2/3 cup quinoa
1 2/3 cups water
2 Tbl vegetable oil
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
2 ea garlic cloves, finely chopped
1/3 cup all-purpose flour
1/3 cup feta cheese, crumbled
1 tsp salt
1/2 tsp black pepper
1/2 cup Italian parsley, finely chopped
2 ea eggs
3/4 cup vegetable oil
DirectionsWash the quinoa in a fine mesh strainer and drain well. Place quinoa in a small sauce pan with the water. Bring to a boil, reduce heat to a simmer, and cook, covered, until all the water is absorbed, about 10 minutes. Set aside to cool.
Heat the 2 Tbl of vegetable oil in a medium skillet. Add the onion, celery, carrot and garlic to the pan and cook until the vegetables are tender. Set aside to cool.
In a large bowl, combine the cooled quinoa, cooled vegetables, flour, feta, parsley, eggs, salt and pepper. Blend thoroughly with a wooden spoon or rubber spatula until the mixture has the consistency of a soft dough.
Heat the oil in a large skillet over medium heat. Using two soup spoons, gently slide the batter into the hot oil. Fry until the bottoms are golden brown, about 1 minute. Turn and fry on the second side until golden, about 1 minute.
Drain on paper towels and serve warm.
Yield: 15 – 20 fritters