Have you tried on your spring/summer clothes yet?………..
We did …….. and they’re a wee bit snug……… perhaps a little too much of this or of that……….. but we’re working on it; getting out on our bikes, walking, working out on the Wii-Fit. We’re also eating a little lighter, leaner and healthier.
Eating lighter and leaner certainly doesn’t mean ho-hum or boring – we have some fabulous recipes for you this week; a Café original salad dressing, delightful and extremely versatile, along with a few delicious ideas for salads to drizzle it on. But before I get ahead of myself, let me tell you about these super healthy, amazingly flavorful Quinoa Cakes w/ Goat Cheese and Slow-Roasted Tomatoes. This is one more recipe incorporating the yummy Italian Slow-Roasted Tomatoes I introduced to you last week.
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For those of you who don’t know much about quinoa, all you have to to is Google it and you will be amazed at what you’ll learn; a super food, gluten-free, it’s loaded with wonderful nutrients and has a ton of protein. It’s considered a “dieter’s dream food” with it’s complex carbs, high fiber, low fat and low glycemic index. With the high protein it will keep you satisfied for hours and give you lots of energy!
I’ve been cooking with quinoa for awhile now, but to be perfectly honest, it’s never been a super big hit, especially with my chief taste-tester (aka husband). I know the health benefits and that’s been my primary reason for serving it……….. until now! Wow, these are good, really good! I was actually just a little sneaky and didn’t tell my husband what was in these golden, crispy cakes. Quess what! He loved them! In fact his statement after the first few bites was “these are amazing!”!
If you haven’t tried quinoa, if you’ve tried it and weren’t crazy about it, or if you love quinoa, I think you will be surprised at how delicious these Quinoa Cakes are! I served them with a yummy Fresh Herb Salad drizzled w/ Avocado-Basil Vinaigrette (tomorrow’s recipe) They make a wonderful vegetarian combination, but they’d also be fabulous with grilled or roasted meat, poultry or seafood.
P.S. Check back for more light and lean recipes this week ………… but just so you don’t get worried that I’ve lost my sweet tooth somewhere along the way, I’ll be sharing a fabulous cake with you on Friday …………. after all, it will be the weekend, right? 🙂
Quinoa Cakes with Goat Cheese and Slow-Roasted Tomatoes
Ingredients:
2½ cups cooked quinoa, at room temperature
4 large eggs, beaten
½ teaspoon fine-grain sea salt
½ cup finely chopped fresh herbs – I used fresh thyme, basil, chives and rosemary, you can use whatever you have
3 green onions, thinly sliced
½ cup freshly grated parmesan cheese
6-8 slow-roasted tomato halves, depending on size
3 ounces crumbled goat cheese
3 cloves garlic, finely chopped or 5 cloves Roasted Garlic
1 cup panko (or regular dried bread crumbs), plus more for rolling
1 tablespoon extra-virgin olive oil
1 tablespoon butter
Directions:
1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the fresh herbs, green onion, cheeses, and garlic. Add the panko, stir, then gently stir in the tomatoes Let this mixture sit for at least 30 minutes so the crumbs can absorb some of the moisture. Form into10-12 1″ thick patties – I like to use a 1/3 cup size measuring cup, pack the mixture in and then tap it out onto a plate, this makes for nice, perfectly round, uniform patties.
2. Spread another 1/2 cup of panko or bread crumbs on a large plate and gently roll each patty in the crumbs, to coat.
2. Heat the oil and butter in a large, heavy skillet over medium heat, add as many patties as will fit with some room between each, cover, and cook for 6-8 minutes, until the bottoms are golden brown. Carefully flip the patties with a spatula and cook the second sides for 4-6 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties, adding a bit more oil and butter as needed. The quinoa mixture keeps nicely in the refrigerator for a few days; you can cook some of the patties right away and some a day or so later.
Adapted from Epicurious who presented the recipe from Super Natural Every Day
How many cakes does the recipe make?
It depends on the size, I get 10-12 1-inch cakes.
That’s great! Thanks for getting back to us, so glad you enjoyed it!
I made this tonight and it was yummy and I have plenty left over to fry fresh another day
I made these this week! Prep time took forever (that could just be because I’m a complete newbie at this cooking thing) but they came out great! I made three cakes the first night, and they tasted okay, and then I made four more the next two nights each. I think the cakes actually tasted BETTER each successive night! So I’d definitely hop on that last sentence and recommend not cooking them all at once but rather letting the mixture sit in the fridge a couple of days.
