Zesty Quinoa Cakes Recipes

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CHEESY QUINOA CAKES WITH A ROASTED GARLIC AND LEMON AIOLI



Cheesy Quinoa Cakes With a Roasted Garlic and Lemon Aioli image

This is a great recipe I found on spoonforkbacon.com It is really good and filling. You can use salt and pepper to tasteEnjoy!

Provided by mcawesomest

Categories     Grains

Time 35m

Yield 10-12 Cakes

Number Of Ingredients 11

2 cups cooked quinoa
2/3 cup grated Fontina cheese
3 tablespoons all-purpose flour
2 green onions, thinly sliced
1 egg, lightly beaten
2 teaspoons fresh ground black pepper
2 1/2 tablespoons extra virgin olive oil
1/2 cup light mayonnaise
1 head garlic, roasted
1 lemon, zested and juiced
1/4 teaspoon cayenne pepper

Steps:

  • For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
  • Pour oil into a large sauté pan and place over medium heat.
  • Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches).
  • Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
  • For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.

SOUTHWEST QUINOA CAKES RECIPE - (4.6/5)



Southwest Quinoa Cakes Recipe - (4.6/5) image

Provided by garciamoss

Number Of Ingredients 15

2 cups water
1 cup quinoa, preferably red quinoa
4 large eggs, lightly beaten
1 cup canned black beans, rinsed
3/4 cup reduced-fat cottage cheese
1/4 cup sliced scallions
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt, plus a pinch, divided
1 cup shredded pepper Jack cheese
1 14-ounce can fire-roasted diced tomatoes
1 clove garlic
1 small chipotle pepper in adobo sauce (see Tip)
1/4 cup chopped fresh cilantro
1 avocado, chopped

Steps:

  • Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray. Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer to a large bowl and let cool for about 10 minutes. Add eggs, beans, cottage cheese, scallions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each quinoa cake with about 1 tablespoon cheese. Bake the cakes until puffed and a little brown on top, about 20 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife. Meanwhile, place tomatoes, garlic, chipotle pepper and a pinch of salt in a blender and puree until smooth. Transfer to a small bowl and stir in cilantro. Serve the cakes with the salsa and avocado. Make Ahead Tip: Cover and refrigerate the salsa (Step 5) for up to 3 days; bring to room temperature before serving. Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

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