pumpkin quinoa cakes with aioli dipping sauce.
As a continuance from last week, I wanted to add another recipe to my healthy living section. I love kale quinoa cakes, but thought I would branch out and try something new. I was inspired by this recipe. I love these protein packed quinoa cakes. I have to admit I was not wild about jumping on the quinoa train, but if cooked properly, and mixed with some other things, I am all in. These remind me a bit of the zucchini fritters my mother made for us when we were little (topped with sour cream). But that is for another post. Note: The quinoa needs to be cooked in (store bought or homemade) quality, seasonal vegetable stock. Quinoa on it’s own smells a bit like dirt to me. So I would suggest cooking it in a broth, much like you would a rice. And if you haven’t bought the pre-rinsed, rinse the hell out of it, I have gotten so ill from being served quinoa from places, where they clearly had not rinsed it properly. Just saying.
- 1 cup seasoned cooked quinoa
- 1 cup cooked (and mashed) pumpkin or use canned pumpkin as long as it is organic, and is pure pumpkin.
- 1 egg
- 1/4 cup minced onion
- 2 cloves minced garlic
- 1 teaspoon sage
- pinch of thyme (optional)
- 1/8 teaspoon cayenne pepper
- your favorite oil, for pan frying
- salt & pepper to taste
Mix quinoa, pumpkin and eggs in a bowl, and set aside. Heat a nonstick pan over low heat. Add the onion, garlic & sage and lightly sautee, lightly season with salt and pepper and cover.
Once golden brown, add to the quinoa mixture, mixing vigorously so you don’t cook the eggs. Continue to mix until mixture is tempered. Add oil to a pan over medium heat. Drop rounded tablespoons onto sizzling oil and cook the cakes on each side until brown and cooked through. Serve warm with aioli sauce and a pinch of thyme.
you can do this two ways (make your own mayo) or buy organic store-bought in a jar :
3/4 cup mayo
2 1/2 tablespoons lemon juice
3 cloves garlic (minced)
salt & pepper to taste
Mix all ingredients together and let sit in fridge for 30 minutes before serving.
I served this for company along with my poached salmon, and a mixed green salad with figs & almonds, and sparkling white wine.