Sweet Potato Quinoa Cakes Recipes

ROASTED SWEET POTATO QUINOA SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside to cool.
• Toss sweet potatoes in olive oil on a baking sheet.
• Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
• Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
• Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.

QUINOA AND SWEET POTATO BAKES

Steps:

• Preheat oven to 400°F (200°C). Lightly grease 6 [3/4-cup-capacity (180ml)] Texas muffin tins, line with non-stick baking paper and set aside. Place the sweet potato, oil, and salt on a baking tray lined with baking paper and toss to combine. Roast for 20 to 25 minutes or until golden brown. Allow to cool slightly and transfer to a large bowl. Add the quinoa, linseeds, onion, ricotta, Parmesan, thyme, eggs and pepper and mix until just combined. Spoon into the prepared tins and top with the goat's cheese and extra thyme. Sprinkle with the extra quinoa, drizzle with extra oil and bake for 30 to 35 minutes or until golden. Serve warm.

QUINOA WITH SWEET POTATO AND MUSHROOMS

Steps:

• Stir the quinoa in a saucepan over medium heat until it begins to take on a toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper. Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Pour a splash of water into the skillet if needed to keep the vegetables from burning. Spoon the vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans to serve.

SWEET POTATO-QUINOA CAKES

Steps:

• Preheat oven to 200°F
• In large bowl, lightly beat egg and egg whites.
• Add quinoa, sweet potato, scallions, cilantro, quinoa flour, salt and pepper and mix well. Let stand 15 minutes.
• In large skillet, heat 2 teaspoons vegetable oil over medium-high heat until hot but not smoking.
• Cook cakes in batches, using about 1/4 cup of quinoa mixture for each cake and flattening slightly with back of spoon to form a 3-inch disk.
• Cook until golden brown, about 3 minutes per side, reducing heat if cakes brown too quickly.
• Drain on paper towels and keep warm in oven. Repeat with remaining cakes, adding more oil to pan as needed.
• Serve hot with lime wedges to squeeze over cakes.

SWEET POTATO AND QUINOA CAKES (GLUTEN-FREE)

Steps:

• Steam sweet potatoes until soft. Peel and mash in a bowl and set aside.
• Place quinoa and 1 cup water in a sauce pan. Cover and bring to boil. Reduce heat and simmer until the water is absorbed for about 15 - 20 minutes. Set aside. You will use only one cup of cooked quinoa. Store the leftover for later use.
• Sauté onion and garlic with 1 Tbsp of olive oil until the onion is soft.
• In the bowl containing the mashed sweet potato, add all the other ingredients and combine well.
• Make patties (10 - 12 patties depending on the size).
• Heat 1 Tbsp olive oil in a frying pan and cook patties for about 5 minutes each side. You might have to cook in two batches.
• Infuse love and serve with your favorite sauce.