Quinoa and millet patties

Quinoa and millet patties


  • Serves 4
  • 1/2 cup quinoa
  • 1/2 cup millet
  • 1 zucchini
  • 1 carrot
  • 1 clove garlic
  • 1 egg
  • 50 g Parmigiano-Reggiano grated
  • dried breadcrumbs
  • sesame seeds
  • extra virgin olive oil
  • salt, pepper
  • Preparation and
  • cooking time:
  • 1 hour and 15 minutes


      Quinoa and millet patties

    • Cook the quinoa and millet in 2 cups of water until all the liquid is absorbed, about 10 minutes.
    • Finely dice the carrot and zucchini.
    • In a non-stick frying pan, toast the sesame seeds in the olive oil.
    • Add the broccoli and the carrot with the garlic clove and pinch of salt.
    • Once cooked, add the pepper and blend to an even, creamy purée.
    • Amalgamate the pure with the quinoa and millet, add the cheese and egg, and shape the mixture into
    • small balls.
    • Coat in the flour and breadcrumbs.
    • Arrange the balls in an oven dish lined with parchment paper and bake in a preheated oven at 180°C. 
    • After 10 minutes, turn the balls to brown on the other side. 
    • Bake for another 10 minutes.
    • Remove from the oven and serve.

    Some Information About Quinoa:

    Medicinal Use: 

    Quinoa leaves, stems and grains have been used traditionally by the indigenous peoples of the Andes for medicinal purposes: healing wounds, reducing swelling, soothing pain (toothache) and disinfecting the urinary tract.
    They are also used in bone setting, internal bleeding, and as insect repellents.
    Nutraceutical Use: 
    A quinoa protein concentrate which is food or pharmaceutical-grade has the potential use as an ingredient in human or animal nutrition supplements.
    More Quinoa Recipes:

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