We are huge fans of our quinoa cakes. They are crispy, crunchy and tasty…perfect for Meatless Mondays, and they are great for using up veggie leftovers! Just take this recipe and replace the 1 cup of spinach with any 1 cup of cooked vegetables you have in the fridge, some of your leftover black beans, sautéed mushrooms or a cup of Sunday’s roasted vegetables chopped up. All would be fabulous!
And this is just the beginning. Next time, throw in some lentils and curry and call them Indian koftas. Or add a bunch of parsley and stuff them into pita bread with lettuce and tahini sauce. Now you have a healthy quinoa falafel! Hurrah! You now have a whole world of quinoa cake possibilities!
1/4 cup flour
3 tablespoons tahini, almond butter or peanut butter
1 tablespoon red or white wine vinegar
3 cups cooked quinoa
1/4 cup finely diced onion
2 garlic cloves minced
1 cup finely grated sweet potato (this is a secret ingredient, it holds the batter together)
1 10-ounce box frozen chopped spinach, thawed and squeezed-dry
1/2 cup chopped nuts (pine nuts, walnuts or your very favorite nuts), optional
1/2 cup chopped sun dried tomatoes
4 ounces crumbled feta cheese
2 tablespoons chopped parsley, dill or cilantro
1 teaspoon salt
Black pepper, cumin and/ or cayenne to taste
Vegetable or grape seed oil
- In your favorite mixing bowl mix the first 4 ingredients, and then add all the other ingredients except the oil. Stir until everything is well combined. Let the mixture chill in the fridge for about a 1/2 hour.
- Preheat your oven to 400ºF. Make the quinoa cakes by placing 3-4 tablespoons of the mixture into your wet hands and firmly forming it into a round flat “patty,” then put it onto a well-oiled baking sheet. Bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes. Serve with tzatziki, chutney or tomato sauce.
Makes: 6 servings
52 calories from fat
6 g fat
1 g saturated fat
43 mg cholesterol
358 mg sodium
42 g carbohydrates
3 g fiber
7 g sugars
30 g protein
From the book THE FAMILY DINNER by Laurie David with recipes by Kirstin Uhrenholdt.