Monday, September 19, 2011

Crispy Quinoa Cakes with Roasted Red Pepper Sauce

I recently fell in love with quinoa, the tiny grain that not many people know about. It can replace anything from rice to couscous, but it's chop full of nutrients and other yummy things. It's got tons of fiber, all 8 amino acids, and it's a super source of protein! 
Here is an article from the "New York Times" all about quinoa. It's got some good information and a recipe to cook plain, simple quinoa. Click here!

It looks cool too...what's not to love? This is red quinoa and regular quinoa

Cooking quinoa is about as easy as it gets. You just throw some uncooked grains in a sauce pan and add some water. The ratio i usually do is 1 part quinoa to 3/4 parts water, but different people like different methods.  Then, bring it to a soft boil, reduce the heat, and let it simmer for about 10 minutes until the water is absorbed and the quiona is fluffy. Ta da!


Here's one of my favorite Quinoa recipes. More to come though, don't despair...
Crispy Quinoa Cakes with Roasted Red Pepper Sauce
from "Vegetarian Times" September, 2011

1 egg
2 tbs. flour
1 1/2 tbs tahini or nut butter*
1 1/2 tsp. wine vinegar
1 1/2 cups cooked quinoa
1/2 cup finely grated sweet potato
1/2 10-oz. pkg. frozen spinach, thawed and squeezed dry**
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped nuts, optional
2 oz. crumbled feta cheese, optional
2 Tbs. finely diced onion
1 Tbs. chopped fresh parsley or cilantro
1 clove garlic, minced (1 tsp.)
1/2 tsp. salt

*I used peanut butter my first time making this because I was out of tahini...it gave the cakes such good flavor that I have yet to try tahini.
**I have always used fresh spinach. Just be sure to bump up the amount and chop it finely

Stir together the egg, flour, tahini, and vinegar. Add the rest of the ingredients and mix. Form the mixture into patties, about 1/4 C each, and put them on a pre-sprayed cookie sheet. Bake them at 400 for about 20-25 minutes till they're golden brown and crispy

FOR THE ROASTED RED PEPPER SAUCE: 
Combine 1 1/2 C drained roasted red peppers, 1/2 C toasted almonds, 1 clove of garlic, and about a teaspoon of red wine vinegar in a food processor or blender. Blend till smooth. Dollop a little on each cake. Mmmmm.


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