I had the opportunity to teach cooking classes at Luci’s Healthy Marketplace, in Phoenix. This is one of the recipes I used to show students how easy it is to prepare great tasting and healthy food for the family.
Seasoned Quinoa Cakes
Savory Quiona cakes suited for fine dining affairs.
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1 hr 30 min
1 hr 30 min
- 1 cup Quinoa Seed, soaked
- 1/4 cup Quinoa Flour
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ¼ red onion, diced
- ½ carrot, diced
- 3-4 Garlic cloves, chopped
- 1/2 tsp cumin, toasted and ground
- 1/2 tsp coriander, toasted and ground
- ½ tsp Cayenne Pepper
- Juice of 1/2 lime
- 1 tsp salt
- Sunflower oil for cooking
To make the Quinoa
- Drain the water off the quinoa.
- Bring 2 cups of water to a boil and drop in the quinoa. Cook until the quinoa absorbs the water and is sticky.
- Heat a saute pan and add the oil. Add in the vegetables and cook until soft. Take off the heat and cool to room temperature.
- Combine the veggies, quinoa, and quinoa flour.
To make the cakes
- Using the palms of your hands, shape 1 inch (2 oz) balls of the quinoa mix, and set on a sheet tray.
- Stick in the freezer for 15-20 minutes.
- Heat up a saute pan with sunflower oil. Drop the cakes into the pan. Let them “sear” (get brown) on one side. Using a spatula, carefully turn the cakes over, and let them cook on the other side.
- Remove from heat, and drain on paper towels.
- Serve Quinoa Cakes as entrées, as a snack, or as a salad topping.
Kitchen Shaman http://www.kitchenshaman.com/
Other King Quinoa Cooking Class Recipes:
- Sauteed Garlicky Spinach
- Roasted Rosemary Potatoes
- Quinoa Muffins with Bananas and Peaches
- Quinoa Breakfast Cereal