Cheesy Quinoa Cakes With A Roasted Garlic And Lemon Aioli Recipes

CHEESY QUINOA CAKES WITH A ROASTED GARLIC AND LEMON AIOLI

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.

CHEESY QUINOA CAKES WITH A ROASTED GARLIC AND LEMON AIOLI RECIPE - (4.3/5)

Steps:

• 1. 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. 2. Pour oil into a large sauté pan and place over medium heat. 3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches) 4. 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. 5. 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.

QUINOA CAKES WITH LEMON YOGURT SAUCE

Steps:

• In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1 1/2 cups water to boil. Reduce heat; simmer, covered for 15 minutes. Drain in fine sieve; let cool completely in sieve.
• Meanwhile, in skillet, heat 1 tablespoons of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.
• LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
• In large bowl, whisk together egg, Parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper-lined tray. Refrigerate for 1 hour.
• In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden brown, about 8 minutes.
• Keep warm on baking sheet in 200F oven. Repeat with remaining oil and cakes.
• Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.

PAN-FRIED QUINOA CAKES

Steps:

• In a large pot, bring 4 cups water to a boil. Add kale and salt; cook 1 minute. Using a slotted spoon, scoop kale into a large bowl. When kale is cool enough to handle, squeeze out excess water; set aside.
• Bring water back to a boil; add sweet potatoes. Simmer until crisp-tender, about 3 minutes. Using a slotted spoon, scoop sweet potatoes into a bowl; set aside.
• Measure out 3 cups cooking water, discarding the rest, and pour it back into the pot. Bring water back to a boil, add quinoa, and stir. Reduce heat to medium-low, cover pot, and simmer until water is absorbed, about 12 minutes. remove from heat and set aside, covered for 10 minutes.
• Add quinoa to bowl of kale and toss to combine. Gently mix in sweet potatoes, onion, Parmesan, dill and cayenne. Set aside to cool 10 minutes. Add eggs and mix to combine.
• Set out a large, rimmed baking sheet. using a 1/2 cup measure, scoop quinoa mixture, press firmly to level the top, then turn cup over or baking sheet. Repeat to form 14 patties total. (At this point the patties can be covered with plastic wrap and refrigerated up to 1 day.).
• In a large skillet, heat 2 Tbsp. olive oil over medium heat. Working in batches, cook 4 to 6 patties at a time until golden brown, about 4 minutes. Carefully flip the cakes and brown on the other side, about 4 minutes longer. Add more oil, as needed, to cook additional batches. Serve warm or at room temperature.