Crispy Quinoa Cakes with Pesto
Ingredients
The pesto
-
½
cup
fresh basil leaves
-
½
cup
fresh spinach leaves
-
⅓
cup
freshly grated Parmesan cheese
-
¼
cup
pine nuts
-
1
clove
garlic (crushed)
-
2
tablespoons
olive oil
The cakes
-
1
cup
quinoa (cooked)
-
2
large
eggs
-
¼
cup
whole-wheat flour
-
½
teaspoon
salt
-
to taste
salt & pepper
-
as needed
tablespoons
olive oil (for cooking)
-
as needed
fresh basil (optional, for garnish)
Instructions
- Blend all pesto ingredients in a mini food processor until smooth.
- In a large bowl, mix quinoa, eggs, flour, salt, and pesto until well combined.
- Heat a skillet over medium-low heat and add a thin layer of olive oil.
- Form the quinoa mixture into about 10 cakes and add them to the skillet.
- Cook until golden brown on both sides, about 10 to 12 minutes total, covering with a lid if desired.
- Season with salt and pepper and serve warm topped with extra Parmesan and basil if desired.
Nutrition Facts (estimated)
Servings
10 cakes
Calories
134
Total fat
7g
Total carbohydrates
14g
Total protein
4g
Sodium
131mg
Cholesterol
33mg
You might also like