Quinoa Cakes with Sun-Dried Tomatoes and Pesto

 

 

I’ve mentioned before that I often start the week by making a batch of quinoa that I then keep in the fridge for quick meals. I’ve become a pro at finding different ways to use “day old” quinoa and I actually prefer it in recipes to fresh quinoa (which is usually a little to wet). This week I’m sharing a recipe for quinoa cakes. They are perfectly crispy on the outside and warm and full of flavor on the inside. Top them with a dollop of homemade pesto and you’ll be in quinoa heaven. I love these as a light lunch but think they’d be pretty darn tasty as an appetizer at a party, being that they are basically bite sized!
Last week I kicked off my month of quinoa with a Roasted Grape and Beet Salad with Quinoa and Arugula. Check back next week for another new quinoa recipe!

Quinoa Cakes with Sun-Dried Tomatoes and Pesto:

Prep it:
– 1 cup day old quinoa
– 1/4 cup sun-dried tomatoes, packed in oil
– 2 small shallots, minced
– 4 cloves garlic, minced
– 1 heaping teaspoon dijon mustard
– 1 egg
– 1/3 cup extra virgin olive oil
– 1/2 cup basil and arugula
– 1/4 cup pine nuts
– salt

Make it:
– Sauté shallot and garlic until translucent, transfer to a mixing bowl.
– Add quinoa, sun-dried tomato, mustard and egg. Mix well.
– Add a big pinch of salt and a pinch of minced basil.
– Heat up 2 tablespoons evoo in sauté pan.
– Using a small scoop, or 2 spoons, roll quinoa mixture into 1 inch patties.
– Pan fry about 3 minutes each side or until brown and crispy.
– Meanwhile, in a food processor add pine nuts and garlic, pulse. Then add basil, arugula and a pinch of salt. Continue to blend and add 1/3 cup extra virgin olive oil.
– Plate quinoa cakes and add a dollop of pesto on top of each one. Sprinkle with basil, arugula and pine nuts.

Let me know if you have any questions about quinoa or are looking for new ways to cook it!

Enjoy!