UPDATE: Congratulations to Maria, a.k.a. mpl15, who won the giveaway with this great eco-friendly cooking tip: “Avoid wasting greens such as cilantro or spinach, by cutting half or 1/3 when you bring it home, put a small amount in ice cube containers along with some water and freeze. Next time a recipe calls for it, take out a cube or two and voila: fresh herbs!” Check out the comments on this post for more resourceful ideas.
When I went out to California, I already considered myself an adopter of the organic lifestyle. With canvas tote bags a-swinging, I would pluck juicy peaches and sourdough loaves from the farmer’s market and feel pretty pleased with myself. It wasn’t long before I realized how much more there was to learn, as my sweat dripped into the trenches of our campus farm. From decoding an organic product’s label to the balanced formula for a robust compost pile, I realized the key to truly embracing the sustainability movement is humility. A green education is one that grows, adapts, and cultivates complexity. Anna Getty’s Easy Green Organic is a book of delicious and healthy recipes, yes, but also a proactive guide to making the right choices, from the farm to your kitchen. Did you know that conventional pineapple and broccoli tend to be lower in pesticides than bell peppers and potatoes? For the Etsy Blog, Anna shares her personal path to green, along with a savory recipe that utilizes my favorite pantry staple, quinoa.
Comment on this post with your own eco-friendly cooking tip and you could win a copy of Anna Getty’s Easy Green Organic! At 12:00:00 p.m. ET Monday April 19, 2010 we will pick at random one commenter. (We apologize in advance that this sweepstakes is only open to U.S. folks over 18. Void where prohibited. Download a PDF of the full Rules and Regulations.) And you can always pick up a copy for yourself from Amazon or an independent bookseller.
I was born in Germany and raised in both Los Angeles and San Francisco. My mother, Gisela, studied Buddhism in the early 1980s at the Green Gulch Center in Marin County, California. And that is where my food education began. I watched Buddhist monks lovingly farm organic fruits and vegetables, which made their way across the Golden Gate Bridge to the famous vegetarian restaurant, Greens, which we frequented. We were strictly vegetarian at the time — and I mean really vegetarian. I remember going into our small local health food store and slicing chunks of milky-white tofu from large slabs floating in tubs of water. (It sounds really appetizing, right?)
I grew up eating lentil soup, whole-wheat pasta, and nutritional yeast flakes when those ingredients were virtually unheard of in most American households. We had a lovely little garden at our house, and my mother cut fresh herbs, which she added to our soups and salads. Looking back now I realize our meals were simple, fresh, locally harvested, seasonal, and very flavorful — exactly the way food should be.
For the past few years I have been working with and supporting the Organic Center and other organizations, such as Healthy Child Healthy World and the Organic Farming Research Foundation. In the process, I have educated myself about organic and sustainably produced food, and an overall green and sustainable lifestyle.
I believe we can initiate change in myriad ways, including through our purchasing power, which we exercise when choosing the food we eat and the products we use. We can choose to be conscientious and responsible consumers.
I’m reminded of a quote by Carl Jung: “Every person needs to have a piece of garden, however small, to keep them in touch with the earth and therefore with something deeper in themselves.”
Quinoa (pronounced “KEEN-wah”) is one of my favorite grains. It’s high in protein, low in acid, and has a beautiful nutty flavor. It is an ancient Incan grain, which the Incas believed was a grain from the gods. Look for heirloom varieties with the fair trade symbol. Fair trade ensures that farmers are being fairly compensated for their labor.
Before cooking, make sure to rinse the quinoa thoroughly in a fine-mesh strainer to remove the bitter outer coating. The tartness of the Cilantro Yogurt Sauce, made with Japanese plum vinegar, is the perfect accompaniment to these crispy croquettes. The sauce is so tasty that I increased the recipe a bit so you’ll have extra sauce on hand.
