Pumpkin Quinoa Fritters
Ingredients
1 cup quinoa, rinsed
1 ¼ cup vegetable broth
½ cup homemade breadcrumbs
¾ cup canned pumpkin
2 tablespoons tupelo honey or chopped dates
1 teaspoon cinnamon
Pinch nutmeg, cloves, ginger
¾ teaspoon Himalayan pink salt
¼ teaspoon white pepper
⅓ cup chia seeds mixed with 1 cup water
Grape seed or Coconut oil
Preparation
Combine ground chia seeds with water and set aside. Heat a large saucepan to medium heat and spray with olive oil. Add quinoa (after rinsing) and cook for 5 minutes, stir to prevent burning. Add vegetable broth and simmer. Reduce to low and cover. Cook for 25 minutes. Remove from heat and allow to sit covered for five more minutes. Cool slightly.
In a large bowl combine cooled quinoa with pumpkin, breadcrumbs, cinnamon, honey, salt, and pepper. Stir in chia seed. Mixture should be moist (If mixture is too moist add more breadcrumbs, or if it is too dry and won’t hold together add more water.)
Heat oil in a skillet over medium heat. Form quinoa into balls or ovals and carefully add to hot oil. Cook until edges begin to brown and a crust has formed, about three minutes. Flip and cook an additional two minutes. If the fritters fall apart when you try to flip them you haven’t allowed them to cook long enough on that side. Drain on paper towels.
Preparation time: 20 minute(s)
