I am very much a creature of habit (even though this has been a bit harder since I started working at home.) I gave it a year of staying home cranking out a couple of cookbooks, a myriad of websites, and recipes upon recipes. Yet, I didn’t enjoy it. In fact, it was tough to motivate myself to do anything which led to piles of laundry (which in return, upset me because I was home and couldn’t understand how I wasn’t getting anything done.) I wasn’t sure I could admit it because so many people would tell me, “you must LOVE working from home!” I’d smile and agree (because there are many, many benefits of this working arrangement) but at the end of the day, I wasn’t getting near the amount of work done that I wanted.
As of last week, I finally admitted to myself that working from home just wasn’t for me at all and I signed up for a co-working space. I was a bit reluctant to spend the money (hello, home was a free office!) but I realized I needed interaction and a place that was solely work oriented. In a short time span I’ve cranked through my to-do list that sat collecting cobwebs for the past few months. It’s been a great transition for me and I have to say, so nice to be a away from home for a bit each day.
I’m also a creature of habit in my recipes. I developed a few quick recipes for Food52 for a post in their series ‘Halfway to Dinner’ where they asked me to pick one ingredient and pair five different recipes that could be created using this cooked ingredient. I’m not bashful about my love of brown rice and so, I chose to create five recipes around the rice. Be sure to pop over and check out the recipes!
This recipe is a small adaption on the brown rice patties I shared over there replacing the brown rice with quinoa and walnuts with pecans. I’m still stocking a bit of leftover harissa from the soup from last week and thus this breakfast/lunch was born. The patties are a bit crisp on the outside and moist/tender on the inside. These could also be easily gluten-free if you used GF bread crumbs!Print
- 1 cup cooked quinoa
- 1/2 cup plus 2 tablespoons whole grain bread crumbs
- 1/4 cup walnut meal
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 eggs
- Harissa, to serve
- Poached eggs, to serve
- Preheat oven to 425° F and cover a baking tray with parchment paper. In a bowl, combine quinoa, bread crumbs, walnut meal, salt, pepper, garlic, paprika, and oregano. In a separate bowl, whisk the eggs. Pour the eggs into the brown rice mixture and stir until well combined. Let sit for 5 minutes.
- Wet your hands and scoop out mixture into roughly golf-ball size spheres. Compact the balls and place on the baking tray. Press down with the palm of your hand to form a patty, packing down any loose rice pieces. Continue with the rest of the mixture.
- Bake patties for 15 minutes, flip, and return to oven for another 10 to 15 minutes. Patties should be lightly golden and crisp on the outside. Serve brown rice patties with a spoonful of harissa and a poached egg.
*recipe adapted from this recipe, which was originally developed for Food52
**Recipe yields roughly 8-10 patties