Quinoa cakes with roasted red pepper cashew cream sauce
Discover a delightful and healthy recipe for Quinoa Cakes with Roasted Red Pepper Cashew Cream Sauce. Perfectly seasoned with basil, parmesan, and garlic, these golden quinoa cakes are complemented by a creamy, tangy sauce for a nutritious and delicious meal.
- 30 Mar 2024
- Cook time 28 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Quinoa cakes with roasted red pepper cashew cream sauce are a delightful and nutritious dish that combines protein-packed quinoa with a savory and creamy sauce. This recipe is perfect for those looking to incorporate more plant-based meals into their diet or for anyone who loves flavorful and wholesome dishes. The quinoa cakes are crispy on the outside and tender on the inside, while the roasted red pepper cashew cream sauce adds a rich and tangy flavor that complements the cakes beautifully.
Ingredients:
Instructions:
- Rinse 1 cup of quinoa under cold water.
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the rinsed quinoa to the boiling water, cover, and reduce the heat to low.
- Simmer for about 15 minutes or until the quinoa is tender and has absorbed all the water.
- Remove from heat, fluff with a fork, and let it cool slightly.
- In a large mixing bowl, beat 4.5 eggs lightly.
- Finely chop 1 cup of basil leaves and 1/2 onion, then add to the eggs.
- Peel and mince 3 garlic cloves, and add to the bowl.
- Add the cooked quinoa, 1 tsp salt, 1/3 cup grated parmesan cheese, and 1.5 cups white bread crumbs to the mixture.
- Stir until all the ingredients are well combined and the mixture has a consistent texture.
- Using your hands, form the mixture into small, round cakes, each about 2-3 inches in diameter.
- Place the cakes on a baking sheet lined with parchment paper.
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Once the oil is hot, add a few quinoa cakes to the skillet, ensuring not to overcrowd the pan.
- Cook for about 3-4 minutes on each side, or until the cakes are golden brown and crispy.
- Transfer to a paper towel-lined plate to drain any excess oil.
- Repeat the process with the remaining cakes, adding more olive oil to the skillet as needed.
- Serve the quinoa cakes warm, topped with roasted red pepper cashew cream sauce (recipe for the sauce not provided, but suggested as an accompaniment).
Tips:
- Cook the quinoa thoroughly: Ensure that the quinoa is fully cooked and fluffy before combining it with the other ingredients. This will help the cakes hold together better.
- Use fresh basil leaves: Fresh basil leaves will provide a more vibrant flavor compared to dried basil. If you don't have fresh basil, you can substitute with other fresh herbs like parsley or cilantro.
- Finely chop the onion and garlic: Finely chopping the onion and garlic will help distribute their flavors evenly throughout the quinoa cakes.
- Let the mixture rest: After combining all the ingredients for the quinoa cakes, let the mixture rest for about 10-15 minutes. This allows the breadcrumbs to absorb some moisture and helps the cakes hold their shape better.
- Form uniform cakes: Use a measuring cup or an ice cream scoop to form uniform-sized cakes. This ensures even cooking and a consistent presentation.
- Pan-fry until golden brown: Cook the cakes in a preheated pan with olive oil over medium heat until they are golden brown on both sides. This will give them a nice crispy texture.
- Pair with the roasted red pepper cashew cream sauce: Don't forget the roasted red pepper cashew cream sauce! Its creamy and tangy flavor will elevate the quinoa cakes to the next level. Make sure to drizzle or spoon it generously over the cakes before serving.
These quinoa cakes with roasted red pepper cashew cream sauce are sure to become a favorite in your household. The combination of textures and flavors makes this dish not only delicious but also satisfying and healthy. Whether you're serving them as an appetizer, main course, or side dish, these quinoa cakes are bound to impress your family and friends.
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 1.92g | 5% |
| Sugar 2.22g | 2% |
| Fat | |
| Fat 13g | 15% |
| Saturated 3.80g | 13% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 120ug | 14% |
| Choline 200mg | 37% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 1.03mg | 6% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.69ug | 29% |
| Vitamin C 1.62mg | 2% |
| Vitamin E 0.95mg | 6% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 2.30mg | 21% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 220mg | 6% |
| Selenium, Se 27ug | 47% |
| Sodium, Na 880mg | 59% |
| Zinc, Zn 1.73mg | 16% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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