Buffalo Quinoa and Corn Fritters


My only previous experience with buffalo sauce was the Buffalo Chicken Pizza with Ranch that we made at the dining hall. UGA students ate that stuff UP! The ranch helped temper the spiciness of the buffalo sauce, so you could basically stuff your face. Those joyful Freshman year memories encouraged me to try out this recipe.


2 cups cooked quinoa (tricolor or white)
1 cup cooked sweet corn
4 scallions, sliced
2 garlic cloves, minced
1t dried cilantro
1/3 cup finely grated romano cheese
1/4 cup ground almonds
2 tablespoons oat flour
2 large eggs
2 tablespoons buffalo wing sauce + more for topping
1/4 teaspoon salt
1/4 teaspoon pepper
Coconut oil for frying
4 ounces white cheddar cheese for topping

Combine all ingredients in a bowl, adding eggs and sauce last. Mix with your hands and form small patties.


Heat oil in a skillet and cook patties over medium heat for about 4 minutes on either side. I was worried they’d fall apart, but if you let them cook long enough, you should have no problem flipping them.

Place a slice of cheese on top and place under broiler for 1 minute. Serve with more sauce, if desired.


Serving suggestions: On a bun or on a bed of spinach; without cheese, or with another type, such as bleu cheese; make the patties bite sized and serve at a party with buffalo ranch dipping sauce; omit the buffalo sauce entirely and they’re still really good!


Cheesy Quinoa Bake



I’ve made this recipe several times because it’s so tasty! At the beach this summer, I made it for my extended family and they all loved it. Cooking for a crew is overwhelming, though; I filled 3 casserole dishes, and my brother was eating leftovers cold for breakfast the next day.

This is a great recipe because you can use spinach in place of broccoli, or add chicken to fill it out, and it would probably be good with sliced cherry tomatoes, too. I always double the cheese in this recipe to make it more of a macaroni and cheese consistency. It’s delicious topped with sour cream and Sriracha.