Vegetarian

Chimichurri Quinoa and Corn Patties takes several minutes to prepare.

Chimichurri Quinoa and Corn Patties takes several minutes to cook.

Chimichurri Quinoa and Corn Patties makes 4 servings.

The ingredients for Chimichurri Quinoa and Corn Patties are:

1 1/4 cups water
1/2 cup quinoa
1/2 cup frozen whole kernel corn
2 eggs, lightly beaten
1/4 cup yellow cornmeal
1/4 cup finely chopped red onion
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh cilantro
1 tablespoon snipped fresh oregano
3 cloves garlic, minced
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup soft whole grain bread crumbs (1 slice)

Here is how you make Chimichurri Quinoa and Corn Patties:

Directions-In a medium saucepan bring the 1 1/4 cups water to boiling; stir in quinoa. Return to boiling; reduce heat. Simmer, covered, for 8 minutes. Stir in corn. Return to boiling; reduce heat. Simmer, covered, for 5 minutes more. Remove from heat. Let stand, covered, for 10 minutes.-In a large bowl combine eggs, cornmeal, chopped red onion, parsley, cilantro, oregano, garlic, 1/2 teaspoon of the salt, and the cayenne pepper. Stir in quinoa mixture and bread crumbs.-Using about 1/3 cup mixture for each patty, shape quinoa mixture into eight 3/4-inch-thick patties. Heat a lightly greased griddle over medium heat. Cook patties, half at a time, on hot griddle for 6 to 8 minutes or until heated through and golden, turning once. Keep patties warm in a 300 degrees F oven while cooking the remaining patties.Serving Size: makes 8 patties- 2 patties per servingNumber of Servings: 4Recipe submitted by SparkPeople user MENEFF.

The nutritional information for Chimichurri Quinoa and Corn Patties is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 263.8

• Total Fat: 5.5 g
• Cholesterol: 93.2 mg
• Sodium: 873.0 mg
• Total Carbs: 43.5 g
• Dietary Fiber: 4.1 g
• Protein: 11.1 g