Quinoa is a seed that cooks like a grain. And because it's high in protein it makes a great substitute for rice or couscous.
2 tbsp olive oil
½ cup finely chopped onion
1 ½ cups quinoa
1/3 cup white wine
3 cups vegetable broth
1 cup Stonyfield Farm Organic Fat Free Plain Yogurt
¼ cup cilantro
6 tbsp grated parmigiano reggiano cheese
Salt and pepper to taste
1 ½ cups panko (Japanese bread crumbs)
2 tbsp olive oil for frying
In a heavy skillet, heat oil over medium. Cook onions until translucent. Add quinoa, stir until quinoa is coated with oil. Add wine and stir until absorbed, then add broth 1/3 cup at a time. Make sure broth is absorbed before adding more (20 minutes total cooking time).
Remove from heat and add yogurt, cilantro, cheese and salt and pepper to taste. Spread quinoa on a baking sheet to cool completely.
Place egg in a bowl and beat. In a separate bowl, place panko.
When quinoa is cooled form into 12 3-inch round cakes, roll in egg wash and then in panko. Brush skillet with oil and fry on low heat until all sides of cake are golden brown. Repeat for remaining cakes brushing on more oil as needed.
Yields 6 servings