RECIPESSEPTEMBER 3, 2010

quinoa cakes

In my opinion, quinoa is a ‘perfect food’ not only for its dense nutritional profile, but also because it is so gosh-darn easy to cook. It truly is as simple as boiling water and hanging out for 15 minutes until this fluffy, protein-rich grain is ready to eat.

I love drizzling it with a little olive oil and sea salt and eating on its own, or tossing with chicken, vegetables, and fresh herbs for a grain salad. This quinoa cake recipe is a great diversion from the usual. It is a great way to use up leftover quinoa and transform into something new.

Top these cakes with a favorite sauce or dressing, or just eat them plain. I also imagine you could make a vegan version of these with an egg replacer or a flax/water slurry. Experiment. And let me know how your kitchen adventures unfold!

Red Quinoa-Herb Cakes

Ingredients:

2 cups cooked red quinoa (from 1 cup dried)
1 egg, lightly beaten
2 scallions, chopped
2 tablespoons soft herbs, chopped (parsley, chives, dill, basil, cilantro)
2 tablespoons olive oil
1/4 teaspsoon salt
1/8 teaspoon pepper

Procedure:

Place cooked, cooled quinoa in a food processor and process until the grains start to bind. Transfer quinoa to a large mixing bowl. Add egg, herbs, olive oil, salt, and pepper; use a wooden spoon to mix. Cover mixture with parchment paper, and let chill in the refrigerator for at least 30 minutes.

Using a 1/4 measuring cup, form equal size patties and place them on a parchment-lined baking sheet. Cover, and return to refrigerator for another 30 minutes.

Heat a large skillet (I prefer cast-iron) over a medium-high flame. Coat the pan with 1 tablespoon of olive oil. Once it shimmers, place the patties in the pan. After 4-5 minutes, flip, and cook for an additional 3-4 minutes to develop a nice crust.