Nutty Quinoa Cakes With Basil and Parmesan

By Deli1

Ingredients

• 1 cup cooked quinoa (from 1/3 cup dried)
• 1/2 tsp salt
• 1/4 cup fresh basil (finely chopped)
• 1/2 yellow onion (small, finely chopped)
• 2 cloves garlic (finely chopped)
• 1/4 cup freshly grated parmesan
• 1/4 cup nuts (pecans, pine nuts, or cashews, ground in a food processor or coffee grinder)
• 1/2 cup bread crumb fresh (from 1 slice sandwich bread, Udi’s Gluten-Free or regular)
• 2 large eggs (beaten)
• 2 tbsps extra-virgin olive oil

Details

Servings 7
Adapted from yummly.com

Preparation

Step 1

Mix together the quinoa, salt, herbs, onion, garlic, cheese, nuts, and bread crumbs in a medium mixing bowl. Add the eggs and fold until the mixture is moist and sticking together.

In a large cast iron skillet or non-stick pan, heat the oil over medium-high heat. Form the quinoa into rounded patties, about 2 tablespoons worth in each, and place as many in the pan as will fit without over crowding (if using a 15-inch skillet, you should be able to fit all of them. Otherwise, cook them in two batches, and add another tablespoon of olive oil after the first).

Cook the cakes for 5-7 minutes on the first side, until dark brown on the bottom. Flip the cakes and gently push down on each with your spatula so they flatten slightly. Turn the heat down to medium-low and cook for another 7 minutes, until dark brown on the second side and firm to the touch.

Remove to a plate to cool slightly. Then either serve, pack into a Tupperware container, or store in the fridge for a brown bag latter in the week!