Ingredients
Cilantro Yogurt Sauce:
1 large bunch fresh cilantro, stemmed
1/4 cup soy sauce
1/4 cup ume plum vinegar
1 small white onion, quartered (about 1/2 cup)
2 cups plain yogurt
1/3 cup olive oil
Quinoa Croquettes:
1 cup quinoa, washed thoroughly
1 medium carrot, peeled and grated on medium holes
1 small zucchini, grated on medium holes
1 scallion, finely chopped (white and green parts)
1 teaspoon garlic powder
1 teaspoon salt
6 sprigs fresh parsley, stemmed and minced
1 large egg
1/4 cup all-purpose flour
Grapeseed oil for cooking
Serves 6
1. To make the sauce, combine the cilantro, soy sauce, vinegar, and onion in a blender or food processor and blend until smooth. Stop the motor and add the yogurt and olive oil. Blend until creamy. Transfer the sauce to a container with a lid and refrigerate for at least 1 hour.
2. To make the croquettes, combine the rinsed quinoa with 2 cups of water in a small pot and bring to a boil. Lower the heat, cover, and simmer for 15 minutes, or until the water is completely absorbed. Remove from the heat and transfer to a medium bowl to cool.
3. When cool add the carrot, zucchini, scallion, garlic powder, salt, parsley, egg, and flour. Mix well. Using your hands, form the mixture into patties about 1/2 inch thick and 2 inches in diameter.
4. Pour just enough oil into a large skillet to cover the bottom of the pan, and heat the oil over medium heat. Working in batches, lay the quinoa cakes in the pan and cook for 3 to 4 minutes. (You can probably cook 5 to 6 patties at once.) When the cakes are golden, turn them over and cook until the second side is golden. (Check by lifting up a side with a spatula.) Add additional oil as needed, and remove any brown bits that accumulate in the pan as you cook.
5. Remove the cakes from the pan and place them on a plate lined with a recycled brown paper bag. Serve hot, drizzled with the Cilantro Yogurt Sauce. Or put the yogurt sauce in a bowl for dipping. Top the cakes with grated carrot and zucchini.
Thanks to Anna Getty and the folks at Chronicle Books for sharing this delicious recipe with us. For more tasty inspiration to care for your body and your planet, check out a copy of Anna Getty’s Easy Green Organic. And remember to leave your eco-friendly cooking tip in the comments for a chance to win!
136 comments
Sign in to add your ownAyca says:
Awww...Yummyyyy ! Thanks for sharing Michelle!
3 years ago
MeghanT says:
Mmmmmm. I'll have to print this recipe up and leave it out for my boyfriend. (He's the master chef in our house...I just microwave and boil water. ) :)
3 years ago
LuttrellStudio says:
Mmmmm....that looks awesomely good!
3 years ago
janebonbon says:
drooling.......
3 years ago
LulaMatilda says:
My mouth is watering...I'll be making this dish soon! Thanks!
3 years ago
paramountvintage says:
that looks delicious! i love cooking. i think i'll try this tonight! great article. keep more recipes coming :)
3 years ago
theeye says:
those look delicious
3 years ago
adrienneaudrey says:
yum, looks delicious!
3 years ago
LittleWrenPottery says:
wow these look great I'll have to try it out! I've never cooked with quinoa before.
3 years ago
Aquanetta says:
going to try this tonight!
3 years ago
CharliesApt says:
Oh wow. I've got to try these!
3 years ago
SewnNatural says:
this looks like a fabulous recipe. quinoa is an amazing grain. as most of us are wheat intolerant (even if we don't know it) quinoa is wonderful to add into our diet. can't wait to try this!
3 years ago
FranniesHeart says:
I love quinoa. I am always looking for new recipes...I will be trying this one soon. Thank you
3 years ago
Emmamaha says:
I love eating my quinoa salad and keeping this recipe for future use! Nothing better than promoting healthy eating!
3 years ago
accentonvintage says:
I usually add quinoa to my cereal. I'll have to try this recipe.
3 years ago
maggiemaevintage says:
YUMMMMM!!!!
3 years ago
mamafamilias says:
mmmmmmm. My green cooking tip is to cook grains in large amounts. Having lots of precooked grains on hand makes it very easy to add them to all kinds of foods. Plus it takes less energy to cook a large pot of grain than lots of small pots. (Don't do this with a new grain in case you end up hating it.)
3 years ago
Floreal says:
yum yum!!!! I am gonna try it this weekend.. I was wondering what to do with the qinoua lying in the jar..:) Thanks www.twitter.com/florealdesigns www.facebook.com/florealdesigns
3 years ago
CrochetandStitches says:
Thanks for the recipe. Been eating gluten free for a while and love quiona. Always trying to find new things to do with it, so this sounds like a nice change from the typical quoino salads.
