Organic Quinoa

Serve this meatless main dish with coleslaw. Top with dollops of salsa and sour cream. If you can’t find panko, use fresh breadcrumbs instead.

Ingredients:
* 1 (10-ounce) baking potato
* 2 cups water
* 1 cup uncooked quinoa, rinsed
* 1/2 teaspoon salt
* 4 teaspoons vegetable oil, divided
* 1/2 cup thinly sliced green onions
* 1/3 cup chopped fresh cilantro
* 1 jalapeño pepper, seeded and finely chopped
* 1 teaspoon ground cumin
* 1/2 teaspoon dried oregano
* 1/2 teaspoon freshly ground black pepper
* 2 garlic cloves, minced
* 1/2 cup 1% low-fat cottage cheese, drained
* 3 tablespoons grated extra-sharp cheddar cheese
* 1 large egg, lightly beaten
* 1 cup panko (Japanese breadcrumbs)

Preparation:

* Pierce potato with a fork; place on paper towels in microwave oven. Microwave at high 5 minutes or until fork pierces potato easily, turning potato after 3 minutes. Wrap in a towel; let stand 5 minutes. Peel and mash potato.
* Bring 2 cups water to a boil in a saucepan; add quinoa and salt. Cook 15 minutes; drain.
* Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onions, cilantro, and jalapeño; sauté 1 minute. Add cumin, oregano, black pepper, and garlic; sauté 1 minute. Combine potato, quinoa, onion mixture, cottage cheese, and cheddar cheese in a bowl, stirring well. Let stand 5 minutes; stir in egg.
* Shape potato mixture into 10 patties. Carefully dredge each patty in panko. Place on a baking sheet. Cover and chill 10 minutes.
* Heat 1 1/2 teaspoons oil in skillet over medium heat. Add 5 patties to pan; cook 2 minutes on each side or until golden brown. Keep warm. Repeat procedure with remaining oil and patties.

* YIELD: 5 servings (serving size: 2 croquettes)