From Too Many Chefs -

March 16, 2006
Curried Quinoa Pie / Fritters

Thinking recently about what to do with all this quinoa that I have, I thought of making some fritters, sort of like falafel style. I went searching for a recipe and found that everyone on the web has basically stolen the same recipe. I'll cite this one since they at least claim it's from Food and Wine. My recipe took this basic recipe and jazzed it up based on the recommendation of this version.

My changes: the first time I made this I did the toasting of the
quinoa, but after you add all that spice, only a very sensitive pallet could appreciate the fruits of that labor.

Curried Quinoa Pie / Fritters

Heat a dry saucepan on high, add:
2/3 cup quinoa
1 1/3 cups water

Bring to a boil and then cover and reduce heat to low. Simmer for
10-15 minutes, until all water is absorbed. Remove from heat and let

While the quinoa cooks and cools, mix the following in a medium sized bowl.

1/4 cup flour
1/4 cup grated cheese (recommendations for type vary from cotija
to gouda to manchego to parmesan, which is what I used)
3/4 teaspoon salt
1-2 T curry powder (curry powders vary quite a bit. I used 1 T the
first time and found it to be strong enough)
4 scallions, minced
1 handful fresh cilantro, minced
1 egg
1 egg yolk

Add the cooled quinoa to the above mixture.

Now you have come to a fork in the road, so to speak. The first time
I made these, I did the fritter thing and they were good, but more
effort than it was worth. The second time I made this, I dumped the
whole mixture into a 8" pie pan and baked it. Equally good, plus
easier, tidier, and a bit lower in fat. But it's up to you:

For fritters:
Heat in a large skillet, on high heat:
3/4 cup vegetable oil


Flatten 2-3 tablespoons of dough into a fritter. Drop each fritter
into the hot oil, and fry about 45 seconds on each side. Remove to a
paper-towel covered plate to absorb excess oil.

For pie:
Preheat oven at 200C/392F. Dump the mixture into an 8" pie pan
(lightly oiled if it's not a non-stick variety). Bake for 20-25 min
or until a little golden crust appears on the edges. Keep in mind
that I'm cooking at 2600 meters / 8530 feet. That means I cook things longer and on higher temperatures.

I served it up with roasted asparagus and endive and a bottle of soda
water. We found that a little salsa goes well on the pie/fritters.
Great the next day reheated also.

Posted by Justin in Bogotá at March 16, 2006 4:42 PM

Justin, what's the texture of this like?

Posted by barrett on March 18, 2006 at 11:01 AM

This looks great, I'm always looking for interesting things to do with quinoa since it is so delish and nourishing. thanks...

Posted by Michele on March 20, 2006 at 1:12 PM

Barrett, the first thing that comes to mind is a short grain rice, but it sure has the pop of quinoa. It's fairly dense.

Posted by Justin on March 21, 2006 at 7:23 AM

Your pie is much more attractive than my fritters--glad you liked my "jazzing up" suggestions.

Posted by Katherine on March 24, 2006 at 4:30 PM

Justin, thanks for the recipe. It turned out great! I ended up toasting the quinoa with crushed garlic before adding chicken broth (instead of water). I also added serrano peppers and broccoli (yes, I was cleaning out the fridge :). It came out very spicy and very delicious!

Posted by Austin on March 28, 2006 at 4:40 PM

Right on, Austin. Yay for experimentation (and cleaning out the fridge).

Posted by Justin on March 29, 2006 at 7:34 AM