QUINOA PATTIES

One of my best friends, Rosie, introduced me to Heidi Swanson’s first cookbook,‘Super Natural Cooking’, late last year. As I do with every cookbook I purchase or are given, I skim it, looking only at the pictures and then put it away with my other 79 cookbooks. Recently I have been missing Rosie terribly (she is living in New York City being amazing) so I do what I do whenever I feel a little low- go to a bookstore. And what did I see on the first shelf I looked at but Heidi Swanson’s 2^nd cookbook, ‘Super Natural Every Day’. I purchased it without even looking inside and was hidden behind it all weekend. Both her cookbooks are unique, as Heidi takes a whole foods and natural cooking approach that would make a dietitian question how healthy he/she is. Heidi introduces her readers to a non-processed, completely natural and earthy method of cooking that teaches you how to expand your pantry and create masterpieces in a common kitchen. I cannot get enough of her cookbooks, as each recipe is innovative, colourful, nutritious and vegetarian. I could browse the photographs in Swanson’s cookbook (taken by herself) for hours at a time, as a reader you feel transported to another world, to a more natural, unrefined and organic earth. 

Below is one of Heidi's scrumptious recipes, using the grain of the moment, quinoa. 

INGREDIENTS

• 2 cups cooked white grain quinoa (see step 1 for how to cook). 
• 4 eggs, preferably free range, beaten 
• 1/2 teaspoon sea salt
• 1/3 cup (15g) fresh chives, finely chopped
• 1 medium brown onion (80-100g), finely chopped
• 2-3 large garlic cloves, finely diced
• 1/4 reduced-fat cheese (I used a combination of Parmesan & Cheddar cheese but Gruyere would also work)
• 1 cup bread crumbs, either whole grain or gluten-free (I used 2 slices of gluten-free bread, processed in a blender/food processor for 10 seconds and voila, 1 cup of breadcrumbs). 
• 1 tablespoon olive oil 
• Optional- serve with a salad or use lettuce to garnish 

COOKING 

1. How to cook quinoa: Make sure that it has been thoroughly rinsed first. A sieve is best to use, as quinoa grains will just fall through a colander. Place the rinsed 2 cups of quinoa in a medium saucepan with 3 cups of water and 1/2 teaspoon sea salt. Bring to the boil and then simmer, covering the saucepan, for around 20-25 minutes or until the quinoa is tender to taste and you are able to see the little quinoa curlicues- the little white curls in the individual grains. I know that this sounds unbelievable, but trust me, you will be able to see them. 

2. Once the quinoa is cooked, place it in a large bowl and add the beaten eggs and a pinch of salt. Mix in the chives, onion, cheese and garlic, stirring well to combine. Stir the breadcrumbs in with the mixture, then leave the mixture for a few minutes so the crumbs can absorb some of the moisture. After letting it sit, you should be left with a mixture you can quite easily make into patties. If you feel that the mixture is too moist, add some breadcrumbs, or if you feel it is too dry, add some water or beaten egg. Remember that you do not want the mixture to be dry as it will be very hard to form your thick patties. 

3. Shape 12 2.5cm thick patties. Heat half the olive oil in a large frying pan over medium-high heat. Try to place 6 patties in the pan, but make sure that there is room between each one or you will make your life much harder when it comes to flipping them. Leave the patties to brown for 7 to 10 minutes, and only flip them over when they are very brown on one side. Turn up the heat if the patties are not browning after 10 minutes. Flip the patties over and repeat on the other side until golden brown (see picture). Remove from the heat and repeat with the next 12 patties. Serve with a salad or alone, as they are quite filling. 

Serves / 4

Makes / 12 2.5cm patties

**You can find Heidi Swanson's cookbooks at independent bookstores such as Riverbend Bookstore at 193 Oxford St, Hawthorne, Brisbane**

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