Well, let’s start off by saying it correctly…..say “Keen Whaa”. This has got to be the super food of the grain family. It is a relative of the spinach and Swill Chard family, so that’s where it gets its nutritional punch from. And it has been eaten for thousands of years by the native South Americans. This grain is a complete protein, full of anti-oxidants, magnesium and a whole list of other good things.
We are trying to add more to our diet and tried this recipe last night!
Crispy Quinoa Cakes with Roasted Red Pepper Sauce
1 large egg
2 Tbs all-purpose flour
1-1/2 Tbs tahini or nut butter
1-1/2 red wine vinegar
1-1/2 cups cooked quinoa
1/2 cup finely grated sweet potato
1/2 10-oz. pkg frozen spinach, thawed and squeezed dry
1/4 cup chopped sun-dried tomatoes
2 oz. crumbled feta cheese, optional
2 Tbs finely diced onion
1 clove garlic, minced (1 tsp)
1/2 tsp salt.
Preheat oven to 400 degrees F. Coat baking sheet with cooking spray. Combine eggs, flour, tahini and vinegar in a bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.
Roasted Red Pepper Sauce
makes 2-1/2 cups
1-1/2 cups roasted red peppers, drained
1/2 cup toasted almonds
1 clove garlic
2 tsp white wine balsamic vinegar
Puree all ingredients in a food processor and serve with Crispy Quinoa Cakes.
Recipe from Vegetarian Times September 2011 issue