AMAZING CHOCOLATE QUINOA CAKE!
This delicious cake is made with quinoa and no flour! Enjoy!
Provided by Stacy Evans
Categories Desserts Cakes Sheet Cake Recipes
Number Of Ingredients 12
- 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
Start the morning off right with these pancakes made from quinoa, an ancient grain that is high in protein and dietary fiber.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 12
Number Of Ingredients 9
- In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
- Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium, if overbrowning). Serve with maple syrup and fresh fruit or preserves, if desired.
Nutrition Facts : Calories 73 g, Fat 1 g, Protein 2 g
ZUCCHINI QUINOA CAKES
Provided by Ree Drummond : Food Network
Yield 18 cakes
Number Of Ingredients 20
- For the zucchini quinoa cakes: In a small saucepot, bring 1/2 cup water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook until all the water is absorbed and the quinoa is cooked, 10 to 12 minutes. Spread onto a baking sheet to cool, about 10 minutes.
- Meanwhile, grate the zucchini and squash. Transfer to a kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, mix together the cooled quinoa, grated zucchini and squash, chives, dill, mustard, garlic and lemon zest. Add the flour, cornstarch, salt, pepper and eggs and mix together well.
- Heat the olive oil in a large cast-iron skillet until hot. Spoon nine 2 tablespoon-size scoops of the batter into the skillet and flatten slightly. Cook until golden on the bottom, 1 1/2 to 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side. Remove to a baking sheet. Repeat with the remaining batter.
- For the herbed yogurt: Mix together the yogurt, dill, parsley, salt, pepper and lemon zest in a medium bowl.
- Transfer the cakes to a platter, top with a dollop of the herbed yogurt and garnish with a sprig of dill.
- To make the cakes in advance: Place the cakes on a baking sheet and keep warm in the oven at 170 degrees F for 20 to 30 minutes before serving.
QUINOA AND CHARD CAKES
I'd been thinking about making a sort of "burger" with quinoa and vegetables when I saw a recipe for chard cakes in the Dining section of The Times. I combined the two ideas and came up with these quinoa and chard cakes, which you can serve as a main dish or a side. A few days later, I made the same recipe but used spinach, which is lower in sodium, instead of chard (see variation below). Top these cakes with yogurt spiked with puréed garlic.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course, side dish
Yield Serves four
Number Of Ingredients 12
- Fill a bowl with ice water. Bring a large pot of water to a boil, salt generously and add the chard leaves. Blanch for two to three minutes until tender, then transfer to the ice water. Drain, squeeze out excess water and chop medium-fine. Add the chard stems to the water, and cook four to five minutes until tender. Transfer to the ice water, then drain and cut in 1/4-inch dice. Measure out 3/4 cup of the stems, and reserve the rest for another purpose. Alternatively, steam the chard leaves, then the stems, above an inch of boiling water until tender. The leaves will take three to four minutes, the stems five minutes.
- Heat 1 tablespoon of the olive oil over medium heat in a medium or large skillet. Add the garlic. When it is fragrant, in 30 seconds to a minute, stir in the chard leaves and stems and the cumin. Stir together for about a minute, and season to taste with salt and pepper. Transfer to a large bowl, and add the quinoa, Parmesan and egg. Stir together.
- Heat the remaining tablespoon of olive oil and the canola oil together over medium-high heat in a large, heavy skillet. Moisten your hands, and shape the quinoa and chard mixture into four hamburger-size patties (or make smaller, fritter-ish patties). Carefully place the patties in the hot oil, taking care not to crowd them in the pan. Press down on the tops of the patties with the bottom of your spatula to prevent them from falling apart; if they are thick enough, they should stay together. Cook for four to five minutes on each side until nicely browned. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 658 milligrams, Sugar 4 grams, TransFat 0 grams
OMG! QUINOA PATTIES
I use all organic ingredients. These quinoa patties are OMG good!
Provided by MaryLou Hunter
Categories Fruits and Vegetables Vegetables Squash
Number Of Ingredients 11
- Bring vegetable broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool.
- Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl; stir until the mixture comes together. Divide mixture into 14 portions and shape into patties.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 13.7 g, Cholesterol 53.1 mg, Fat 5.4 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 51.2 mg, Sugar 1.1 g
CRISP QUINOA CAKES WITH ALMONDS, ROSEMARY AND DIJON
Provided by Mark Bittman
Categories brunch, dinner, lunch, weekday, appetizer, main course
Number Of Ingredients 9
- 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
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- To cook the quinoa, rinse it well in a strainer with cold running water for a minute, then place in a saucepan with 3 cups water and a pinch of salt, and bring to a boil. Cover with a lid, reduce to a simmer over medium low heat, and cook for 15 minutes until the water is absorbed. Fluff the quinoa with a fork or spatula, and let it cool for about 5 minutes.
- Add the scallion, garlic, parmesan cheese, parsley, oregano, and panko bread crumbs, 1/2 tsp of salt, and 1/2 tsp black pepper to the quinoa, and toss to combine. Then add the beaten eggs, and stir until the quinoa is moistened.
- Using a 1/4 cup measuring cup, pack the quinoa mixture very firmly into the cup, then tap the cup on a flat surface to get the quinoa cake to release. Repeat with the remaining quinoa mixture.
- In a large nonstick skillet, heat enough olive oil to coat the bottom of the pan over medium heat, then fry the quinoa cakes for 5 minutes on each side, until golden brown. Remove the quinoa cakes to a paper towel to drain. Serve immediately, and enjoy!
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