Black-eyed pea and quinoa croquettes

Black-Eyed Pea and Quinoa Croquettes
http://www.theveggietable.com/recipes/blackeyedpeacroquettes.html

Crunchy croquettes made from black-eyed peas and quinoa are packed with vegetarian protein.

Yield	about 16 croquettes
Time	1 hour 40 minutes
Tools	2 saucepans with lids wooden spoon potato masher small bowl cookie sheet
Ingredients	¾ c dry black-eyed peas several c water ½ c quinoa 1 T olive oil 1 T soy sauce ½ t dry thyme ½ t dry basil 1 t paprika ½ c bread crumbs dash salt black pepper 2 t olive oil
Directions	Rinse the peas, place in pot, cover with water, partially cover, and cook, stirring occasionally, until soft, 30-45 minutes.Meanwhile combine quinoa with 1 c water, cover, and simmer until quinoa is tender and water has been absorbed, about 20 minutes. When the black-eyed peas are cooked, drain off any water,* then mash. Stir in oil and soy sauce, then add quinoa, thyme, basil, and paprika. The mixture should be thick and slightly sticky. Preheat oven to 350. Lightly oil the cookie sheet. Combine remaining ingredients in a small bowl. Roll the black-eyed pea mixture into balls and flatten slightly, then coat with bread crumbs and set on cookie sheet. Bake 20 minutes, turn each croquette, and bake another 20 minutes. Serve with a hearty, flavorful sauce such as mushroom sauce squash sauce (topped with walnuts and fried sage) tomato sauce