Probably the most random comment I’ve ever left on someone’s site was when Cara made Moroccan quinoa cakes and I compared them to oolitic limestone. Oolitic limestone, if you don’t happen to have ever taken a stratigraphy class, is a rock formed in the ocean near the shore when waves roll grains of sediment back and forth, and the grains precipitate calcium carbonate in concentric layers. It is made up of perfectly spherical grains, about quinoa-sized, that are glued together by more calcium carbonate.
In quinoa patties, the spherical grains (okay fine, seeds) are glued together by eggs and maybe bread crumbs. I made the popular recipe from Heidi Swanson’s Super Natural Every Day, but with all those bread crumbs diluting the quinoa, it didn’t look nearly so oolitic. It still tasted good, flavored with onion and parmesan with crisply browned sides.
But now I want to go back to that quinoa patty that originally caught my eye. Mostly because I love Moroccan flavors and because it doesn’t have bread crumbs, so the quinoa takes a more central role, but it doesn’t hurt that it looks more like oolite either.
Makes 12 patties
1 teaspoon plus 1 tablespoon olive oil
2 large shallots, finely chopped
3 cloves garlic, finely chopped
1 cup uncooked quinoa, rinsed
½ teaspoon salt
1 cup (3.5 ounces) bread crumbs
¼ cup (½ ounce) grated parmesan cheese
4 large eggs, beaten
1. In a medium saucepan, heat 1 teaspoon of oil over medium heat. Add the shallots and cook, stirring occasionally, until just starting to brown around the edges, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add 1¼ cups water; increase the heat to medium-high and bring to a boil. Add the quinoa and ½ teaspoon salt. Cover, reduce the heat to low, and cook for 15 minutes, until the quinoa is tender. Once the quinoa is cooked, drain it if necessary.
2. Transfer the quinoa to a large bowl and stir in the bread crumbs and ¼ teaspoon salt, then the parmesan cheese and eggs. Divide the mixture into 12 equal portions, shaping each into a patty ¾-inch thick and about 3 inches in diameter.
3. Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add half of the patties to the skillet, cover, and cook for 7 to 10 minutes, until the bottom is browned. Flip the patties and continue cooking for 7 more minutes, until the second side is golden brown. Transfer the patties to a wire rack to cool slightly, then repeat with the remaining patties, adding more oil if necessary.