I will make Quinoa burgers or patties for lunch. Vegetable patties have not been my forte, but I expect that if I make them more often, my skill will increase. My theory is that whatever the recipe says, the cook has to make last minute decisions about whether there is enough moisture, or enough of the binding ingredient, such as bread crumbs or flour.
Vegetarian burgers are good heated up, but also go nicely in a cold packed lunch, with a bun, lettuce, and other trimmings.
The Red Quinoa Patties recipe I’ll be trying is published by the Quinoa Corporation in its Inca Red Pamphlet, available online at: http://www.quinoa.net/4600.html. Cooking quinoa is very much like cooking rice—rinse thoroughly, and use 2 cups of water for each cup of dry grain. The recipe calls for three cups of cooked quinoa–one cup of the dry grain yields this amount.
It’s pronounced “Keen-wa” not “Kin-oh-ah” as I used to say it.
Not widely used in North America, quinoa was a staple of the Incas. It has more protein than other grains and is high in vitamins E and B; and minerals, such as calcium, iron, and phosphorous.
I have found quinoa in bulk food and natural food stores.
According to Wikipedia, Pad Thai is one of Thailand’s national dishes. It’s traditionally made with rice noodles, egg, fish sauce, tamarind, red chillies, and other ingredients, such as bean sprouts, shrimp, chicken, or tofu. Garnishes typically include peanuts, lime, and coriander. The recipe I will be using can be done with eggs, or soft tofu as a substitute, bean sprouts, and Baby Bok Choy. It calls for tamarind paste, which is perfect if you can find it–look in the international section of a grocery store or at an East Indian/Asian store. I’m going to try to make do without tamarind by adding a bit of lemon and a touch of brown sugar instead. The recipe can be found at About.com: