My daughter has recently become Pescatarian and since my son is not crazy about fish, I look for ways to add protein to our dishes. This recent discovery was well received so I decided to add it to my recipes.
For those of you who are not very familiar, Quinoa, although not a gain, looks very much like one and has some amazing qualities. It is a great source of protein, contains eight amino acids, helps to build muscle, promotes weight loss and stabilizes blood sugar. Hopefully I will discover more dishes with Quinoa soon.
Servings: 2-45 Zucchinis 1 tsp. salt 2 eggs – you can also just use egg whites 1/3 cup oil (I use light olive oil) 1/4 cup Quinoa
1. Bring 1/2 cup of water and Quinoa to a boil in a small sauce pan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.
2. Grate the zucchini using a coarse grater and place in a colander. Fold in the salt and leave to stand over a bowl for 30 min to allow the moisture to drain. Rinse and thoroughly wring out the zucchini.
3. Mix Zucchinis, eggs and cooked Quinoa – generously grind pepper in the mixture
4. Heat a layer of oil in a nonstick skillet. Using a tablespoon, drop heaps of this mixture into the hot oil. Using the back of a spoon press against the flapjacks to make them a little flatter. Turn them over after approximately 3 minutes or when they are golden brown. Drain on paper towels and continue to pan fry until you run out of mixture.
Today’s quotation: ” … living is like licking honey off a thorn.” Louis Adamic