1/2 c. quinoa, uncooked
scant 1 c. water (less 2 Tbsp.)
1/4 tsp. salt
4 Tbsp. quick-cooking oats
6 Tbsp. boiling water
2 Tbsp. French Tarragon White Balsamic Vinegar (or try Pineapple White Balsamic)
2 Tbsp. Wild Mushroom and Sage Olive Oil
1/4 tsp. Just a Pinch Aged Balsamic Sea Salt
3 Tbsp. Metropolitan Chef Steak and Rib Rub
3 Tbsp. parsley or chives, chopped
Thoroughly rinse the raw quinoa (unless the package it comes in indicates it's pre-rinsed). In a medium pot, combine the rinsed quinoa with the scant cup of water and the salt and bring to a boil. Cover the pot tightly, lower the heat to a minimum, and cook for about 15 minutes until all the water has been absorbed. This can be done one or two days ahead. Store the cooked quinoa, covered, in the fridge. If you've just cooked the quinoa, let it cool for about 10 minutes. Meanwhile, combine the oats with the boiling water and let sit until very thick, about 5 minutes.
Transfer the cooked quinoa to a medium bowl; add the prepared oats, as well as the French Tarragon White Balsamic, Mushroom and Sage Olive Oil, salt, Steak and Rib Rub, and parsley or chives. Stir well with a wooden spoon.
Place the mixture in the fridge for at least half an hour, or up to 24 hours. When you're ready to cook the patties, measure out about 1/4 cup of the mixture, shape it into a ball and then flatten the ball slightly. Continue until you've used all the mixture.
Patties can be fried in a skillet over medium high heat, using Garlic Olive Oil, or grilled. Brush the grill with olive oil (try Garlic), before cooking patties.
Note: For extra crispiness, brush the patties themselves with the Garlic Olive Oil as well.
Share this post
- Tags: Main, Mushroom and Sage Olive Oil, Pineapple White Balsamic Vinegar, Tarragon White Balsamic Vinegar