Spicy Quinoa Cakes with Lime + Cilantro

Hey Monday. I hope you’re easy on me today.

At least I know dinner tonight will be easy on me.

Last week, I made this for dinner. It was phenomenal, tasty and filling. No, I’m not being biased because I made dinner. Trust me. I’m not always eager to cook dinner and don’t always pair the right side dishes with entrees. That’s another story.
Baking > cooking. Just saying.
With a husband who isn’t a vegetarian (he’s self-proclaimed meatatarian), sometimes I try to be sneaky and cook a vegetarian meal. It’s amusing (to me) because usually about halfway through the vegetarian meal, he gets this funny look on his face and I brace myself for the “why do you have to trick me?” and “you know I like meat” comments.
For once, his funny look contradicted (most) of the words coming out of his mouth. Imagine that. He said the quinoa was good, although even better when drowned in ketchup. That man and his ketchup. 
Oh, there was also an adamant statement that he DOES NOT like cabbage, at all. Ever. Unless it’s sandwiched between two buns that are smothered in BBQ pulled pork. (<<< his exact words)
Ok, point taken. More slaw for me. 
Spicy Quinoa Cakes with Lime + Cilantro

Adapted from Joy the Baker, originally from Heidi Swanson’s Super Natural Every Day

Yield: approximately 8 cakes

1 C organic quinoa, raw
2 C low-sodium organic vegetable broth (or water)
4 large egg whites (I used 3/4 C All Whites®)
2 cloves garlic, minced
1/3 C grated Romano cheese
1/3 C fresh cilantro, chopped
Juice and zest of 1 lime
1 C panko crumbs
1/4 t sea salt
1 tsp crushed red pepper flakes (or 1/2 tsp for less kick)
2 T cornmeal
2 T extra virgin olive oil
Additional lime wedges for serving, optional
+ Rinse quinoa under cold water in mesh strainer for a few minutes.
+ Bring quinoa and broth (or water) to a boil. Reduce to a simmer and cook for about 20 minutes or until liquid is absorbed by quinoa.
+ Remove from heat and cool to room temperature. 
+ In a medium bowl, combine the remaining ingredients listed minus the cornmeal and olive oil. 
+ Add the cooked quinoa and stir until it comes together.
+ Line a baking sheet with aluminum foil and sprinkle lightly with cornmeal.  
+ Form the quinoa mixture into patties (mine were about 3-4 inches in diameter and about 1/2 in. thick) and lay on the baking sheet. Sprinkle a little more cornmeal on the top of the patties. This gives them a nice added crunch.
+ Heat half the olive oil in a nonstick skillet (I use stainless steel) over medium heat. Add patties when oil is hot and cook about 4 minutes on each side, or until golden brown.
+ Place on a paper towel lined plate to remove any excess grease.
Who needs meat anyway.
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