QUINOA
1 1/4 cups water
3/4 cup quinoa, well rinsed and drained
LIME MAYONNAISE
1/2 cup mayonnaise
2 teaspoons freshly squeezed lime juice
1 teaspoon finely grated lime zest
1/4 teaspoon minced serrano chile (remove veins and seeds for less heat)
CAKES
1/2 pound smoked trout, skinned and torn into 1/2-inch pieces (about 11/2 cups)
1/2 cup finely chopped green onions (about 3)
1/2 cup finely chopped cilantro leaves
6 tablespoons plain dry whole wheat or regular bread crumbs
2 large eggs, lightly beaten
1 to 2 teaspoons minced serrano chile (remove veins and seeds for less heat)
1 teaspoon finely grated lime zest
1/2 teaspoon ancho chile powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
1 To prepare the quinoa, bring the water and the quinoa to a boil in a 2-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, for 5 to 10 minutes. Transfer the quinoa to a large bowl and spread to cool for about 20 minutes.
2 Meanwhile, prepare the mayonnaise. In a small bowl, combine the mayonnaise, lime juice and zest, and the serrano chile. Chill, covered, until ready to serve.
3 To make the cakes, add all the ingredients except the olive oil to the bowl with the quinoa. Using your hands, thoroughly combine, and squeeze the mixture to bring it together.
4 Level the mixture inside the bowl and divide into 8 equal portions using a butter knife (cut in half like a cake, and then each half into quarters). Moisten your hands with water and form cakes about 3 inches in diameter, pressing firmly to ensure they hold together. Place the cakes on a small baking sheet or large plate. If you have time, chill, covered with plastic wrap, for 30 minutes.
5 To finish, heat 1 tablespoon of the olive oil in a large skillet over medium heat until it shimmers. Cook 4 cakes at a time until golden brown, carefully turning once with a metal spatula, about 4 minutes on each side. Add the remaining 1 tablespoon olive oil and repeat with the second batch. Serve warm or at room temperature, together with the mayonnaise.
TO GET A HEADSTART: Make the quinoa, as in step 1, ahead (see page 23).
TO LIGHTEN IT UP: Use lowfat mayonnaise or lowfat Greek yogurt instead of regular mayonnaise to make the lime mayonnaise. Bake the burgers instead of pan-frying them (see page 133).
This recipe is reprinted with permission from Maria Speck, author of Ancient Grains for Modern Meals.