Dive into a wholesome and flavorful journey with these quinoa cakes paired with a refreshing tomato chickpea relish. This vegan, gluten-free dish is not only nutritious but also a treat for the taste buds. Perfect for those seeking a plant-based meal with a burst of flavors.
AuthorMarvelDifficultyIntermediateBegin by boiling water, quinoa, salt, garlic powder, cumin, dried herbs, and olive oil in a medium pot. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes until quinoa is dry and has absorbed the water.
While quinoa cooks, prepare the Tomato Chickpea Relish by mixing all its ingredients in a bowl.
Once quinoa is ready, stir it vigorously for a minute until the grains break apart and start to clump. Let it cool for about 15 minutes, then add lemon zest and parsley.
With wet hands, form the quinoa into 4 balls and flatten them into cakes. Refrigerate for 15 minutes to set.
Pan-sear the quinoa cakes in a well-oiled skillet over medium heat until they develop a crust. Alternatively, bake at 400°F for 20 minutes.
Serve the quinoa cakes topped with the tomato chickpea relish. Drizzle any leftover dressing over the cakes.
Garnish with optional crumbled goat cheese or a balsamic glaze.
Tips:
- Ensure you use white quinoa as colored variants won't bind as effectively.
- The key to shaping the cakes is using wet hands.
- For an extra crispy crust, consider dredging the cakes in rice flour or GF Panko before pan-searing.
Ingredients
Directions
Begin by boiling water, quinoa, salt, garlic powder, cumin, dried herbs, and olive oil in a medium pot. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes until quinoa is dry and has absorbed the water.
While quinoa cooks, prepare the Tomato Chickpea Relish by mixing all its ingredients in a bowl.
Once quinoa is ready, stir it vigorously for a minute until the grains break apart and start to clump. Let it cool for about 15 minutes, then add lemon zest and parsley.
With wet hands, form the quinoa into 4 balls and flatten them into cakes. Refrigerate for 15 minutes to set.
Pan-sear the quinoa cakes in a well-oiled skillet over medium heat until they develop a crust. Alternatively, bake at 400°F for 20 minutes.
Serve the quinoa cakes topped with the tomato chickpea relish. Drizzle any leftover dressing over the cakes.
Garnish with optional crumbled goat cheese or a balsamic glaze.