Monday, February 10, 2014

Quinoa Cakes with Tzatziki Sauce

These crispy little cakes are so versatile, different greens can be substituted for the peppers, a marinara sauce in place of the Tzatziki sauce, and the cheeses can be changed for different flavors.
Quinoa Cakes with Tzatziki Sauce

Quinoa Cakes:
2 1/2 cups cooked quinoa, cooled (I used red quinoa)
4 eggs, beaten
2 shallots, finely diced
1/3 cup fresh chives, finely chopped
1/3 cup yellow bell pepper, finely chopped
2 cloves garlic, minced
1/2 teaspoon sea salt
pinch of fresh ground pepper
1/3 cup Parmesan, freshly grated or 1/3 cup feta, crumbled
1/2 cup bread crumbs, I used gluten free
1 Tablespoon olive oil

In a large bowl, combine quinoa, and eggs. Stir in shallots, chives, bell pepper, garlic, salt, pepper, and cheese. Add bread crumbs to combine.
Using a 1/3 measuring cup, fill with quinoa mixture to form a patty, about an inch deep.
In a large, non stick skillet, over medium heat, add 1 Tablespoon olive oil. Place the quinoa cakes in the skillet and bake about 7-10 minutes a side, until brown and crispy. Repeat until all the cakes are cooked.
Serve topped with Tzatziki sauce.

Tzatziki Sauce:
1 cup Greek yogurt
1/4 cup sour cream
1 English cucumber, peeled, seeded, and grated
1 Tablespoon olive oil
1 teaspoon fresh dill, chopped
2 cloves garlic, minced
1 Tablespoon fresh lemon juice
sea salt and fresh ground pepper, to taste

Let the yogurt and sour cream sit in a cheesecloth lined colander for about an hour to strain.
In a small bowl, combine yogurt, sour cream, cucumber, olive oil, dill, garlic, lemon juice, salt and pepper, stir well and rest in fridge until ready to use.

Note: Rinse 1 cup of quinoa well and cook in 2 cups of vegetable stock or water. Simmer about 15 minutes, you will have quinoa left over.

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