Quinoa, Carrot and Rice Fritters

• 2 cups vegetable broth
• 12 cup quinoa, rinsed and drained
• 12 cup long grain brown rice
• 2 teaspoons canola oil
• 1 onion, finely chopped
• 2 carrots, shredded
• 2 large eggs, lightly beaten
• 3 tablespoons arrowroot or 3 tablespoons flour
• 12 teaspoon salt
• 12 teaspoon ground black pepper

1. Bring broth to a boil in a medium sauce pan.
2. Add quinoa and rice.
3. Reduce heat and simmer, covered, 15 minutes.
4. Uncover, and simmer until all liquid is absorbed, about 5 minutes.
5. Heat 1 teaspoon oil in a large nonstick skillet.
6. Add the onion.
7. Saute until translucent, 3 to 5 minutes.
8. Combine the carrot, eggs, flour, salt and pepper in a medium bowl.
9. Add the cooked quinoa and sauteed onion, mix well.
10. Heat remaining 1 tsp oil in skillet.
11. Drop batter in 1/4 cup measures on to the skillet 4 to 6 fritters at a time.
12. Cook until golden, 3 minutes on each side.

vegetable broth, quinoa, long grain brown rice, canola oil, onion, carrots, eggs, arrowroot, salt, ground black pepper

Taken from www.food.com/recipe/quinoa-carrot-and-rice-fritters-151400 (may not work)