This is the epitome of broccoli and cheese. I adore the flavor the cheese takes on when charred just a tad and mixed with the earthy taste of broccoli and quinoa. These are also wicked easy to prepare!
1/2 (15-ounce) jarroasted red bell peppers, drained
3 cupscooked broccoli, roughly chopped
2 eggslightly beaten
1/2 cup (1 stick)butter-flavored crackers, crushed
1/2 cupquinoa, cooked
1/2 cupgrated Parmesan cheese
1/4 teaspooncayenne pepper or chili powder
1/4 teaspoonblack pepper
1 3/4 cupshredded cheddar cheese
2-3 tablespoonspure olive oil
Preparation
1
Chop peppers and place in a bowl with all other ingredients except oil, mixing gently but well.
2
In a large skillet, add 2 tablespoons oil over medium heat.
3
When hot, scoop out 1/4-cup measures and add to skillet. Flatten to about an inch thick. Cook until browned on the bottom, about 3-4 minutes.
4
The mixture may not look as if it is holding together at first, but it will bind together beautifully as the cheese melts.
5
Turn over, adding rest of oil if needed, and continue cooking an additional 3-4 minutes, or until browned on the bottom. Transfer to a serving plate.
6
NOTE: To cook quinoa, simply place a 1/4 cup quinoa in a cup cold water and swish around with your hand or spoon. Let it sit in water for 5 minutes, then drain through a sieve and rinse for another minute under cold running water.
7
Place quinoa in a saucpan with 1/2 cup water and bring to a boil over high heat. Cover, reduce to low and simmer 5 minutes. Remove from heat, keeping the lid on, and let sit for 5 minutes. Fluff with fork and add to recipe.
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