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Chimichurri Quinoa and Corn Patties

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  • Makes: 4 servings
  • Yields: 2 quinoa patties and 1 cup lettuce mixture each
  • Prep: 40 mins
  • Cook: 6 mins per batch

Chimichurri Quinoa and Corn Patties

Directions

  1. In a medium saucepan bring the 1 1/4 cups water to boiling; stir in quinoa. Return to boiling; reduce heat. Simmer, covered, for 8 minutes. Stir in corn. Return to boiling; reduce heat. Simmer, covered, for 5 minutes more. Remove from heat. Let stand, covered, for 10 minutes.
  2. In a large bowl combine eggs, cornmeal, chopped red onion, parsley, cilantro, oregano, garlic, 1/2 teaspoon of the salt, and the cayenne pepper. Stir in quinoa mixture and bread crumbs.
  3. Using about 1/3 cup mixture for each patty, shape quinoa mixture into eight 3/4-inch-thick patties. Heat a lightly greased griddle over medium heat. Cook patties, half at a time, on hot griddle for 6 to 8 minutes or until heated through and golden, turning once. Keep patties warm in a 300 degrees F oven while cooking the remaining patties.
  4. Meanwhile, in a large bowl whisk together vinegar, oil, black pepper, and the remaining 1/4 teaspoon salt. Add lettuce, tomato, and sliced red onion; toss gently to coat. Divide lettuce mixture among serving plates. Top each serving with two cooked patties.

Nutrition Facts (Chimichurri Quinoa and Corn Patties)

  • Per serving:
  • 265 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 93 mg chol.,
  • 603 mg sodium,
  • 31 g carb.,
  • 4 g fiber,
  • 4 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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