Crispy Quinoa Cakes
*1 large egg
*2 Tbs all-purpose flour
*1 1/2 Tbs nut butter (such as peanut butter)
*1 1/2 tsp red or white wine vinegar (I used red)
*1 1/2 cups cooked quinoa (I used tricolor quinoa)
*1/2 cup finely grated sweet potato (not cooked)
*1/2 10-oz. pkg frozen spinach, thawed and squeezed dry
*1/4 cup chopped sun-dried tomatoes
*1/4 cup chopped nuts (I used sliced almonds)
*2 oz. crumbled feta cheese, optional (I did use)
*2 Tbs finely diced onion
*1 Tbs chopped fresh parsley or cilantro (I used cilantro)
*1 clove garlic, minced (1 tsp)
*1/2 tsp salt (but I did not use)
Pre-heat oven to 400 degrees F. Coat baking sheet with cooking spray. Combine eggs, flour, nut butter and vinegar in a bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.
Roasted Red Pepper Sauce
(makes 2-1/2 cups)
*1 1/2 cups roasted red peppers, drained
*1/2 cup toasted almonds
*1 clove garlic
*2 tsp red wine vinegar
Puree all ingredients in a food processor and serve with the quinoa cakes
*1/2 10-oz. pkg frozen spinach, thawed and squeezed dry
*1/4 cup chopped sun-dried tomatoes
*1/4 cup chopped nuts (I used sliced almonds)
*2 oz. crumbled feta cheese, optional (I did use)
*2 Tbs finely diced onion
*1 Tbs chopped fresh parsley or cilantro (I used cilantro)
*1 clove garlic, minced (1 tsp)
*1/2 tsp salt (but I did not use)
Pre-heat oven to 400 degrees F. Coat baking sheet with cooking spray. Combine eggs, flour, nut butter and vinegar in a bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.
Roasted Red Pepper Sauce
(makes 2-1/2 cups)
*1 1/2 cups roasted red peppers, drained
*1/2 cup toasted almonds
*1 clove garlic
*2 tsp red wine vinegar
Puree all ingredients in a food processor and serve with the quinoa cakes
They turned out amazing. Both of my parents loved them, and so did I. As I was making the recipe, I was thinking "wow there are so many ingredients in this". I realized that it was all the ingredients in it that made it so tasty! The more tasty ingredients the better. The sun-dried tomatoes, feta cheese, onion and cilantro in particular really helped flavor the cakes nicely. Next time I would add more sun dried tomatoes and feta.
I had two with about 2 tablespoons of sauce & they filled me up. This is a great healthy dish to have for breakfast or lunch when you don't want to get overly full (as long as you only eat a couple of them)!
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