This week was all about balance. One day I ate a healthy green sandwich for lunch, the next day I was at McDonald's. One day I took a barre class, the next day I canceled my Soul Cycle bike hours before I was supposed to be there (which, by the way, would have been my second time ever and I'm still terrified of it all). Living a life of balance is the only way I know how to live. A healthy dinner, dessert after, yogurt and fruit for breakfast one day, a giant bagel the next, and so on and so forth. Of course, I find it much easier to be lazy and indulgent than healthy, so it helps when I make a large batch of something to freeze like these Crispy Quinoa Broccoli Fritters for nutritious lunches. I sound like a commercial. Anyway, they were delicious and perfect on their own, on top of a salad, tucked in a pita, etc. Carson and I loved! But if you're wondering if my kids ate them, I will laugh manically in your face.
Crispy Quinoa Broccoli Fritters
Serves 12-15 (depending on size)
3 cups cooked quinoa
3 eggs, lightly beaten
1/2 onion, finely chopped
2 cloves garlic, minced
1/3 cup grated Parmesan cheese
3/4 cup breadcrumbs or panko
1/2 cup broccoli, finely chopped or processed
1 tsp salt
1/2 tsp pepper
Olive oil
In a large bowl, combine all ingredients (except for the olive oil) and stir until combined. The mixture will be moist, but if you aren't able to form patties, you can add more breadcrumbs. Form 12-15 small patties, depending on your preference in size, and place on a platter. In a large skillet, heat a tablespoon or so of olive oil over medium-low heat. Place 6 or so patties into pan, cover, and saut� for 7-8 minutes. Uncover, carefully flip, and saut� for another few minutes, until both sides are golden brown. Enjoy! Note: You can freeze these patties for up to 2 months.
Recipe adapted from Sally's Baking Addiction
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