3 years ago
SusanFaye says:
My tip--grow your own basil! I grow mine (organically, of course!) all summer long in my little hothouse and then pluck off leaves as the plant grows. The surplus is dried and stored away for the winter in little fancy recycled glass jars. Nothing like home-grown basil to jazz up just about everything!
3 years ago
EvenAndy says:
They looked delicious. I am going to have to try this recipe. My son has celiac disease (gluten intolerance) and it looks like it can be altered so he can eat them as well. Thanks for sharing.
3 years ago
SHAbang says:
this. sounds. delicious!!!!!!
3 years ago
SHAbang says:
I also don't really have a cooking tip, except that I am seriously contemplating starting my own vegetable & herb garden when we move to our new house...and for a former city girl with no interest in gardening, it's a pretty big step for me!
3 years ago
ebrukSupplies says:
those look delicious.Yummy!
3 years ago
julessabjewelry says:
Quinoa is the food of the Gods! I am a native Californian who transplanted to the SE so understanding organic from birth practically, helps to navigate the Southern Landscape. Thank you so much for such a wonderful feature shared.
3 years ago
julieincharge says:
This looks delicious! I'm going to have to give this a try.
3 years ago
Iknitoo says:
I look forward to each of etsy's handmade blogs! My eco friendly tip is to GROW YOUR OWN and if that is not possible, COOK YOUR OWN! There is not a prepared food on the market aisles that cannot be made BETTER at home! And...cut down or completely stop using plastic!
3 years ago
BayMoonDesign says:
I love eco friendly recipes and it is easy to make any chocolate desert recipe eco friendly. I do this by opting for organic and fair trade chocolate.
3 years ago
HillTribeCulture says:
Wowww...delicious.cool article!
3 years ago
allwithlove says:
My bf and I just discovered Quinoa and LOVE it. We are experimenting with it so thanks for this recipe!
3 years ago
hankietankie says:
...MMMMMMmmmmmmmmmmmmm, more cilantro sauce please! Plain yogurt is a great base for spring & summer sauces, just add your favorite spices, some crushed garlic & lemon juice and stir!
3 years ago
Kinrisu says:
Your articles are always really interesting Michelle! This recipe looks delicious, I'm going to try it but sub the eggs with tofu and use a soy yogurt. I too am a big quinoa fan. :)
3 years ago
recycledwares says:
you would have to post a delicious food picture to tempt me. now i'll have to make the dish to curb this food craving. :)
3 years ago
girltuesdayjewelry says:
These look yummy. I've never made anything with quinoa. I'm not really much of a cook so sadly I have no tips to share other than try to marry/date/live with a chef.
3 years ago
birchbeerboutique says:
sadly i don't qualify for the sweepstakes but my favorite eco cooking tip is to plan meals around the concept of stuffing the oven full to capacity to save on energy. i use the top and bottom racks strategically and to their fullest.
3 years ago
sonicka says:
quinoa makes a great taco filling. Just add your usual taco seasonings to cooked quinoa.
3 years ago
ArtisticIntentions says:
Great article! That BLT dip looks yummy!!
3 years ago
sarahndipities says:
yummmmmm! Great article!
3 years ago
TipsyTimeMachine says:
I only have a couple of recipies for Quinoa - a South American stew and a rice-like salad. Nice to have a new recipie. I've seen Quinoa breakfast mix (like oatmeal) at the local health food shop that looked intriguing.
3 years ago
BrightWallVintage says:
I LOVE QUINOA! I'm still a beginner chef, so this is a great addition to my recipe box. Thanks for sharing!
3 years ago
antiquegrrl says:
YUM!!!
3 years ago
littleloveblue says:
i love quinoa... this looks like a good way to cook it that i haven't tried. unfortunately i have never liked cilantro, so i may have to try a variation on the sauce. boy do i miss california produce.. i never realized how good i had it until i moved away:( we started our own vegetable garden this year, plus an herb garden near the kitchen. we bought all our herbs and veggie seedlings from a local community garden plant sale, and local gardening center. it's a great way to get a jump on the season and support local farmers!
3 years ago
lavendarblue says:
I have been hearing about quinoa. A picture is worth a thousand words! I gotta try this!
