Ok, enough with the whining, back down to business. In the midst of all my self-pity, I was able to whip up a really great dinner the other night. My gift to you all for putting up with my sulking.
1 cup quinoa
Fresh basil – a good handful
1-2 garlic cloves
Juice and zest of 1 lemon
1 can garbanzo beans (chick peas, whatever you want to call them), rinsed and drained
1-2 tbsp olive oil
Salt and pepper
Put quinoa and water into saucepan with a little salt and olive oil and bring to a rolling boil. Once it hits boil, cover and reduce to very low heat. Let simmer 20 minutes or until liquid is gone. While the quinoa is cooking, pulse garbanzos, basil, garlic, lemon zest and juice**, and 1 tbsp of olive oil in the food processor until well blended, but not pureed.
Take cooked quinoa and garbanzo mixture and fold it together. Add more olive oil if necessary to make it all hold together, and salt and pepper to taste. While still warm, form into patties. Refrigerate patties for at least 15-20 minutes so that they will stand up to pan frying. (You can refrigerate for longer, even overnight, if you like.) Either bake at 400 degrees until browned, or pan fry 5 minutes a side.
Serve over salad, on a bun, or on the plate. We ate them with steamed broccoli and carrots that had been tossed with a little balsamic-Dijon vinaigrette.
**I have been beating this combo of basil, lemon, and garlic to death this summer. It just works in everything.