Cheesy Quinoa Cakes
Adapted from Spoon Fork Bacon, 2012
1/2 cup uncooked quinoa
1 cup water
1 teaspoon organic chicken bouillon
3 Tablespoons flour
3 green onions, chopped
4 baby portobello mushrooms, chopped
1 teaspoon minced garlic
1 egg, lightly beaten
salt and pepper to taste
about 1 Tablespoon butter
Boil 1 cup of water with 1 teaspoon organic chicken bouillon. When boiling, add the 1/2 cup quinoa. Boil covered for 20 minutes, until cooked.
In a mixing bowl, add all ingredients. Add the quinoa when it's cooled off a bit. Mix together with a mixing spoon. Melt about 1 tablespoon butter on a flat skillet. Scoop up quinoa mixture with a mixing spoon and gently place on heated skillet. Using a spatula, flatten the heaps of quinoa mixture the best you can, until they look like small patties. Spoon 5 or 6 more heaps, flattening each one. Cook on one side over medium-low heat for a few minutes, until golden brown. Flip over and cook the other side.
Spicy Aioli sauce:
1/2 cup mayonnaise
1 teaspoon minced garlic
lemon juice to taste
cayenne pepper to taste
salt and pepper to taste
Combine all ingredients for the aiolo sauce and spoon this on top of your finished quinoa cakes when you're ready to eat.
1 cup water
1 teaspoon organic chicken bouillon
3 Tablespoons flour
3 green onions, chopped
4 baby portobello mushrooms, chopped
1 teaspoon minced garlic
1 egg, lightly beaten
salt and pepper to taste
about 1 Tablespoon butter
Boil 1 cup of water with 1 teaspoon organic chicken bouillon. When boiling, add the 1/2 cup quinoa. Boil covered for 20 minutes, until cooked.
In a mixing bowl, add all ingredients. Add the quinoa when it's cooled off a bit. Mix together with a mixing spoon. Melt about 1 tablespoon butter on a flat skillet. Scoop up quinoa mixture with a mixing spoon and gently place on heated skillet. Using a spatula, flatten the heaps of quinoa mixture the best you can, until they look like small patties. Spoon 5 or 6 more heaps, flattening each one. Cook on one side over medium-low heat for a few minutes, until golden brown. Flip over and cook the other side.
Spicy Aioli sauce:
1/2 cup mayonnaise
1 teaspoon minced garlic
lemon juice to taste
cayenne pepper to taste
salt and pepper to taste
Combine all ingredients for the aiolo sauce and spoon this on top of your finished quinoa cakes when you're ready to eat.