Crisp Quinoa Cakes With Cilantro Scallions And Sriracha Recipes

THAI-STYLE QUINOA CAKES {WITH CREAMY SRIRACHA SAUCE}

Thai-Style Quinoa Cakes {with Creamy Sriracha Sauce} image

Looking for a new way to enjoy quinoa? You're going to love these crispy thai-style quinoa cakes! They are absolutely delicious over a vegetable salad and topped with creamy sriracha sauce - perfect meatless meal!

Time 40m

Number Of Ingredients 26

Ingredients

3 Cups Cooked Quinoa, from about 1 cup uncooked
1 Carrot, peeled and shredded
¼ Cup Finely Chopped Cilantro
4 Scallions, white part only finely chopped
1 Clove Garlic, finely minced
1 Lime, zested and juiced
3 Eggs, beaten
Salt & Pepper
1 Cup Gluten-Free Breadcrumbs*
Water, if needed to moisten the mixture
Extra-Light Olive Oil, for frying
½ Cup Mayonnaise or Greek Yogurt
2 Tablespoons Coconut Milk, or whole milk
1 -2 Tablespoons Sriracha, to taste
½ Lime, juiced
2 Scallions, white part only
1 Small Garlic Clove, peeled
Salt & Pepper
2 Cups Romaine, finely shredded
2 Cups Purple Cabbage, finely shredded
1 Carrot, peeled and grated
1 Yellow Bell Pepper, thinly sliced
1 Cucumber, thinly sliced
¼ Cup Cashews, chopped
2 Tablespoons Finely Chopped Cilantro Leaves
Scallions, chopped for garnish

Steps:

Combine the quinoa, carrot, cilantro, scallions, garlic, eggs, a nice pinch of salt and pepper, and breadcrumbs in a large bowl. Stir until well combined. The mixture should hold together when you try to form a cake (if it doesn't, add a little water until they hold together). If the mixture is a little sticky and you're struggling, wet your hands to help you in forming the cakes. Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan. Add the cakes into the pan and cook them for a few minutes on each side, until golden brown and crisp. Drain on paper towels and repeat until all the cakes have been cooked.
Combine the mayo, coconut milk, sriracha, lime juice, scallions, and garlic in a food processor or blender. Blend until smooth and then season with salt and pepper to taste.
Toss the romaine, cabbage, carrot, and bell pepper in a bowl. Divide the mixture evenly among serving dishes and arrange cucumber slices alongside the salad. Top with desired amount of quinoa cakes and sprinkle each portion with cashews, cilantro, and scallions. Drizzle with the sauce and enjoy!

QUINOA CAKES WITH THAI SALAD

Quinoa Cakes with Thai Salad image

Provided by jessicalebrun

Time 40m

Number Of Ingredients 18

Ingredients

2 Cups Romaine (shredded)
2 Cups Purple Cabbage (finely shredded)
1 Carrot (peeled and grated)
1 Yellow Bell Pepper (thinly sliced)
1 Cucumber (thinly sliced)
¼ Cup Cashews (chopped)
2 Tablespoons Chopped Cilantro Leaves
Scallions (chopped)
3 Cups Cooked Quinoa, 1 cup uncooked
1 Carrot, peeled and shredded
1/4 cup Chopped Cilantro
4 Scallions, (white part only) finely chopped
1 Clove Garlic, finely minced
1 Lime, zested and juiced
3 Eggs, beaten
Salt and Pepper, to taste
1 Cup Breadcrumbs
Extra-Light Olive Oil (for frying)

Steps:

Combine the quinoa, carrot, cilantro, scallions, garlic, eggs, pinch of salt and pepper, and breadcrumbs in a large bowl.
Mix/stir well until combined.
The mixture should hold together when you form a cake. If it doesn't, you can add a tiny bit of water until it holds together. Wet your hands to keep the mixture from sticking to you while forming the cakes.
Heat a large skillet over medium-high heat with oil coating the bottom of the pan.
Add the cakes into the pan and cook them for a few minutes on each side, until golden brown and crisp. Drain on paper towels and repeat until all the cakes have been cooked.
Combine the romaine, cabbage, carrot, and bell pepper in a bowl. Arrange cucumber slices on top/side. Sprinkle each portion with cashews, cilantro, and scallions. Drizzle with the sauce, serve with quinoa cakes on top or the side, and enjoy!

CRISP QUINOA CAKES WITH CILANTRO, SCALLIONS AND SRIRACHA

Crisp Quinoa Cakes With Cilantro, Scallions and Sriracha image

Provided by Mark Bittman

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

Time 1h15m

Yield 8 to 10 cakes

Number Of Ingredients 8

Ingredients

1 cup quinoa
Salt
1/2 cup chopped fresh cilantro
1/4 cup chopped scallions
1 tablespoon sriracha
Freshly ground black pepper
2 tablespoons olive oil
Lime 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 cilantro, scallions, and sriracha 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 lime wedges.

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