Category Archives: Rice & Grains

Quinoa Veggie Cakes

Tonight I am going to my sister and her new fiancés engagement party and have been enlisted to bring some appy’s.  Quinoa Cakes, Roasted Beet Dip and Edamame Hummus all ready to go. Maybe I’ll get some comments from the guests!

I have typed this recipe out as a double batch because I find myself, almost always, making a double batch! These savory little cakes are very popular, they are best served warm straight out of the oven but still work well refrigerated (up to 4 days) and then reheated in the oven or even served cold.  Yields around 15 4-5 Inch cakes.  When I’m making them as an appetizer, rather than hand form the patties I press the cake mix into a lightly oiled muffin pan and  then just flip them onto the baking sheet. A little press down with your palm for perfectly shaped three bit cakes!

Oven 400 degrees
Vegetable grater with small and large holes
Large baking pan
6-12 cup muffin pan (optional)
Medium pot
3          cups Water
1          cup Organic White Quinoa, rinsed
1          cup Organic Red Quinoa, rinsed
3          tablespoons Red Onion, finely chopped
1          teaspoon Garlic, finely chopped
1 1/3  cup Carrot, grated
1 1/3  cup Zucchini, grated
1         10 ounce package Frozen Chopped Spinach, thawed and squeezed dried
2         large lemons, zested
1/2     cup Rice Flour (I have also used Quinoa Flour)
2         teaspoons Baking Powder
2         large Organic Free Range Eggs
1-2     teaspoons Sea Salt
1         teaspoon fresh Ground Pepper
High heat oil like Grape Seed

Bring rinsed and drained Quinoa and the 3 cups of water to a boil in the medium pot then reduce heat to medium/low, cover and simmer until liquid is absorbed, 15-20 minutes.

While Quinoa is cooking you can grate and zest.

Once Quinoa is cooked, fluff with a fork  and set aside to let cool.

In a large bowl combine cooked Quinoa (doesn’t matter if it’s still hot just make sure it’s cool enough to handle) onion, garlic, carrots, zucchini, spinach, zest, flour, baking powder, eggs, salt and pepper.

Form mixture into patties and arrange on well oiled baking sheet.   Bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes.

If you are storing for later, allow to cool on drying racks then store in tupperware.

Dip ideas:

Dill Yogurt: 1 ½ cups of plain goat yogurt, 1 ½ Tbs fresh chopped dill,  2 tsp Lemon juice
Lime Chili Mayo: 1 cup  Vegan Mayo, Zest and Juice from one lime, Sea Salt, Chili Spice and Cayenne to taste.

Kale and Caramelized Shallots with Toasted Quinoa

I created this recipe a couple weeks ago and found myself craving it again already.  Its so simple yet so tasty and unbelievable good for you!  Kale comes in many different varieties, for this recipe I like dinosaur kale but you could use any really. All varieties are packed with cancer preventing compounds, vitamins, minerals and chlorophyll.  Submerging the whole leaves in boiling water allows the kale to retain more of its nutrients.

Medium pot
Large pot with boiling water
Large sauce pan
1          cup Quinoa, rinsed and drained
2          bunches Dinosaur (lacinato) Kale, rinsed and ends trimmed
8          large Shallots, thinly sliced
4          tablespoons Extra Virgin Olive Oil
3          tablespoons Lemon Juice
Coarse Sea salt
Fresh Ground Pepper

Heat rinsed quinoa in pot on medium high,  shake/stir frequently until it takes on a golden tinge and begins to crackle.  Add 1 1/2 cups of water and bring to a boil.  Cover, reduce to low and cook until all water is absorbed. Set aside.

Heat 2 tablespoons of oil in large sauce pan on medium heat, sauté thinly sliced shallots for 6-8 minutes or until very soft. Add lemon juice and sauté for another 2-3 minutes.  Remove from heat.

Blanch kale, 2-3 minutes, in boiling pot of water (in two batches if the pot seems too small). Should be bright green and just tender.  Remove, drain, and cut leaves into bite sized pieces.

Add kale to shallots and sauté for 2 minutes. Add cooked quinoa and remaining oil, sauté for another 2 minutes and season with salt and pepper.

Serves 6