3 years ago
DesignedbyRJ says:
Yum! I love quinoa, will definitely be trying these! Even though I can't win, I love sharing healthy cooking tips... instead of plain ol' bread crumbs to coat chicken or fish I use a mix of oat bran, wheat germ and just a small amount of whole wheat bread crumbs. So much tastier & healthier!
3 years ago
seragun says:
Great article! thanks
3 years ago
YouAreYou says:
Double yum! I'm all over this!
3 years ago
elemegibere says:
Thanks You!
3 years ago
aisle3studio says:
i need to eat some quinoa off those ginko plates. those are the bomb diggity
3 years ago
ClementinesJewelry says:
Yummy!
3 years ago
BlackStar says:
I'm going to have to try this recipe! I'll add an eco-tip that goes with the recipe: Grow your own cilantro. If you leave a little section of it to seed, it will reseed and you won't ever have to plant it again. Cut bunches of fresh cilantro after the dew has dried, chop and pack in freezer containers to use in dishes throughout the year.
3 years ago
sherrytruitt says:
I'm going to try this recipe for sure! Thanks for including my quinoa necklace. Like BlackStar, we grow enough cilantro to last a lifetime! xo
3 years ago
windowsill says:
this looks so good. i like quinoa, and i love croquettes - a brilliant idea! thank you!
3 years ago
polkadotHOME says:
This sounds sooo good! Thanks for posting!
3 years ago
cutiepiecompany says:
mmm Yum! Can't wait to try this recipe!
3 years ago
shopKCQ says:
i may try this sans-cilantro... croquettes are just so delicious!
3 years ago
kehArt says:
Looks great, can't wait to try it! I love quinoa, and my toddler does too!
3 years ago
diannek says:
Never tried this but going to
3 years ago
AdultIndulgences says:
As I custom spice blend seller I love to see recipes and food items included. Always watch for them. Love it lots. Great article!
3 years ago
pasin says:
Great article
3 years ago
glasfaden says:
Sounds & looks yummy!
3 years ago
SoMommySew says:
LOVE quinoa! My Eco friendly tip is to grab a large tote and head to your local farmers market. Stock up on all the local, delicious and seasonal greens for the week and incorporate them into your daily meals. Eat those organic greens for breakfast, lunch and dinner and you will live happy and healthy!
3 years ago
hoedeman says:
Green tip: Work hard to use all the existing ingredients in your house before buying more food. We challenge ourselves to see how many creative (yet still tasty) dinners we can make with leftover ingredients.
3 years ago
Fibrillaria says:
I will have to try this, I hope I can find quinoa in Hungary!
3 years ago
OhMafelt says:
Love the recipes, this one looks fabulous as we do dig quinoa around here. Everyone really does need a bit of a garden, it is a great place to put your compost.
3 years ago
craftpile says:
My eco friendly tip for growing greens with limited or no land: Tuck herbs such as basil, oregano, sage, mint, thyme, lemon balm in your landscaping, flower boxes or barren sandbox...just add topsoil :) You can also add lettuce or tomatoes in cute upcycled containers in a sunny spot. When your herbs grow faster than you can eat...pick, rinse, pat dry, and lay flat in a cotton dish towel. Fold a few times and store in the fridge.
3 years ago
smashgirl says:
My Eco friendly tip is to grow your own veggies and herbs and share with your neighbors...or better yet swap with your neighbors. This works great if you don't have the space to have a large garden of your own!
3 years ago
sharonclancydesigns says:
Mmmmm,makes me so hungry. Thanks for sharing!
3 years ago
LateToTheRevolution says:
YUM! Vegan version here I come!
3 years ago
PaulaFleischer says:
For best digestion of all the good nutrients in quinnoa (in fact all grains!) it should be soaked overnight. all that soapy stuff at the top should be skimmed off.
3 years ago
AvianInspirations says:
Wow, thank you. Green Gulch was easily my favorite field trip while in middle school, it is an incredible place to visit/volunteer at for those in the Bay Area of CA.
