Quinoa & Seaweed Croquettes with Summer Salsa
A recipe by Daniel Bravo Garibi, Mexico
About Chef Daniel Bravo Garibi
Chef 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.
What inspires you to eat less meat?
Every time we eat, we make a decision. We choose the food that will give us the energy we need to allow us to perform in our lives. This decision, though small, affects many aspects of the life of this planet. Industrial food production is destroying our planet and everything living on it. Farming crops destined to feed livestock are causing deforestation and displacing Indigenous groups. The agrochemicals this industry uses to grow crops poison the soil, the water, affecting the life that depends on it. Animals become products instead of living beings.
I know how industrial farming worsens the effects of climate change. I’ve seen glaciers in the Arctic and I know my grandchildren might never see one. I know how droughts and floods are affecting the most vulnerable around the world. This is why choosing what to eat is important.
Quinoa & Seaweed Croquettes with summer salsa
Serves: 4
Ingredients
Croquettes:
200g cooked quinoa
60g kelp soaked overnight and finely chopped
15g nori seaweed
4 tbsp chopped chives
8 tbsp oats
Salt
Olive oil
Fresh Summer Salsa:
2 finely chopped tomatoes (or about 12 cherry tomatoes)
1/4 piece chopped red onion
2 tbsp chopped chives
2 tbsp lemon juice
1 tbsp olive oil (or sesame seed oil)
1 tbsp Chopped Ginger
Salt
120 grs. of Fresh seasonal salad
Method
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.
Fresh Summer Salsa:
Mix all the ingredients and season.
To serve
Place the salsa at the bottom and on top the croquettes with the fresh salad on the side
For more about Chef Daniel Bravo Garibi, follow and connect with him on:
Facebook: https://www.facebook.com/chefdanielbravo/
Twitter: https://twitter.com/DBGaribi
