Crispy Vegan Quinoa Cakes
Ingredients
Quinoa Cakes
-
1
cup
white quinoa
-
2
cups
water
-
2
teaspoons
olive oil
-
1
teaspoon
cumin
-
1
teaspoon
granulated garlic powder
-
½
teaspoon
kosher salt
-
½
teaspoon
herbs de Provence
-
1
small
lemon zest (optional)
-
¼
cup
chopped Italian parsley (optional)
Tomato Chickpea Relish
-
2
cups
cherry or grape tomatoes
-
1
cup
cucumber, diced
-
¼
cup
fresh basil (or other herbs)
-
¼
cup
chopped scallions
-
1½
cups
cooked chickpeas
-
3
tablespoons
olive oil
-
3
tablespoons
balsamic vinegar
-
¼
teaspoon
salt
-
1
small
minced garlic clove (optional)
Optional Garnishes
-
to taste
crumbled goat cheese
-
to taste
balsamic glaze
Instructions
- Cook quinoa with water, salt, garlic powder, cumin, herbs, and olive oil until water is absorbed.
- Stir quinoa vigorously with a fork for one minute to break apart the grains.
- Let quinoa cool for 15-20 minutes, then mix in lemon zest and parsley.
- Form quinoa into four balls and flatten them into cakes, then refrigerate for 15 minutes.
- Pan-sear the cakes in a well-oiled skillet until crispy, flipping carefully.
- Prepare the tomato chickpea relish by mixing all relish ingredients in a bowl.
- Serve quinoa cakes topped with the relish and optional garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
388
Total fat
17.6g
Total carbohydrates
48.2g
Total protein
12.3g
Sodium
560.1mg
Cholesterol
0mg
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