Crisp Quinoa Cakes With Cilantro Scallions And Sriracha Recipes

QUINOA CAKES WITH THAI SALAD

Steps:

• Combine the quinoa, carrot, cilantro, scallions, garlic, eggs, pinch of salt and pepper, and breadcrumbs in a large bowl.
• Mix/stir well until combined.
• The mixture should hold together when you form a cake. If it doesn't, you can add a tiny bit of water until it holds together. Wet your hands to keep the mixture from sticking to you while forming the cakes.
• Heat a large skillet over medium-high heat with oil coating the bottom of the pan.
• Add the cakes into the pan and cook them for a few minutes on each side, until golden brown and crisp. Drain on paper towels and repeat until all the cakes have been cooked.
• Combine the romaine, cabbage, carrot, and bell pepper in a bowl. Arrange cucumber slices on top/side. Sprinkle each portion with cashews, cilantro, and scallions. Drizzle with the sauce, serve with quinoa cakes on top or the side, and enjoy!

CRISP QUINOA CAKES WITH CILANTRO, SCALLIONS AND SRIRACHA

Steps:

• Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
• Heat the oven to 200. Fold the cilantro, scallions, and sriracha into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
• Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lime wedges.