SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chimichurri Quinoa and Corn Patties

Makes: 4 servings Yield: 2 quinoa patties and 1 cup lettuce mixture each
Prep 40 mins Cook 6 mins  per batch
Chimichurri Quinoa and Corn Patties
Ingredients
  • 1 1/4  cups  water
  • 1/2  cup  quinoa
  • 1/2  cup  frozen whole kernel corn
  • 2  eggs, lightly beaten
  • 1/4  cup  yellow cornmeal
  • 1/4  cup  finely chopped red onion
  • 2  tablespoons  snipped fresh parsley
  • 2  tablespoons  snipped fresh cilantro
  • 1  tablespoon  snipped fresh oregano
  • 3  cloves  garlic, minced
  • 3/4  teaspoon  salt
  • 1/8  teaspoon  cayenne pepper
  • 3/4  cup  soft whole grain bread crumbs (1 slice)
  • 3  tablespoons  white wine vinegar
  • 2  tablespoons  olive oil
  • 1/8  teaspoon  ground black pepper
  • 4  cups  shredded romaine lettuce
  • 1/2  cup  chopped tomato (1 medium)
  • 1/4  of a small red onion, very thinly sliced and separated
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 265,
  • Fat, total (g) 11,
  • chol. (mg) 93,
  • sat. fat (g) 2,
  • carb. (g) 31,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 4,
  • pro. (g) 9,
  • vit. A (IU) 4616,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 157,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 603,
  • Potassium (mg) 476,
  • calcium (mg) 91,
  • iron (mg) 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe