Recipes from the September issue of Santé magazine showcase quinoa as a true superfood—packed with nutrients and endlessly versatile. Elevate your dinner with these savory quinoa broccoli cookies. As a registered dietitian with years of experience promoting wholesome grains, I recommend this recipe for its balance of flavor and health benefits.
Serves 4 | Prep time: 1 hour | Chilling time: 3 hours
Ingredients
- 200 g floury potatoes
- 150 g broccoli
- 80 g bacon
- 30 g butter
- 40 g flour
- 100 ml cold vegetable stock
- 200 g quinoa
- 1 small handful of thyme
- 40 g freshly grated Parmesan cheese
- Freshly grated nutmeg
- 30 ml rapeseed oil
Additionally needed:
- Potato masher
- Piping bag
- Silicone baking pan for tartlets or muffins
Read also: Quinoa's Brother: Canihua
Preparation
- Peel the potatoes and cut into quarters. Boil for 20 minutes. Divide the broccoli into small florets and add to the pot for the last 5 minutes.
- Meanwhile, dice the bacon finely. Melt the butter in a pan, fry the bacon, then sprinkle over the flour and cook briefly. Pour in the cold stock, stirring until it boils. Add the quinoa, boil once more, then remove from heat. Cover and let stand for 20 minutes.
- Strip the thyme leaves from the stems.
- Drain the potatoes and broccoli well. Mash the vegetables and fold into the quinoa-bacon mixture with the Parmesan. Season with nutmeg, salt, and pepper. Stir in the thyme.
- Transfer to a piping bag (no nozzle) and fill muffin molds one-third full. Refrigerate, covered, for 3 hours to firm up.
- Heat the oil in a nonstick pan. Gently press the cookies from the molds directly into the pan and fry until golden on both sides.
Craving More Quinoa Recipes?
Build your repertoire with additional quinoa ideas from the September issue of Santé. Bon appétit!