3 years ago
metroretrovintage says:
Hmmm, love quinoa. I used to pick up a red quinoa at one of the local Ecuadorian shops. I'm looking forward to trying this yummy recipe! :)
3 years ago
vaeda says:
Thank you for the recipe, it looks delicious! :) My eco-friendly cooking tip is growing your own food whenever and wherever possible. You can even check to see if there are common areas within your neighborhood that can be used for growing food. Once you've harvested your crops, it then makes sense to share them with as many people as possible. It tastes better when you share too!
3 years ago
Xenotees says:
That recipe sounds great-- I've been meaning to try so me Quinoa! Love all your picks Michelle, + the Carl Jung quote Anna shared is amazing!
3 years ago
urbanheirlooms says:
This stark-raving carnivore thinks those croquettes look miiiiiiiiiighty yummy! :)
3 years ago
mpl15 says:
Love this recipe. Green tip: Avoid wasting greens such as cilantro or spinach, by cutting up half or 1/3 when you bring it home, put a small amount in ice cube containers along with some water and freeze. Next time a recipe calls for it, take out a cube or two or three and, voila! fresh herbs.
3 years ago
Iammie says:
Yummmm.
3 years ago
bertiescloset says:
korokkes are a japanese comfort food, but this makes my stomach gnaw at itself with slight hunger and discomfort. sounds delish!
3 years ago
PainkillerStudios says:
I *love* organic food! Eating organic makes me feel so much healthier - especially because I don't have those harmful chemicals in my body.
3 years ago
miro362 says:
I have been looking for more quinoa recipes. Thanks so much! The book looks fabulous as well!
3 years ago
jibbyandjuna says:
We starting seriously cutting the amount of meat we eat when our oldest child decided to become a vegetarian at age 13 and found quinoa soon afterward. This recipe looks fantastic - thanks! My tip would be to, when cooking, make and freeze additional portions whenever possible. Thats how we avoided eating packaged/processed foods on evenings that we are tired or busy. Homemade black burgers are a great freezer staple for us.
3 years ago
makaylacreations says:
We love quinoa and I'm always looking for new and interesting ways to cook it. Thanks for sharing the recipe. My girls are gonna love it, especially the sauce.
3 years ago
RiverBazaar says:
Yum!! Inspiring me to get and use some Quinoa. Love croquettes and cilantro... Eco-friendly cooking tips: No.1 When boiling pasta either fish it our with a big pronged pasta scoop or wire scoop or use a pot that comes with a colander insert to pull the pasta out of the water instead of draining the water in the sink. Use the cooled water on your plants. No.2 When I have a bounty of limes, I squeeze them then fill ice cube trays and freeze the juice for a shot of lime whenever I need it year round. Happy cooking and eating...eco-friendly of course!
3 years ago
flightoftheparcel says:
Oh man! I just made these myself and they are super good! I have to eat Gluten Free so I substituted corn meal for the flour and used an extra egg. Super delicious:)
3 years ago
kristincoffin says:
ohhh, food politics. the word organic is thrown around (even on certified organic labels) more often than it should be. There are so many wonderful contemporary food reads out there to bring you up-to-date on the issues. I would definitely suggest Omnivore's Dilemma as a good book to start with! He touches on the labeling of "organic" as well as omi-present corn. Food is entrenched with politics, and it's definitely something to bring to light. Thank you for grabbing a hold of the subject, and featuring a delicious heritage grain: quinoa is this recipe!
3 years ago
polkadotsandblooms says:
Sounds absolutely delicious, I will have to try this out!
3 years ago
Krystyna81 says:
I tried Quinoa a few months back and had a surprising side effect...it was like a double shot of espresso! I was awake ALL night :) SO my question is...any good a.m. quinoa recipes? I'd like to harness that energy for daylight hours!
3 years ago
thenewblackmarket says:
oh my, now I am suddenly hungry.
3 years ago
bellasparty says:
Thanks for the Quinoa Croquettes recipe. Will make it tomorrow.
3 years ago
sassyhoops says:
this looks delicious, I can't wait to try it. I love quinoa--great in muffins. My tip is to compost those leftover veggie bits and use it to grow your own herbs!
3 years ago
HandmadeByKat says:
Thanks for the recipe. I recently got into quinoa and love it's nuttiness and versatility. I like cooking it with chicken broth and throwing some spices in the mix while it's cooking. I also cook it in my rice pot so I don't have to worry about it.
