Crispy Quinoa Cakes
Quinoa (pronounced keen-wah) is an ancient grain, or rather, seed, originating from the high altitude regions of the Andean mountains in South America. Originally grown by the Incas in Ecuador, Bolivia, Columbia and Peru, it was one of the few crops that could withstand the severe cold of winter and the extreme heat and drought of summer. Because of this, the Inca's called it the "mother of all grains" and held it sacred.
The reason so many people including myself are in love with quinoa is because it's gluten free, it's packed with protein (in fact, it is a complete protein), and it's so simple to make.
It cooks like rice, but much faster. Start with one part quinoa, two parts water. Make sure to rinse the quinoa first. This helps to remove most of the bitterness. Rinse well and use your fingers to rub the grains, until the water runs clear. I like to season the cooking water with salt, spices and a little olive oil to help mask some of its bitterness. Cover, bring to a boil and then turn down the heat and let simmer for 15 minutes. Let stand covered for 5 more minutes and then fluff with a fork. Done.
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- 1 cup uncooked quinoa, rinsed (check the package instructions)
- 2 cups low salt vegetable broth or water
- 1 can chickpeas, drained and rinsed