The other day I received my September 2011 Vegetarian Times in the mail.Â Right away I started flipping through it and marking pagesâ€¦there were quite a few (donâ€™t try to read my chicken scratch!):
So it should be no surprise that todayâ€™s meat-free recipe came straight from this issueâ€¦Crispy Quinoa Cakes with Roasted Red Pepper Sauce.Â I am always trying to find new ways to fix quinoa (pronounced â€œkeen-wahâ€ just to clarify for a certain someone in my lifeâ€¦you know who you are).Â The hubby likes the old standard way (boiled with water), but I like it to have more flavor and other things mixed in.Â So I loved this recipe!Â The ingredients were pretty standard purchases for us, except for the tahini.Â I had never used it before but now I have a large jar, of which I only used 1-1/2 Tbs (any recipes in which I could use tahini would be greatly appreciated!).Â
The recipe says it makes 6 servings, but I thought it fell short of this by quite a few cakes.Â Maybe the problem was I ate more than one serving (the patties are actually smaller than they look in this picture)!
The recipe for the Roasted Red Pepper Sauce actually made plenty with a lot leftover.Â Next time I may half the sauce recipe only because I canâ€™t quite figure out what else I could use the remaining sauce for.Â Maybe something will come to mind.Â As for the quinoa cakes, I loved the bits of sun-dried tomatoes in it.Â I thought the spinach was a bit much, so next time I may put in more sun-dried tomatoes and less spinach.Â The hubby actually said he liked it and would eat it again, but he felt it was more like something heâ€™d eat for lunch.Â Point taken and I can understand his preference, but Iâ€™d really eat it for any meal.Â As for the kids, the older one ate a half of one and thought it was â€œpretty goodâ€ but we couldnâ€™t get him to eat much more than that, even by telling him the spinach would give him muscles like Popeye.Â The little one didnâ€™t even try it.Â I really need to get that little squirt to broaden his food repertoire.Â But I hope you all try this out and like it as much as I did!
Crispy Quinoa Cakes
â€œServe these with Roasted Red Pepper Sauce (recipe below).Â After trying the recipe as is, mix things up.Â Replace 1 cup quinoa with lentils, and season with curry powder to make Indian koftas.Â Or mix in more chopped parsley, and serve in pitas for quinoa falafel.â€
1 large egg
2 Tbs all-purpose flour
1-1/2 Tbs tahini or nut butter
1-1/2 tsp red or white wine vinegar (I used red wine vinegar)
1-1/2 cups cooked quinoa
1/2 cup finely grated sweet potato
1/2 10-oz. pkg frozen spinach, thawed and squeezed dry
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped nuts, optional (I did not use)
2 oz. crumbled feta cheese, optional (I did not use)
2 Tbs finely diced onion
1 Tbs chopped fresh parsley or cilantro (I used parsley)
1 clove garlic, minced (1 tsp)
1/2 tsp salt.
Preheat oven to 400 degrees F.Â Coat baking sheet with cooking spray.Â Combine eggs, flour, tahini and vinegar in a bowl.Â Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes.Â Shape mixture into 1/4-cup patties with wet hands.Â Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.Â
Roasted Red Pepper Sauce
makes 2-1/2 cups
1-1/2 cups roasted red peppers, drained
1/2 cup toasted almonds
1 clove garlic
2 tsp red wine vinegar
Puree all ingredients in a food processor and serve with Crispy Quinoa Cakes.