"If people could see how their food is produced, they would change how they eat."
--Michael Pollan
Seasonal Recipes
Quinoa Cakes on Swiss Chard
For years I have been trying to incorporated more quinoa into our family meals. I wanted us to eat it because I knew it was highly nutritious and quick cooking. And quinoa is an unusual grain in that it contains a balanced set of essential amino acids, making it a complete protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. The problem was, that no matter how I prepared it, we just did not care for it. This recipe changed our minds.
1 cup quinoa
1/4-1/2 cup minced peppers (I used banana)
olive oil
1 clove garlic, minced
1/4 cup mayonnaise
2 oz Parmesan cheese, grated
salt and pepper to taste
2 tablespoons olive oil
2 cup tomatoes, coarsely chopped
2 cloves garlic, minced
1/4 green olives, sliced
2 tablespoons currents or raisins
1 bunch swiss chard, stems removed, coarsely chopped
1/3 cup vegetable oil
Rinse quinoa in running water to remove bitter outer coating. Put quinoa in a pot with 2 cups water. Bring to a boil, reduce heat and simmer for 15 minutes. Meanwhile, saute the peppers with a small amount of olive oil, when peppers are tender remove from heat and stir in garlic.
In a bowl, mix quinoa, peppers, mayonnaise, cheese, salt and pepper. Gently shape into 8 patties and let them rest on a plate in the refrigerator for at lease 1 hour.
In a skillet heat 2 tablespoons olive oil over a medium high heat. Add the tomatoes, stir and cook for a minute, until the tomatoes are soft. Add the olives, currents and chard and cook until the chard has wilted. If the sauce is too dry, add a bit of water.
In a large skillet heat 1/3 cup vegetable oil over high heat. Carefully slide the patties into the skillet. Let them cook without disturbing, until a crust has formed on the bottom. Turn once, and cook until a crust has formed.
Spoon the sauce onto a plate and place two of the cakes on top. Serve immediately.
Posted on September 17, 2009
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COMMENTS:
Posted by Letti on September 07, 2010
I have to try those Quinoa cakes next time I have some cooked quinoa. I love having it for breadfast with some blackberries and shredded coconut.
Posted by Tamra on September 07, 2010
Quinoa with blackberries and coconut sounds interesting. Do you stir it all together, just like you would oatmeal? Do you add milk? Is is cold or hot?
Posted by Letti on September 07, 2010
I use cooked quinoa, coconut, blackberries, rice, oatmilk, or coconut
milk mixed together and..... breakfast! During the cold months I warm the liquid, during the summer, I have it cold or room temperature. You can also use any fruit in season. Some sweet peaches would be great to add.
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