Quinoa the new starch

                                           Quinoa Beat
Quinoa (keen-wah) was an item chefs didn't care for not to long ago; we didn't know what to do with it.
During my daughter's "flight from the nest," she found quinoa an easy, nutritious and versatile rice substitute.
Quinoa is now everywhere and no longer just in vegan restaurant.
Quinoa makes a great pilaf, risotto or an addition to salads.
I am fascinated to see it as an appetizer. In this form, it comes out crunchy, crackling and crisp.
Remember, the quinoa is cooked about 30 minutes, this releases the starches. Also, like rice, the ratio is just about  2 1/4 cups of water to a cup of quinoa.
                                           Quinoa cakes
1 cup quinoa cooked in 2 1/4 cups slightly water. Should be starchy and thick. Bring to a boil, reduce heat to simmer and cover. stir once and cook till the grains are tender and begin to burst. Put in bowl and cool.

Fold 1/4 c chopped almonds, 2T minced shallots, 1T dijon, 2 T cilantro chopped, 1T fresh rosemary chopped, dash of cayenne pepper, salt and pepper to taste. Make into 8 cakes.

Heat 1T oil and 1T butter in skillet over medium heat. Add some patties to the outside, do not crowd, and brown on each side, 4 minutes each.
Transfer to paper towel. Serve with lemon and a remoulade ( mayo, mustard, capers, gherkins, anchovies and  herbs) sauce.