They’re cheesy. Garlicky. Eggy. Taste pretty goddamn unhealthy. They probably are. But quinoa is good for you, right? Ah well 🙂
1 cup of uncooked quinoa
3 cups of boiling water
A reasonably large chunk of cheese, cut into little pieces (two handfuls maybe)
1 cup of flour
A handful of chopped chives
4 cloves of garlic
1/2 a teaspoon salt
(You could probably throw in some green vegetables if you wanted)
First, cook the quinoa with the water in a pan for about 10-15 minutes, if it is still too watery by then keep cooking, if it is dry but not soft enough add some more water (Oh dear I’m actually terrible at this.)
Okay. While the quinoa is cooking, beat the eggs in a large bowl. If, that is, you’re not going to exactly follow what I did. I actually ran down the garden in my pyjamas and a pair of crocs, got really excited about the fact that there was wild garlic with little bulbs in my garden, and ate some (only a tiny bit, I didn’t swallow it) only to find out they were daffodils. After the horror of almost dying, I skipped down to the vegetable patch and picked some muddy and wilted chives. And then the quinoa burnt a little. Shh.
Okay. So once the cheese and garlic and chives are chopped and the quinoa is cooked, mix it all into the eggs with the flour. And the salt, yes. And whatever else I forgot to say.
Mix it all up into a slightly wet mixture. It’s warm and eggy and unpleasant.
Scoop it out into about 10 balls, and flatten them, dusting with flour.
Heat up some olive oil in a pan and cook for about 7 minutes each side. I managed to fit about five into the pan at a time.