Mexican-Style Crispy Quinoa Stack

The quinoa patties, pico de gallo and yogurt lime sauce can be made ahead and refrigerated until ready to use.

For the Quinoa Patties

1. In a medium pot over high heat, stir together water, quinoa and seasonings and bring to a boil.  

1. Turn heat down to low, cover and simmer for 20 minutes.

1. Check the quinoa at 20 minutes.  If there are no steam holes and all the water has not been cooked off, cook for another 5 minutes covered and check again.

1. Turn off the heat under the pot.  Add the cilantro and lime zest.  Now stir the quinoa with a fork until the grains begin to break apart and start sticking together (stir for at least a minute).  This is what binds the quinoa so you can form the patties.

1. Let the quinoa cool off enough to handle.  Wet your hands and form half of the quinoa into a ball.  Repeat with the other half. 

   Re-wet your hands and gently push down on each ball to form a thick patty (about an inch thick).  Smooth out any cracks around the edges.

   Place quinoa patties in the refrigerator, covered, until ready to use (at least 15 minutes).

   Tip:  I often make a double batch and freeze two patties for later.  To freeze, place a piece of parchment between the patties to prevent them from sticking together, then place in an air-tight bag or container.  When ready to use, thaw and pan sear. 

1. In a skillet (I prefer cast-iron) over medium heat, add the 2 teaspoons EVOO.  Swirl the heated oil to coat the skillet.  Gently place the quinoa patties in the pan. 

   Leave them undisturbed so they form a deep golden crust.  Lower the heat if the pan/oil is smoking.

   Carefully turn the patties over with a thin metal spatula.  They will release from the pan easily when they are ready to turn.  

For the Pico de Gallo

1. In a non-reactive bowl (for example, glass), stir together tomatoes, onion, cilantro, jalapeno/serrano, lime juice and salt.  

   Cover and refrigerate until ready to use, at least 30 minutes, but you could make the pico a day ahead for better flavor.

   Remove from the refrigerator, give it a stir and taste.  Adjust salt, if needed.

For the Yogurt Lime Sauce

1. In a small bowl, stir together yogurt, lime zest, lime juice, garlic powder and salt.  Stir in small amounts of water incrementally to thin to a pourable consistency.  Taste and adjust seasoning as needed.  

   Cover and refrigerate until ready to use.

   Tip:  If the sauce tastes a little bitter (as some limes can be), add a drop or two of sweetener such as agave syrup.

For the Refried Beans

1. While the quinoa patties are crisping up in the skillet, put the beans on.

   In a small pot over medium heat, combine the refried beans, seasonings and a splash of water. 

   As the beans warm up, stir occasionally to prevent them from sticking.  Add more water, as needed, to desired consistency (not too stiff, not too soupy).  

For the Avocado Mash

1. Just before serving, make the avocado mash.  This easy mash is seasoned with only salt and pepper so the avocado shines.

   Cut around the avocado vertically so that you have two long halves.  Gently twist the halves and pull them apart. 

   To remove the pit, carefully whack the heel of your chef's knife into the pit with just enough force to lodge the knife into the pit.  Twist the knife and pull the pit out.  Carefully remove the pit from the blade.

   Using a spoon, scoop out the flesh into a bowl. 

   Use a fork to mash the avocado.  Sprinkle the salt and pepper over the mash and mix until well incorporated.

Plating

1. Spread 1/2 cup of the refried beans on a dinner plate, then layer with 1/2 cup chopped greens, 1/2 of the avocado mash and a quinoa patty.  Top with yogurt lime sauce and pico de gallo.  Repeat for the second plate.  Enjoy!