Crispy Quinoa Cakes with Fresh Relish
These crispy vegan quinoa cakes, made without eggs, flour, or bread crumbs, are topped with a vibrant tomato chickpea relish. This healthy, flavorful, plant-based, and gluten-free dish can be prepared ahead for convenient midweek meals. Watch the video for tips on achieving the perfect texture.
Instructions
- 1
Before starting, read directions and watch the video for binding technique.
- 2
In a medium pot, over high heat, combine water (2 cups), rinsed, white quinoa (1 cup), kosher salt (0.5 tsp), granulated garlic (1 teaspoon), cumin (1 tsp), dried herbs (0.5 teaspoon), and olive oil (2 teaspoons). Stir well and bring to a boil. Cover, reduce heat to low, and simmer gently for 20 minutes.
- 3
While quinoa cooks, prepare the Fresh Tomato Chickpea Relish by stirring all ingredients together in a medium bowl: cherry tomatoes (2 cups), diced cucumber (1 cup), fresh basil (0.25 cup), chopped scallions (0.25 cup), cooked chickpeas (1.5 cup), olive oil (3 tbsp), balsamic vinegar (3 tbsp), salt (0.25 tsp), and garlic clove (1 minced).
- 4
Check the quinoa; ensure all water is absorbed and steam holes appear. If still watery, continue cooking covered for 5 more minutes until dry. Patience is key here as cooking times vary.
- 5
While still warm, vigorously stir the [white quinoa] with a fork for 1 whole minute until grains break apart and begin to clump. Remove from heat and let cool in the pot for about 15 minutes, until cool enough to handle. Stir in zest (1 lemon) and chopped italian parsley (0.25 cup) if desired.
- 6
With wet hands, shape the cooled quinoa into 4 tennis-ball-sized balls. Place them on a plate or sheet pan. Using wet hands, flatten each ball into a 1-1.5 inch thick cake (3-4 inches wide), smoothing any cracks. Refrigerate for 15 minutes to set, or store covered in the fridge for 3-4 days.
- 7
Gently pan-sear the [quinoa] cakes in a well-oiled skillet over medium heat. You can pan-sear without coating, or for an extra crispy crust, dredge them in [rice flour] or [gluten free panko]. Do not overcrowd or fiddle with them; let a good crust form before flipping. Use a thin metal spatula for precise flipping.
- 8
Alternatively, bake the cakes in a toaster oven directly on the rack, or in a 400F oven on a parchment-lined pan for about 20 minutes until warmed through. Pan-searing yields the best texture.
- 9
Divide the quinoa cakes among plates and top generously with the fresh [tomato chickpea relish]. Spoon any remaining relish dressing over and around the cakes.
- 10
Garnish with optional crumbled [vegan feta cheese] or a [balsamic glaze].
Nutrition Facts
Per portion