3 years ago
slidesideways says:
Our green tip is having our own vegetable garden, even though it's small, we still benefit from what it produces! I love quinoa, I can't wait to try out this recipe, thank you!
3 years ago
Babes2OldBags says:
Just started getting and eating healthy as my 50th birthday present to myself. :-) And I love, LOVE quinoa!!! Thank you so much for the recipe and interesting article. Blessings and here's to good health! ;-)
3 years ago
bittybambu says:
I've been a vegetarian my entire life and always appreciate a new recipe. This one looks so good, thanks for the recipe.
3 years ago
EarthBabyDesigns says:
Yummmmm....I love quinoa. This recipe looks fantastic. My green tip is if you eat meat, cook at least one less meat dish a week. Another tip, use glass containers to store leftovers. Even better scour yard sales, flea markets and Etsy (of course) for vintage glass food storage containers.
3 years ago
ecochic87 says:
Looks delicious! And if I don't win this give away, I believe I shall be paying the bookstore a visit to pick up my own copy.
3 years ago
shesitsbytheseashore says:
oh, I can't wait to try this recipe, it sounds so goooddd.... My green tip is when one of your family members doesn't take a basic item in your garden, try growing another variety...my sony never took to tomatoes, but last year I grew some hawaiian pineapple tomatoes and another heirloom yellow variety and now he can't get enough tomatoes...I truly enjoy them myself also!
3 years ago
FerntreeStudio says:
This sounds awesome! :)
3 years ago
joanna295 says:
This looks delicious, I can't wait to try it! I don't qualify for the sweepstakes but I recommend planning out your meals ahead of time so that you can buy all your food in one big shop (thus using less petrol) and then no food is wasted.
3 years ago
jargonhead says:
I love quinoa, and this sounds wonderful! My green tip is this: create your meals around seasonal availability! The easiest way to do this is subscribe to a program where the farm delivers fresh produce to you. It varies your diet, supports rotational organic farming, and helps you get creative and try new fruits and vegetables!
3 years ago
libar says:
It really looks good ... I love quinoa It's very rich in proteins
3 years ago
THINGMAJIG says:
I haven't had quinoa in ages. The kids had so much fun with it that I was cleaning it up for days last time. That was months ago -- time to try again. You've got my mouth set.
3 years ago
shopgoodgrace says:
I just purchased some quinoa last week for the very first time -- I was searching for dry wheat berries when I saw the little bag of quinoa. I love that it is high in fiber, and has all eight essential amino acids. And such a great way to get a little more non-animal protein. Thanks for sharing the recipe!! :) (The book looks great - I'm going to have to look for it at my bookstore.)
3 years ago
melaniebg says:
Looks delicious. Getting a farm share is a great way to cook eco-friendly. It keeps your food local and seasonal. It also helps you expand your cooking repetoire.
3 years ago
beezebest says:
Well, this is from last year. i have my own organic plot in a community garden in Brooklyn. I grow Swiss Chard. Here is my jazzed up recipe; In a frying pan or wok - heat up 1 T or 2 T of grapeseed oil. Chop up 2-3 pieces of garlic and put in warmed oil. Cook a little, don't burn. Wash and chop swiss chard into bite size pieces. Put into the oil & garlic combo pan. While the greens are wilting, stir in chopped or whole kalamata olives, organic capers. When cooked to your liking. Turn off stove. Add your favorite grated cheese, a drizzle of olive oil and squeeze fresh lemon juice to your liking.
3 years ago
madebyferdy says:
I will try that look so yummy
3 years ago
OhOhMary says:
I'm always on the prowl for interesting, fresh vegetarian recipes, and this one's a keeper! mesi mesi
3 years ago
love4rocks says:
I love Quinoa. Definitely have to try this out for dinner. Thanks a lot for the recipe.
3 years ago
NoteablyUnique says:
Had to stop everything and immediately check out the recipe...I think it was the cilantro yogurt sauce that had me at hello! Our eco-tip for cooking...buy in bulk (containers) and recycle EVERYTHING that goes out the door. I love taking out the recycling and NOT the trash each week...it's great!
