Quinoa, Rice and Carrot Fritters

By michaelmeiner

Ingredients

• 2 cups vegetable broth
• 1/2 cup quinoa -- rinsed and drained
• 1/2 cup long-grain rice
• 2 teaspoons canola oil
• 1 onion -- finely chopped
• 2 carrots -- shredded
• 2 large eggs -- lightly beaten
• 3 Tablespoons flour
• 2 teaspoons flax seeds -- ground
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

Bring broth to a boil in saucepan. Add quinoa and rice. Reduce heat and simmer, covered, 15 minutes. Uncover and simmer until all the liquid is absorbed, about 5 minutes.

Heat 1 teaspoon of the oil in nonstick skillet. Add the onion and saute until translucent, 3 to 5 minutes.

Combine carrots, eggs, flour, flax seeds, salt and pepper in medium bowl. Add cooked quinoa mixture and sauteed onion and mix well.

Heat remaining 1 teaspoon oil in a large nonstick skillet. Drop the batter in 1/4 cup measures. Cook about 3 mintues on each side.