Hello there Oh My Veggies readers! My name is Meg and I write a little gluten-free, vegetarian blog called Beard and Bonnet. We met once before when Kiersten asked me to guest post in her What I Ate This Week series, but just in case you didn’t catch that post, here are a few things you should know about me. I have been cooking and eating vegetarian dishes for over 7 years, but it wasn’t until my son was born with a gluten intolerance almost 3 years ago that I delved into the world of gluten-free cooking in our home. My husband Todd and I are artists and designers by trade and since we share design ideas with clients every day, sharing the food that helped to heal our family was a natural transition for us.
Who likes quinoa? Me too! I knew we would have a lot in common. I just adore quinoa; it’s good for you, easy to cook with, and it’s downright tasty. Quinoa is such a versatile ingredient that no pantry is really complete without it. Quinoa can be milled into flour for gluten-free baking, baked up into big batches of crispy granola, or formed into delectable little cakes like these. I have served these cakes on gluten-free buns like burgers and simply on their own as a main dish with a side of roasted veggies. Either way they are delicious!
What is your favorite dish to make with quinoa?
These Crispy Quinoa Cakes are a meatless main dish everyone will love! Inspired by Little Quinoa Patties from Heidi Swanson's Super Natural Every Day.
- 2 1/2 cups cooked white quinoa, at room temperature
- 4 large eggs, beaten
- 1 teaspoon kosher salt
- 1/4 cup finely chopped fresh basil
- 1/2 cup finely minced red onion
- 1/3 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 1/2 cup bread crumbs (since I cook gluten-free, I made my bread crumbs by pulsing an Udi's bagel in the food processor)
- Olive oil or clarified butter for coating pan
- In a large bowl combine the quinoa, eggs, and salt; stir to mix well. Add the basil, red onion, cheese, garlic, and breadcrumbs to the bowl; stir, then let the mixture sit for a few minutes so that the bread crumbs can absorb some of the moisture. If your mixture is too wet you can add a little more breadcrumbs at this point and if it is too dry add a small amount of water.
- Heat a tablespoon of olive oil or clarified butter in a large, heavy skillet over medium-low heat. Form the mixture into 12 small patties; when the oil is hot place enough patties in the skillet so that it is full, but the patties still have room in between them. Cover, and cook for 7-10 minutes, until the bottoms are crisp and deeply browned. Carefully flip the patties with a spatula and cook the second side for about 7 minutes more. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
Make about 1 cup of dried quinoa according to package instructions to get 2 1/2 cups cooked.
I cook my patties in a cast iron skillet on medium-low. If you see that your patties are not browning after the first side has cooked for 10 minutes crank up the heat on your stove a bit and continue to cook the patties until they are browned.
You can serve these Crispy Quinoa Cakes with a number of different sauces; if you’re short on time, a good jarred marinara will definitely work, but I love using this Roasted Red Pepper Cashew Cream. If you have leftovers, it makes a tasty veggie dip or sandwich spread!
- 1 1/2 cups raw cashews, soaked in water for 30 minutes and drained
- 1 roasted red bell pepper, seeds and skin removed (from a jar is fine)
- 3/4 cup filtered water
- 1 small clove of garlic
- 1/4 cup minced red onion
- 3/4 tablespoon lemon juice
- 1 teaspoon salt to taste
- Add all of the ingredients in a high powered blender or food processor and blend on high, stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.