Baked Ginger Carrot Quinoa (Imagined up while driving)
1 cup of uncooked quinoa
8 carrots shredded (should equal 2 1/2 cups)
1 cup of chopped broiled brussel sprouts (feel free to substitute with any cooked green)
1 tablespoon of fresh ginger, chopped finely
1 tablespoon of grainy mustard
1 teaspoon of cumin (feel free to scale back… my older sister tells me I’m heavy handed with cumin)
1 teaspoon of salt
1 teaspoon of pepper
4 eggs, whiskey
3 tablespoons of olive oil
Before we get started – I am going to suggest that you add the spices in increments. I really wanted a gingery-carrot flavor so I was heavy handed with my ginger, but for those of you who are less inclined towards ginger, cumin, and mustard, you should add in small increments so that you can season accordingly. The result I got was a mildly spicy quinoa cake with a crispy exterior and squishy inside… so if you want even MORE ginger, go for it!!!
Thoroughly wash quinoa in a mesh sieve
Bring quinoa to a boil in 2 cups of water. Once the water comes to a rolling boil, lower the heat to low/medium and cover. Cook for 20 minutes, or until the quinoa has cooked through. Fluff with a fork and let it cool.
In a large bowl, combine the shredded carrot and brussel sprouts
Add the quinoa and stir until well combined.
Slowly add your spices until you get the flavor profile you like. Keep in mind that the ginger will mellow significantly as you cook.
Mix in whisked eggs until well combined.
Drizzle olive oil on a cooke sheet. I used a foil covered sheet, but still found that I got a little sticking, so I recommend using a non-stick surface and plenty of oil. I don’t think parchment paper will work since it will absorb the moisture, but perhaps a silicone baking sheet, or an enamel pan would work. Let me know in the comments if you end up finding a better solution than tin foil!
Measure out 1/3 cup fulls of quinoa. Pat into circles and place evenly spaced on a cookie sheet
Bake at 400F for about 30-40 minutes, or until the bottoms have browned and the insides are cooked through. I drizzled a little extra olive oil at the 1/2 point.
Enjoy with salad!!!
I hope you guys enjoy this variation of quinoa patties. I felt like I needed to come up with one that didn’t require me hovering over sputtering oil, and this was just the ticket.
The other day I was trying to convince myself that I did NOT need to eat my 3rd burger of the week… I was losing this self-argument, but in a lightbulb of genius I decided to make quinoa patties. I had been thinking about quinoa and black bean vegetarian patties for a few days, so I thought it only natural to use what I had in the house already. I pulled inspiration for these “cakes” or “patties” from here and here. Have you read Yummy Supper before? Excellent pictures, excellent inspiration, and the name is so adorable!! The other blog is a new find, and I’m excited to read more from it!
Crispy Quinoa Cakes (Inspired from Yummy Supper and EYS)
1 cup of uncooked quinoa
2 stalks of celery
1 small onion
1 small bunch of parsley
1 cup of cooked brussel sprouts
1 cup of shredded cheese (I used some random raspberry beer cheddar I had languishing in the fridge, but I imagine anything would be good in this! I’m going to try feta next time)
3 eggs whisked
Salt/Pepper to taste
1/2 cup of flour (optional)
1 cup of olive oil (maybe a little less)
Wash the quinoa and drain well (I find that unless you give the grains a good scrub you end up with a little sandiness so I’m sure to wash them really well and drain in a mesh sieve).
In a saucepan, bring the quinoa to a boil in 2 cups of water. Once the water boils, lower to a simmer and put a lid on it (bahaha… put a lid on it). And let it cook until fluffy (about 20 minutes).
While your quinoa is cooking, get started on the vegetables.
Dice the celery and onion. Put into a large mixing bowl.
Slice the brussel sprouts. I used pre-roasted brussel sprouts, but you could use frozen ones or whatever other green vegetable you have on hand. Add to the mixing bowl.
Chiffonade the parsley and add to the bowl
Grate the carrots, using the large holes on your grater, into the mixing bowl with the other vegetables.
Once your quinoa is done, add to the bowl and stir until evenly incorporated.
Add in the whisked eggs, shredded cheese, and salt/pepper.
Shape the mixture into patties. I used about 1/3 cup of the mixture for each cake (this makes about 16 cakes)
(OPTIONAL: You can dust the patties lightly in flour before frying them, it helps a little with cohesiveness, but I fried with and without flour… so it’s really up to you.)
In a frying pan (I used a non-stick one), heat the olive oil until a little bit of batter sizzles.
Taste the little sample batter and adjust your seasonings accordingly.
Fry the cakes in small batches, allowing them to brown before flipping them. I cooked mine for about 4 minutes on each side.
I let them drain on a cookie cooling rack.
I ate my quinoa cakes with seared scallops and packed the rest of the cakes in a large container with pieces of parchment paper in between layers. To reheat, I simply put them in a frying pan and reheated for a few minutes with a teaspoon of olive oil. These keep well in the fridge for up to a week, but I doubt they will last that long.
Let me know if you have any other questions! I think my recipe might be a little garbled, but I made these in a frantic and starved state (and I’m writing it in the middle of the night)!!