Crisp Quinoa Cakes With Almonds Rosemary And Dijon Recipes

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CRISP QUINOA CAKES WITH ALMONDS, ROSEMARY AND DIJON



Crisp Quinoa Cakes With Almonds, Rosemary and Dijon image

Provided by Mark Bittman

Categories     brunch, dinner, lunch, weekday, appetizer, main course

Time 1h15m

Number Of Ingredients 9

1 cup quinoa
Salt
1/4 cup chopped almonds
2 tablespoons minced shallots
1 tablespoon minced fresh rosemary
1 tablespoon Dijon mustard
Freshly ground black pepper
2 tablespoons olive oil
Lemon wedges for serving

Steps:

  • Put the quinoa, a large pinch of salt and 2 1/4 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 105 milligrams, Sugar 1 gram, TransFat 0 grams

QUINOA ALMOND PILAF



Quinoa Almond Pilaf image

High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.

Provided by Ann Kosa

Categories     100+ Everyday Cooking Recipes     Vegan

Time 45m

Yield 3

Number Of Ingredients 16

½ cup quinoa, rinsed and drained
1 cup cold water
¼ teaspoon salt
3 tablespoons olive oil
1 celery rib, chopped
1 small onion, chopped
1 carrot, chopped
1 clove garlic, minced
8 almonds, coarsely chopped
1 small tomato, seeded and chopped
2 tablespoons raisins
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon dried thyme
⅛ teaspoon dried oregano
1 pinch coarse sea salt

Steps:

  • Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.
  • Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.
  • Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.
  • Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 33 g, Fat 17.1 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 2.1 g, Sodium 506 mg, Sugar 8.7 g

AMAZING CHOCOLATE QUINOA CAKE!



Amazing Chocolate Quinoa Cake! image

This delicious cake is made with quinoa and no flour! Enjoy!

Provided by Stacy Evans

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

2 cups cold cooked quinoa
¾ cup melted butter
4 eggs
⅓ cup milk
1 ½ teaspoons vanilla extract
1 ¼ cups white sugar
1 cup cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.
  • Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth.
  • Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 37 g, Cholesterol 93 mg, Fat 20.5 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 10 g, Sodium 374.9 mg, Sugar 25.5 g

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