Centuries ago, Hippocrates, often called the father of medicine, prescribed garlic to treat a variety of diseases. Recent research suggests that the pungent herb really does have potent health benefits — particularly when it’s crushed — including reducing blood pressure, improving cholesterol levels and combating inflammation, all of which can reduce risk for heart attacks and strokes.

Ready in just 20 minutes, this flavorful vegetarian recipe is delicious as a side dish or main course. Pair it with your favorite salad or roasted or steamed vegetables of your choice. For a flavor variation, swap chili powder or curry powder for the paprika.

1½ cups raw quinoa
3 scallions, thinly sliced
½ cup grated Parmesan cheese
1 cup panko bread crumbs
3 garlic cloves, crushed or minced
1 tablespoon fresh thyme leaves, minced
1 teaspoon paprika
5 eggs, beaten
Freshly ground black pepper, to taste
Olive oil or cooking spray for frying

Rinse the quinoa in a strainer under cold running water. Cook according to the package instructions, then fluff with a fork and allow to cool for 5 minutes. Add scallions, Parmesan cheese, bread crumbs, garlic, thyme and paprika. Mix well, then stir in the eggs. To form fritters, scoop mixture into a ¼ cup measuring cup, press firmly, then tap cup on a plate or cutting board to release; or form patties with your hands. Repeat with remaining mixture. In a large skillet, heat 1 tablespoon olive oil or cooking spray over medium heat and fry fritters for three minutes per side or until golden brown and crisp. Repeat process until all fritters are cooked, adding more olive oil or cooking spray if needed. Transfer fritters to a paper towel-lined cooling rack to drain. Serve hot or cold and enjoy! Makes about 20 fritters. Adapted from Cookrepublic.com and Fifteenspatulas.com.