Quinoa and Seaweed Croquettes with Summer Salsa
Get a taste of the sea with these delicious croquettes from Greenpeace Chef Daniel Garibi!
To make the croquettes
Mix the quinoa, oats, seaweed, chopped chives and a pinch of salt in a large bowl.
Make round flat medium size croquettes.
In a hot pan, add the oil and cook the croquettes for about 5 minutes on each side or until golden brown and crispy.
To make the fresh summer salsa
Mix all the ingredients and season.
Place the salsa at the bottom and on top the croquettes with the fresh salad on the side.
Recipe courtesy of Chef Daniel Bravo Garibi and Greenpeace, taken from Recipes for a Healthy World, a Greenpeace cookbook.
Daniel Bravo has been part of the Greenpeace fleet for over 14 years. He is an environmentalist, committed father and is very passionate about food and life. Besides being responsible for the culinary celebrations on board, Daniel engages locally with movements of independent food sovereignty and is always supporting sustainable farming. His mission is to show the world that by changing our food habits, our purchasing and our nutrition, we can bring pride to local farmers and create a healthier, more equal society.