This meal came from a kind of conglomeration of a number of different motivations. We had just gotten Heidi Swanson's Super Natural Every Day from the library, and her recipe for Little Quinoa Patties looked amazing.
We had originally planned to make crab cakes to go with them, as we've been really in the mood for fish the last couple of days, but when we went to the store, they had these really nice looking salmon patties, so we got two of those to go with it instead.
While the quinoa was cooking, we made a salad from mixed greens, and used a simple vinaigrette dressing we whipped up in a few minutes.
This really hit the spot, and was very satisfying. The nuttiness of the quinoa makes a really nice complement to the mixed green salad, and the sweetness of the salmon with the bit of citrus adds a little tangy zest to the whole mix. Enjoy!
- 2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
- 4 large eggs, beaten
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup/.5 oz /15 g finely chopped fresh chives
- 1 yellow or white onion, finely chopped
- 1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
- 3 cloves garlic, finely chopped
- 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
- Water, if needed
- 1 tablespoon extra-virgin olive oil or clarified butter
- Combine the quinoa, eggs, and salt in a medium bowl.
- Stir in the chives, onion, cheese, and garlic.
- Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.
- At this point, you should have a mixture you can easily form into twelve 1-inch/2.5cm thick patties.
- I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be.
- Conversely, a bit more beaten egg or water can be used to moisten the mixture.
- Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned.
- Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned.
- Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden.
- Remove from the skillet and cool on a wire rack while you cook the remaining patties.
- Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.
Since the salmon patties were pre-made, we simply sautéed them in the pan we had just cooked the quinoa patties in for a few minutes on each side, until the patties were nicely browned, and cooked all the way through.
The recipe for this bit is going to be very general, as we didn't measure anything, but just kind of made it by improvisation. I'll just give some general guidelines, and you can fill in the specifics as you make it. We used mixed greens, carrots and radishes, but you could really use any kind of salad greens, and substitute other kinds of vegetables, such as asparagus, broccoli, cauliflower, or anything else that sounds good to you.
- Mixed salad greens, washed
- Carrots, thinly sliced
- Radishes, thinly sliced
- Olive oil
- Balsamic vinegar
- In a large bowl, combine salad greens, sliced carrots, and sliced radishes.
- In a small mason jar or other container with a sealing lid, mix olive oil, balsamic vinegar, mustard, salt and pepper in proportions that taste good to you.
- Put on the lid and shake the jar to mix the dressing well.
- Once you have the dressing the way you like it, pour some over the salad, and then toss the salad to coat everything and mix the carrots and radishes in.
Once you have made everything, arrange some salad on a plate, then place a salmon patty and a quinoa patty on top of the salad, grate some parmesan cheese on top, and serve with a small wedge of lime to squeeze over everything.