Thanks for taking the time to leave a comment Denise. I’m so glad you enjoyed these and it’s true, so many things taste better after the flavors have a chance to meld together!
I’m inspired to try these for lunch today! Thanks.
Chris, can I just move in and be your surrogate daughter?? This looks amazing and what an interesting twist on a rather (IMO) grain. Once again, you hit it out of the park!
Thanks Frances for this great alternative suggestion! Hope you enjoy the tomatoes!
what a wonderful idea for quinoa, I’m definitely keeping this handy for future use. You really an amazing food blogger and cook, I know how much work goes into the cooking, photos and posts so my hats off to you.
I made your roasted tomatoes yesterday. I look forward to eating them today!
I love quinoa cakes. We have a recipe that’s’ quite similar. We skip the panko crumb part and they hold together really well. It’s an option if people have sensitivities to gluten.
What a delicious and healthy recipe. I love the plating and presentation too.
MMM,..;what appetizing & tasty lookig quinoa patties! I love them! 🙂
That avocado sauce looks equally tasty! Recently, I made an avocado & yoghurt sauce to go with my home-made lamb burgers. I think you will love them too! 🙂
never knew that quinoa can be done this way! you hv such terrific ideas!
Those slow-roasted tomatoes look positively divine… love my quinoa! and these cakes are wonderful especially beside your spring glory salad. Beautiful!
Those slow-roasted tomatoes look positively divine… love my quinoa! and these cakes are wonderful especially beside your spring glory salad. Beautiful!
Love quinoa and I have had this same recipe bookmarked for sometime:) I trust your taste buds so I think it is time to make these. Thanks, Chris!
These look amazing. I’ve been on a quinoa recipe search and this looks like a great way to use the grain…and well, goat cheese…I always love a little goat cheese! Beautiful post.
We love quinoa but haven’t tried making a pattie with it. Thanks!
We love Quinoa. Do a lot with it but haven’t tried this. Thanks!
Totally making this for dinner tonight! Already had a trip to Trader Joes planned so this gives me good focus 🙂
I have a box of quinoa in the cupboard that I have not used it and I know my Husband wouldn’t like it either. But your cakes look amazing, and I think it would be a wonderful way to have quinoa for the first time.
I can’t wait for your healthy recipes this week. Yah, I tried on my summer shorts and lets just say, they do not look pretty on me. I need to lose a little bit!
We really love quinoa for all its healty reasons, but mainly because it’s delicious ! Your combination with fresh herbs and goat cheese sounds delicious. You can also give it a try in a sweet recipe, it’s amazing !
This is soooooo strange. I’ve never heard of quinoa before till 2 weeks ago, I saw a recipe published in a newspaper, the cook, Donna Hay who is an Australian famous chef introduced what is Quinoa & how to pronounce Quinoa. Since that day, I saw it in another newspaper, in some of the magazines & now in your blog! Hmmm, tempting to try making a Quinoa dish now! Thanks for sharing with us!
Yep, I tried them on and they laughed at me. Time for some of these beauties. Looking forward to the series.
Excuse me but your pictures should be banned – these patties look too delicious! I am depserately craving one for dinner tomorrow 😀
Cheers
Choc Chip Uru
I’ve tried cooking quinoa at home a few times and it’s been pretty average but the quinoa I had in South America, where they really know how to cook it, was fabulous!
I’ll have to give these a try.
My family loves quinoa so I make it often. However I’ve never tried making them in cute little patties like these. What a great combination of flavors and again a fantastic use of those slow roasted tomatoes. I think I will try these this week. Thanks for sharing.
These sounds sold delicious. Your husband’s response sold me!
Absolutely beautiful! I am sure I could convince even my little girl to eat quinoa in this form! Thanks for a fabulous recipe, Chris!
Yummy, yummy. I love quinoa and these cakes look so delicious!
These are beautiful, and they sure don’t looks this healthy!
I have been thinking about using quinoa for a while, but I don’t think my chief taster would appreciate it either, but in this version I think he could be convinced….
I can’t wait to try these, I am trying to eat vegetarian several times a week, and pasta can only go so far!