This gem of a recipe was found in one of Heidi Swanson’s mesmerizing books, Super Natural Everyday. You might remember when I wrote about the book back in April when it first came out. Just try to flip through one of Heidi’s books without vowing to make nearly every recipe because they all just look so dang tasty and do-able.
The other day I found myself re-organizing my spatially challenged pantry when I stumbled across a bag of quinoa I forgot I had. Score! Unfortunately I was in desperate need of groceries and didn’t have much of anything I could throw in to make a tasty quinoa dish. That’s when I remembered this recipe. I had everything on hand and by lunch-time I had the cakes on my plate just waiting to be eaten. Served with a few handfuls of fresh salad greens and I had a simple, scrumptious, satiating meal. What could be better?
P.S. – Quinoa is pronounced “keen-wah” in case you were wondering.
Taste: Nutty, slightly sweet, oniony.
Texture: Deeply crispy and caramelized on the outside, tender, fluffy and toothsome on the inside
Ease: A few simple ingredients, one bowl, one pan and less than 25 minutes if your quinoa is already cooked.
Appearance: The crisp brown crust on the outside lets you know how delectable these cakes will be.
Pros: Simple, tasty, and perfect for breakfast, lunch, snack or a side. Plus you can make the mixture ahead of time. You can also toss in whatever flavoring agents or veggies you like. I added some hot sauce.
Would I make this again? Already made these quinoa cakes twice.
From Super Natural Everyday by Heidi Swanson
Makes 12 cakes
Note: You can use leftover cooked quinoa for this recipe. To cook quinoa, combine 2 cups/12 oz/340 g of well-rinsed uncooked quinoa with 3 cups water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.
- 2 1/2 cups/12 oz/340 g cooked quinoa, at room temperature
- 4 large eggs, beaten
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup/.5 oz /15 g finely chopped fresh chives
- 1 yellow or white onion, finely chopped
- 1/3 cup/.5 oz/15 g freshly grated Parmesan or Gruyère cheese
- 3 cloves garlic, finely chopped
- 1 cup/3.5 oz /100 g whole grain bread crumbs, plus more if needed
- Water, if needed
- 1 tablespoon extra-virgin olive oil or clarified butter