Updated Aug 3, 2009
Cook 1/2 cup of quinoa in stock (I use chicken stock) according to package instructions.
While that’s cooking, mix vinaigrette together:
3T White wine vinegar
2 minced shallots
2 minced green onions
a handful of chopped parsley
salt and pepper
Sauté 1 small chopped leek and 1 small chopped fennel bulb, add 2T white wine when soft and cook off. Add to vinaigrette mixture.
Once the quinoa is tender, mix it into the vinaigrette mixture.
Refrigerate until cool.
Mix in one egg as a binder and refrigerate again for at least 20 min. or so.
Heat 1/4 inch of olive oil in a pan until quite hot.
Form quinoa mixture into patties (as thin as you can make them without them falling apart). Carefully place into hot oil and let fry until bottom is crispy and brown. Don’t try to turn them over too soon or they’ll fall apart, they need to crisp up to hold together!
Turn and do the same to the other side.
Remove from oil and place on paper towels.
Serve topped with something yummy. I topped them with an heirloom tomato and basil salad.