The trick to this recipe is to cook the quinoa so that it does not have excess moisture at the end of cooking. Cooking a grain is different than cooking pasta. Cooking pasta involves draining excess water at the end of the cooking process. Cooking seeds and grains involves adding the correct amount of water so that it is absorbed by the grains and the grains are fluffy, DRY, and tender at the end of the cooking process.
- Cook Time
- Prep Time
- 10 as an appetizerServings
- 2 cups quinoa
- 3 ½ cups water
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 egg whites
- ⅓ cup quinoa flour
- 6 scallions, thinly sliced
- 2 garlic cloves, grated on a microplane
- extra virgin olive oil
- Toppings: spicy tomato sauce, caramelized onions
1. Preheat oven to 200°F. Line a baking sheet with parchment paper.
2. Wash quinoa in a large bowl with lots of cold water. Rub the grains together to scrape off the saponin (a natural chemical made by the plant to protect the seed from birds and insects. Saponin is safe to eat but tastes bitter and many people don’t like quinoa until they taste it after being washed). Even quinoa that says it was washed needs to be washed in this manner!
3. Strain and simmer quinoa and water over medium-low heat until water line is even with quinoa. Turn off the heat and cover the pan. Allow quinoa to steam for 15 minutes until tender and all water is absorbed.
4. Transfer quinoa to mixing bowl and add salt, pepper, egg whites, quinoa flour, scallions, and garlic. Stir to combine to a thick mixture that holds together.
5. Form into thick cakes.
6. Heat a large sauté pan, with about ½ inch of evoo, over medium heat. Brown quinoa latkes until golden on both sides, about 3 minute each side. Transfer to prepared pan and keep warm in preheated oven.
7. Serve quinoa latkes with spicy tomato sauce or caramelized onions.