The gluten free combination of quinoa and oats is naturally high in protein and fiber. Enjoy as a porridge or a chewy croquette, pan-fried with a crispy spiced crust.
Start the quinoa soaking for 20 minutes, and get out all the ingredients for the spices and the quinoa oat porridge.
For the seasoning and quinoa oat porridge
Heat oil in a heavy bottomed saucepan on medium-low heat. Add red chili and cumin seeds, and cook until the seeds turn a few shades darker and the chilis are browned, then add the optional asafetida.
Immediately add the water to stop the spices from burning, then stir in the quinoa, oat flakes, and salt. Bring to a boil, then reduce the heat to very low, and simmer 20 minutes until the grains are cooked. Turn off the heat, and allow the porridge to rest for 5 minutes with the lid on, then transfer and spread out on a large plate (to speed cooling). Place in the fridge until the cooked grains are cool enough to handle with your hands. (about 30 minutes).
For the croquettes
Form the mixture into 2-inch patties of about ½ inch thick and keep on a plate, or your cutting board.
After all the patties are ready, heat a large skillet on medium heat. Add olive oil, coriander power, and optional fennel powder. After the spices are warm and have started to release their aroma, add the croquettes into the pan. Sprinkle salt onto the patties. Sauté until golden brown and turn. Cook until the second side is golden brown.
Serve immediately. These are best warm or hot.
Notes
Asafetida is a powdermade from the sap of a plant relative of fennel. It is commonly used in Indian cooking, but is virtually unknown in the West. Asafetida has a strong Sulphur smell, which makes it very unique, and nearly impossible to substitute. It is commonly used as a substitute for onions and garlic, so under some circumstances, it could make sense to substitute onions, shallots, or garlic in your recipe.This is a wonderful spice that is highly supportive for digestion. I highly recommend investing in it when you are ready. Be aware that asafetida resin is commonly mixed with flour to make it easier to work with. Look for gluten-free if that is important to you. Pure asafetida resin is rare, and very strong and powerful. A tiny amount will be a lot. Test your asafetida after purchase. You’ll typically use a pinch.Fennel is a seed that is cooling and supportive for digestion, with a mild licorice flavor. You can grind the seeds into a powder using a mortar and pestle or a coffee grinder reserved for spices. If you don’t have the ability to do that today, substitute with anise seeds if you have them, or cumin powder, or even dried thyme or oregano. Optional ToppingsAnother benefit to enjoying grains as a croquette is that becomes a vehicle for all manner of condiments and sauces. Below are some suggestions to get you started.