and the third thing that makes these awesome is crunchy on the outside soft and moist on the inside. perfection.
mary sue served hers with some kind of mayo something or other, i made a batch of aleppo aioli to accompany mine. mary sue served these as a side with quesadilla's, i went with the yuca tortillas from veganomicon. i did not want this dinner to end.
2/3 cup quinoa
1 1/3 cups water
2 tablespoons all-purpose flour
1/4 cup nutritional yeast
3/4 teaspoon salt
black pepper, to taste
4 green onions, finely chopped
1/2 bunch italian parsley, chopped
1 tablespoon cornstarch mixed with 3 tablespoons water
spoonful of tahini
oil for frying
place a dry pan over high heat. add quinoa and toast for about 5 minutes, shaking and stirring constantly to prevent scorching. transfer to a pot and add water. bring to a boil, reduce to a simmer and cook, covered, until water is absorbed, about 10 minutes. set aside to cool.in a large bowl, combine cooked quinoa, flour, nutritional yeast, and salt. add onions, parsley, tahini and cornstarch mixture. stir thoroughly with a spoon until the mixture holds together.
heat oil in a large skillet over medium heat. form the quinoa mixture into fritters and add to the oil. fry until the bottoms are golden and brown. turn and fry the second side until golden. drain on paper towels and serve warm.