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Quinoa Fritters with Aji Amarillo Aioli

  • Prep 5 min
  • Total 40 min
  • Ingredients 13
  • Servings 4
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Ingredients

For the aioli:

1
tablespoon yellow pepper paste (ají amarillo)
1
garlic clove, chopped
1
Yoplait® plain yogurt
1
teaspoon lemon juice
Salt and pepper to taste

For the quinoa fritters:

1
cup quinoa cooked for 18 minutes, cold
1
cup chopped veggies (onion, bell pepper, cooked potato, cooked carrots, etc.)
1
tablespoon parsley, chopped
1/2
cup cream cheese
Salt and pepper, to taste
2
eggs, lightly beaten
1/2
cup crushed crackers
1/4
cup vegetable oil
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
467.2
% Daily Value
Total Fat
34.3g
53%
Saturated Fat
8.9g
45%
Cholesterol
124.9mg
42%
Sodium
896.6mg
37%
Total Carbohydrate
31.4g
10%
Dietary Fiber
2.5g
10%
Sugars
4.9g
Protein
9.2g
% Daily Value*:
Vitamin C
11.20%
11%
Calcium
9.40%
9%
Iron
13.90%
14%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can use any other pepper to make the aioli.

Directions

  • 1 For the aioli: Process all the ingredients in the food processor.
  • 2 For the quinoa fritters: In a container, combine quinoa with vegetables, parsley, cream cheese, salt and pepper.
  • 3 In a separate container, add beaten eggs and in another, the crushed crackers. Take about a spoonful of the quinoa mixture, roll it into a ball and then flatten it. Cover it in the egg wash and then roll it in crushed crackers.
  • 4 Meanwhile, heat the oil in a nonstick frying pan and cook the fritters until they’re golden on both sides. Drain on paper towels and serve with the aioli.

I love the versatility of quinoa because it can be used in all kinds of dishes, savory and sweet. I had a conversation with a Peruvian chef who was in the process of writing a book about quinoa and he told me that the perfect combination for it is dairy and fruits. It didn’t surprise me since quinoa can be cooked as polenta, for example, and you can have a delicious meal by adding cheese, milk and butter. On the other hand, you can prepare it as oatmeal for breakfast with fresh and dried fruits, and you’ll have a great source of energy to start your day. It goes great with many things, be it fruits, chicken or tuna. The aioli is very simple; I made it with natural yogurt because it’s a great way to combine different flavors and textures. Try it and you’ll see how these little bites become part of your bag of food tricks.

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

I love the versatility of quinoa because it can be used in all kinds of dishes, savory and sweet. I had a conversation with a Peruvian chef who was in the process of writing a book about quinoa and he told me that the perfect combination for it is dairy and fruits. It didn’t surprise me since quinoa can be cooked as polenta, for example, and you can have a delicious meal by adding cheese, milk and butter. On the other hand, you can prepare it as oatmeal for breakfast with fresh and dried fruits, and you’ll have a great source of energy to start your day. It goes great with many things, be it fruits, chicken or tuna. The aioli is very simple; I made it with natural yogurt because it’s a great way to combine different flavors and textures. Try it and you’ll see how these little bites become part of your bag of food tricks.