggs and set aside.
3 heaping cups cooked quinoa and millet
1 cup panko bread crumbs
½ medium red onion, finely chopped
4 cloves garlic, finely chopped
½ cup grated parmesan cheese
½ cup coarsely chopped black kalamata olives (about 6 ounces)
⅓ cup chopped parsley
1 tablespoon lemon or lime zest
½ teaspoon salt
½ teaspoon coarsely ground black pepper or crushed red pepper flakes
In a large bowl, mix quinoa, millet, bread crumbs, onion, garlic, cheese, olives, parsley, lemon zest, salt, pepper. If you have extra quinoa-millet, store it in an airtight container and use as a healthy side dish for another meal.
Add beaten eggs and stir until all of the mixture is moistened.
Using a ⅓ or ½ cup measure, scoop out mixture and form into a patties using your fingers.
2 tablespoon olive oil, plus more as needed
In a large skillet over medium low heat, heat olive oil. Cook four to six patties at a time on each side until lightly browned, about 4 to 5 minutes each side. Flip and cook other side. Remove and place on a paper towel lined plate. Add additional oil as needed and cook remaining patties.
Serve warm with tartar sauce, lemon sauce, or barbecue sauce
From MakeBetterFood.com. . (makebetterfood.com/recipes/herb-quinoa-millet-cakes/). Adapted from Joy the Baker.
½ cup coarsely chopped black kalamata olives (about 6 ounces)
⅓ cup chopped parsley
1 tablespoon lemon or lime zest
½ teaspoon salt
½ teaspoon coarsely ground black pepper or crushed red pepper flakes
2 tablespoon olive oil, plus more as needed
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Using a fine mesh strainer, wash quinoa and millet under cool water for three minutes.
In a medium saucepan, combine quinoa, millet, water, and salt. Cook over medium heat and bring to a boil. Cover, decrease heat, and simmer until quinoa and millet is very soft and tender, about 45 minutes. Remove from heat and cool to room temperature.
In a small bowl, beat eggs and set aside.
In a large bowl, mix quinoa, millet, bread crumbs, onion, garlic, cheese, olives, parsley, lemon zest, salt, pepper. If you have extra quinoa-millet, store it in an airtight container and use as a healthy side dish for another meal.
Add beaten eggs and stir until all of the mixture is moistened.
Using a ⅓ or ½ cup measure, scoop out mixture and form into a patties using your fingers.
In a large skillet over medium low heat, heat olive oil. Cook four to six patties at a time on each side until lightly browned, about 4 to 5 minutes each side. Flip and cook other side. Remove and place on a paper towel lined plate. Add additional oil as needed and cook remaining patties.
Serve warm with tartar sauce, lemon sauce, or barbecue sauce
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