Crisp Quinoa Cakes With Almonds Rosemary And Dijon Recipes

CRISP QUINOA CAKES WITH ALMONDS, ROSEMARY AND DIJON

Crisp Quinoa Cakes With Almonds, Rosemary and Dijon image

Provided by Mark Bittman

Categories brunch, dinner, lunch, weekday, appetizer, main course

Time 1h15m

Number Of Ingredients 9

Ingredients

1 cup quinoa
Salt
1/4 cup chopped almonds
2 tablespoons minced shallots
1 tablespoon minced fresh rosemary
1 tablespoon Dijon mustard
Freshly ground black pepper
2 tablespoons olive oil
Lemon wedges for serving

Steps:

Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
Heat the oven to 200. Fold the almonds, shallots, rosemary and mustard into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 105 milligrams, Sugar 1 gram, TransFat 0 grams

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