Quinoa Fritters with Lemon Tarragon Aioli

Quinoa Fritters with Lemon Aioli
Yields 24
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117 calories
5 g
23 g
10 g
2 g
1 g
44 g
66 g
0 g
0 g
9 g
Nutrition Facts
Serving Size
44g
Yields
24
Amount Per Serving
Calories 117
Calories from Fat 90
% Daily Value *
Total Fat 10g
16%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 2g
Cholesterol 23mg
8%
Sodium 66mg
3%
Total Carbohydrates 5g
2%
Dietary Fiber 1g
3%
Sugars 0g
Protein 2g
Vitamin A
1%
Vitamin C
3%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup quinoa, dry
  2. 2 cups water
  3. 2 eggs
  4. 2 tablespoons parsley
  5. 2 teaspoons fennel seed
  6. 1/2 teaspoon salt
  7. --
For aioli
  1. 1 egg yolk
  2. 1 teaspoon dijon mustard
  3. 1 cup grapeseed or safflower oil
  4. juice from 1/2-1 lemon
  5. sea salt to taste
  6. 1 tablespoon of herb of your choice
Instructions
  1. PREHEAT OVEN 375*F
  2. 1. Bring quinoa and water to a boil in a medium sauce pot. Reduce to a simmer and cover about 10-15 minutes, or until all water has cooked out. Remove from pot and let cool.
  3. 2. While quinoa is cooling, make aioli. Place egg yolk and dijon in a bowl and whisk until incorporated. Very slowly add the oil while simultaneously whisking the mixture. Mixture is done when thickened like a mayo. Add lemon, salt and herb. Reserve.
  4. 3. Finish the croquettes by mixing quinoa, egg, herbs and salt. Place in preheated oven and bake for 10 minutes or until firm.
  5. 4. Serve with sauce and enjoy!
beta
calories
117
fat
10g
protein
2g
carbs
5g
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Busy Bee Organics https://busybeeorganics.com/

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