Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked quinoa (rinsed)
  • 1 3/4 cups vegetable stock
  • 4 eggs
  • 3/4 tsp seasoned salt
  • 1/4 tsp cracked pepper
  • 1/4 cup chopped cilantro
  • 1/2 cup parmesan cheese (Freshly grated)
  • 2 cloves garlic (finely minced)
  • 1 cup saltine crackers (finely crushed - about 3/4 of a sleeve)
  • 1 Tbs olive oil
  • 1/2 cup sour cream
  • 1 Tbs sriracha

Instruction

  • Heat the broth to boiling.
  • Rinse quinoa, and add to the broth. Bring to the boil, then cover reduce heat and simmer for approximately 12 minutes. Set aside and let cool to room temperature.
  • Combine the quinoa, eggs, salt and pepper in a medium bowl.
  • Stir in the parsley, cheese and garlic. Add the cracker crumbs. Stir the mixture until combined.
  • Let it stand for about five minutes so the liquid can be somewhat absorbed. If it seems dry, add a little broth. If too wet, add more cracker crumbs.
  • Using a small cookie scoop, scoop the mixture into your hand, and flatten into small patties.
  • In a large, nonstick skillet, heat the tablespoon olive oil over medium heat until it is hot.
  • Add a single layer of patties and cook until the bottoms are browned, about 3 minutes.
  • Flip the patties and cook about 3 minutes more until the second side is golden brown.
  • Remove from the skillet and repeat with the remaining patties (adding a bit more olive oil, if needed). Serve warm or at room temperature with the Sriracha Dip.