Crisp Quinoa Cakes With Almonds, Rosemary and Dijon
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup quinoa
- Salt
- ¼cup chopped almonds
- 2tablespoons minced shallots
- 1tablespoon minced fresh rosemary
- 1tablespoon Dijon mustard
- Freshly ground black pepper
- 2tablespoons olive oil
- Lemon wedges for serving
Nutritional analysis per serving (6 servings)
184 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 5 grams protein; 108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the quinoa, a large pinch of salt and 2¼ cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
- Step 2
Heat the oven to 200. Fold the almonds, shallots, rosemary and mustard into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
- Step 3
Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.
Private Notes
Comments
This is a great side dish even without making it into cakes. That way it is fast and easy to make and fat free. I cooked the quinoa for only 15 minutes, according to the package directions, added the other ingredients, mixed and served. Slivered, rather than chopped, almonds gave it a little crunch. Don't omit the Dijon.
Two eggs is a must to keep the quinoa together. Added minced hot chili for a little heat.
For all of you who sent notes on how you cooked the quinoa. Had you followed the recipe which required more water and a longer cooking time than usual for quinoa, then you wouldn’t have had to add eggs, oats or any other binding agent.
These were pretty good. I followed the advice of the folks who cooked the quinoa for 25-30 minutes. I grow my own rosemary, and I often dry it and then powder it in a coffee grinder. The powdered rosemary was great in this. To make cleanup simpler, I mixed everything in the pot the quinoa was cooked in and then scooped it out using a cookie dough scoop.
2 tbsp mustard toasted almonds. Cook in chicken broth 25 mins add lots of parm and just eat without frying
These are great! Use an air fryer. I make smaller - slider size - units and add a bit of oil to the mixture. 375° 6mins flip 6mins eat!
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