Yes, that is how you pronounce it not KEE NOH AH. (For those that don't know.) But you probably do by now since this is the "new" superfood on everyone's tongues these days. For all you quinoa veterans, I have a recipe for you if you are looking for an additional way to get your quinoa in. If you are a quinoa rookie, I would probably recommend starting with something different. I liked this dish but it wasn't overall amazing or anything like that.
If you think this is your recipe, let me know. I have no idea where I got this from since it's been hanging around in my recipe binder for awhile. Also, I kind of forgot to take pictures until we were almost done with the meal but I gave you what I could!
Oh yeah, thank you, Mom, for the lemon. It was used!
Moroccan Quinoa Patties with Minty Yogurt Sauce
Makes about 6 small patties
You can make the sauce ahead of time:
Minty Yogurt Sauce
2 Tbsp fresh mint, chopped
2 tsp. fresh lemon juice
1 garlic clove, minced
1/2 cup nonfat plain greek yogurt
Whisk or blend all ingredients together to make sauce.
Moroccan Quinoa Patties
3/4 cup of uncooked quinoa
2 Tbsp pine nuts, lightly toasted and then chopped
2 Tbsp. flat-leaf parsley, chopped
1 tsp. fresh lemon zest
1 tsp. fresh lemon juice
1 snack-pack of raisins
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp ground coriander
Cook quinoa on the stove according to package directions. Put finished quinoa in the refrigerator for at least 25 minutes to cool.
Mix the cooled quinoa with the remaining ingredients in a large bowl.
Heat a large pan/skillet over medium-high heat. Coat with cooking spray. Take a few spoonfuls of the quinoa mixture and add to the pan. Flatten to form patties. Cook for about 5 minutes on each side. Serve patties with the sauce.