Tessa’s Recipe Rundown
Taste: Nutty, slightly sweet, oniony. Texture: Deeply crispy and caramelized on the outside, tender, fluffy and toothsome on the inside Ease: A few simple ingredients, one bowl, one pan and less than 25 minutes if your quinoa is already cooked. Appearance: The crisp brown crust on the outside lets you know how delectable these cakes will be Pros: Simple, tasty, and perfect for breakfast, lunch, snack or a side. Plus you can make the mixture ahead of time. You can also toss in whatever flavoring agents or veggies you like. I added some hot sauce. Cons: None. Would I make this again? Already made these quinoa cakes twice.This post may contain affiliate links. Read our disclosure policy.
This gem of a recipe was found in one of Heidi Swanson’s mesmerizing books, Super Natural Everyday. You might remember when I wrote about the book back in April when it first came out. Just try to flip through one of Heidi’s books without vowing to make nearly every recipe because they all just look so dang tasty and do-able.
The other day I found myself re-organizing my spatially challenged pantry when I stumbled across a bag of quinoa I forgot I had. Score! Unfortunately I was in desperate need of groceries and didn’t have much of anything I could throw in to make a tasty quinoa dish. That’s when I remembered this recipe. I had everything on hand and by lunch-time I had the cakes on my plate just waiting to be eaten. Served with a few handfuls of fresh salad greens and I had a simple, scrumptious, satiating meal. What could be better?
P.S. – Quinoa is pronounced “keen-wah” in case you were wondering.
Quinoa Cakes
Ingredients
- 2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
- 4 large eggs, beaten
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup/.5 oz /15 g finely chopped fresh chives
- 1 yellow or white onion, finely chopped
- 1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
- 3 cloves garlic, finely chopped
- 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
- Water, if needed
- 1 tablespoon extra-virgin olive oil or clarified butter
Instructions
- Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a a very moist mixture you can easily form into twelve 1-inch/2.5cm thick patties. If your mixture is too dry, add some water or more beaten egg. If your mixture is too wet, add some more breadcrumbs.
- Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they’ll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.
[…] I’m going to try this recipe this week to use up all the quinoa in our […]
People often add too much salt in their recipes without realizing it until it’s too late, but do not worry. There is a way to fix this! Add two peeled and chopped raw potatoes to the dish, and then allow it to simmer for around 15 minutes. The potatoes help absorb the extra salt. For a dish that is tomato-based, just put a few more tomatoes in and let them cook until they’re tender. These will dilute the extra salt.*”
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Gluten is the composite of a gliadin and a glutenin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat (gliadin, which is alcohol-soluble, and glutenin, which is only soluble in dilute acids or alkalis) constitute about 80% of the protein contained in wheat fruit. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.;
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Gluten-free fad diets have recently become popular. A 2012 study concluded “There is no evidence to suggest that following a gluten-free diet has any significant benefits in the general population. Indeed, there is some evidence to suggest that a gluten-free diet may adversely affect gut health in those without celiac disease or gluten sensitivity.`
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Bulgur for human consumption is usually sold parboiled and dried, with only a very small amount of the bran partially removed. Bulgur is recognized as a whole grain by the U.S.D.A. and the Whole Grains Council. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled. Whole-grain, high-fiber bulgur and cracked wheat can be found in natural food stores, Middle Eastern specialty grocers, and some traditional grocery stores.’
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