3 years ago
mittenmaker says:
Just tried this tonight and wanted to report back - these little quinoa balls were AMAZING and the sauce was super tasty! The batter was a little watery at first (possibly too much wet zucchini or something) and they wouldn't stick together in the pan so we doubled the amount of flour and that solved the problem. Also we didn't have ume plum vinegar so we substituted a little red wine vinegar & white wine. The recipe definitely makes a lot of sauce but it was so good you could even use it as salad dressing. Quinoa is great for frying because it gets so crunchy - YUM!!! Seriously, try this recipe, it's awesome. It was hard to stop eating them. THANKS ANNA!
3 years ago
kathyjohnson3 says:
Can't wait to make this recipe, thank-you!
3 years ago
VintiqueLa says:
I saw this recipe today and then I made it. Amazing. My roommates and I loved it. Thanks for sharing!
3 years ago
treasurefield says:
Oh boy! I can't wait to try this recipe. Those are some of my favorite ingredients. TFS! :)
3 years ago
DPKministat says:
These sound delicious! I have to make them. Thanks for the tips!
3 years ago
worksandfinds says:
I got to try it. Looks delicious.
3 years ago
ClementinesJewelry says:
Yummy!
3 years ago
OverTheLuna says:
This recipe sounds amazing! Always looking for new ways to use quinoa. Thanks!
3 years ago
shecological says:
I missed the contest but I am going to make this recipe and I am going to buy the book!! Thanks so much! Here's my tip anyway: I make my own pizza. It is the best and not hard to do. I use part white flour, part w.wheat and a little rye flour. I make a sponge then add 2T olive oil and the rest of the flour. I let it sit for ten minutes but I don't let it rise. It always works out great! Oh, and I buy bulk yeast and keep it in the fridge. It tastes better and uses much less packaging!
3 years ago
Butterflycreationsca says:
Love this good information thank you .
3 years ago
redpanda says:
Just want to let you know that quinoa is technically not a grain. It is a seed. It is often grouped together with grains and cooks like a grain though, so lots of people tend to call it a grain. http://chetday.com/quinoa.html
3 years ago
InfamousQBert says:
another way to save your herbs is to treat them like cut flowers. put them in a little bud vase and just snip off what you need. they won't last as long as freezing, but they'll be a little more truly fresh.
3 years ago
Slowshirts says:
So excited to make and eat this. I love cilantro.
3 years ago
Jrisco says:
yummers! LOVE Quinoa!
3 years ago
WingsDove says:
This recipe sounds soooo good! I am always looking for good gluten-free substitutes these days and the little bit of flour in this recipe can be easily replaced. Quinoa is a very good gluten-free grain for those with gluten sensitivities.
3 years ago
Iammie says:
Yummy.
3 years ago
ravenhaired says:
That picture looks delicious! I am definitely going to try this tonight. Even though I move around a lot I'm always sure to take my herb plants with me so I can be sure to have fresh flavors to toss in any meal. This year since I know I'll be in one place all summer I've planted pots of lettuce, peas, and broccoli as well.
3 years ago
SundraSandrusi says:
This looks delicious!
3 years ago
SundraSandrusi says:
This looks delicious!
3 years ago
girlsewcute says:
Wow. I looked at that picture and my mouth immediately started watering! Very creative in thinking about eco friendly cooking!
3 years ago
StarbringerCreations says:
This make me hungry! Wow...
3 years ago
firewoodfurniture says:
We made these for dinner last night and they were phenomenal!! The book looks great too, we'll keep our eyes out for it. Thanks for sharing this article!
3 years ago
HornCatCreations says:
Yum yum yum! Reading this has made me hungry!
3 years ago
midnightsun1143 says:
I just finished making these and have to say YUM and THANK YOU! So simple, so easy, and so good! My fiance is super picky and he loved loved loved them!
3 years ago
elisemahan says:
this recipe is genius, thank you so much.
3 years ago
Jskeeler says:
Hmmm, love quinoa. How about adding some pine nuts to enhance nutty flavor of the grain?
3 years ago
raynsteffi says:
Just made these and they're delicious. The sauce especially! One thing we added was ginger (love ginger!) and breadcrumbs, to help the croquettes stick together a bit better. Fantastic recipe. Will be looking for this cookbook.
2 years ago
ferecire says:
Sour Cream vegetarian soup recipe and some weight loss free advices here: http://healthbeautyhandicrafting.blogspot.com/
2 years ago