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?
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!
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.
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