In the January 2016 issue of Bon Appetit Magazine, the RSVP section had 2 recipes that caught my eye. The first was for the “stellar quinoa burgers” from Cafe Pasqual’s in Santa Fe, New Mexico:
The recipe didn’t work out that well for me. I ended up using an egg to help bind everything better together because the sweet potato wasn’t enough. Nevertheless, I still had a hard time making a patty, so I resorted into meatballs instead. This worked out well because the next page was a recipe for “toasted orecchiette with veal meatballs” from the Red Dory in Tiverton, Rhode Island.
To keep things healthy and low carb, I opted to skip the pasta eat both types of meatballs with some boiled kale and tomato sauce.
The quinoa ones were just not good, even when they were covered in tomato sauce. 😛