Quinoa Croquettes - Croquetas de Quinua

Quinoa is a high protein grain that has been cultivated for centuries in the Andes mountain regions of South America. These quinoa croqettes are made with cooked quinoa, ham, and parmesan cheese. Crispy on the outside and soft and crumbly inside, I think of them as South American hush puppies. Croquetas de quinua make a delicious warm appetizer, especially served with creamy salsa a la huancaína or with ranchero ranch dressing.

Prep Time: 2 hours, 00 minutes

Cook Time: 30 minutes

Ingredients:

• 1 cup quinoa (uncooked)
• 2 cups chicken stock or water
• 1 bay leaf
• 1 cup minced onion
• 2 cloves garlic, minced
• 2 tablespoons butter or oil
• 1 tablespoon aji amarillo paste or minced hot chile pepper (optional)
• 1/2 cup grated parmesan cheese
• 1/3 cup finely diced ham or crumbled bacon
• 2 tablespoons chopped parsley
• 1/4 cup cream cheese, softened
• 1/4 cup bread crumbs
• 4 eggs
• Salt and pepper to taste
• 1 1/2 cups bread crumbs
• Vegetable oil for frying

Preparation:

1. Place quinoa in a saucepan and cover with the chicken broth. Add bay leaf and bring to a boil.
   
   
2. Cover and reduce heat to low and simmer quinoa until the liquid is absorbed, about 10-15 minutes. Turn of heat and leave pot covered and undisturbed for 10 minutes more. Remove bay leaf.
   
   
3. Melt the butter in a sauté pan over medium heat, and cook the onions and garlic (with optional chile pepper/paste if desired) until soft, about 8 minutes.
   
   
4. Stir the onions and garlic into the quinoa, along with the parmesan cheese, ham, parsley, bread crumbs and cream cheese. Stir in twe eggs. Season with salt and pepper to taste.
   
   
5. Chill quinoa mixture for at least an hour, or overnight.
   
   
6. Break two remaining eggs into a shallow bowl and whisk in a pinch of salt and a pinch of sugar. Place the bread crumbs into another shallow bowl or dish.
   
   
7. Shape the quinoa mixture into small balls or oval croquettes. Dip each croquette into the egg mixture, and then into the bread crumb mixture to coat. Set aside on a plate until all the croquettes are breaded.
   
   
8. Heat 2 inches of oil to 350 degrees. Fry croquettes in batches until golden brown. Drain on paper towels. Serve warm.
   
   
9. Croquettes can be kept warm (or reheated) in a 200 degree oven for up to an hour.

Makes about 15 golf-ball size croquettes.

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