Quinoa is such a versatile grain – full of protein, packed with deliciousness, and apparently just MADE for making quinoa cakes. Seriously. We could eat these every night, and we’ve had them for two nights in a row. This recipe from Becky Selengut’s Good Fish cookbook pairs quite nicely with any type of fish dinner. We enjoyed these with halibut.
Add 2/3 cup quinoa, 1 1/3 cups water and a pinch of salt to a medium saucepan, and bring to a boil. Cover, cut the heat, and simmer until the quinoa has absorbed all the water (about 12 minutes). Spread the quinoa on a pan to cool.
In a small skillet over medium-high heat, cook 1/4 cup minced shallots, 1 tsp olive oil and a pinch of salt until the shallots are soft.
In a large bowl, mix the quinoa, cooked shallots, 1/4 cup all-purpose flour, 1/4 cup feta, 1/4 cup chopped fresh parsley, 1 egg, and 1 egg yolk. Season with pepper.
Heat a large heavy skillet over medium heat and add 2 T vegetable oil. Wet your hands and scoop out a small amount of quinoa mixture. Shape it into a ball and then flatten it into a cake.
Fry the cakes until the bottoms are golden brown and crunchy – about 1 to 2 minutes per side. Drain on a paper towel on a dish. Fry the rest of the cakes until done. This made nine cakes.
In a small bowl, mix 1/4 cup plain greek yogurt, 2 T finely snipped chives, salt and pepper. Serve with the quinoa cakes.
- 2/3 cup quioa
- 1 1/3 cups water
- 1/4 cup minced shallots
- 1 tsp olive oil
- 1/4 cup flour
- 1/4 cup feta
- 1/4 cup chopped fresh parsley
- 1 egg
- 1 egg yolk
- fresh pepper
- vegetable oil (for frying)
- 1/4 cup plain greek yogurt
- 2 T finely snipped fresh chives
- Tuesday’s Recipe – Quinoa-Almond Salad (fitnesslovingmom.com)
- Mushroom Quinoa Loaf (seattlefoodshed.wordpress.com)
- Quinoa Salad with Cranberries and Apricot – Quinoa Quartet Bloghop (jannyan.wordpress.com)