Baked Quinoa Cakes with Tart Cherries & Pistachios
Category
Appetizers
Sub
Category
None
Ingredients
3/4 cup quinoa, rinsed well
2 cups water
4 eggs, beaten
1 cup whole wheat panko breadcrumbs
3 green onions, thinly sliced
2 garlic cloves, minced
¼ cup shelled pistachios, chopped
1/3 cup dried tart cherries
3 tbsp crumbled feta cheese
¼ tsp salt
¼ tsp ground pepper
The sauce-
1 cup nonfat plain Greek yogurt
1 garlic clove, minced
1 tsp fresh lemon juice
¼ cup finely chopped basil
1/8 tsp salt
Instructions
The sauce-
In a small bowl, stir together the yogurt, garlic, lemon juice, basil
and salt.
1. Preheat the oven to 400 degrees F. Coat a baking sheet with
cooking spray. In a medium saucepan, combine the quinoa and
water. Bring to a boil, then reduce to a simmer. Cook until the
water is absorbed, 15 to 20 minutes. Fluff with a fork, spread on a
baking sheet and let cool.
2. In a medium bowl, combine the 2 ½ cups of the cooked quinoa,
eggs, breadcrumbs, green onions, garlic, pistachios, cherries, feta
cheese, salt and pepper. Stir to combine. The mixture should be
fairly moist so they don't dry out when baking, but not too moist
so that the cakes fall apart. Use extra water if the cakes are not
moist enough.
4. Using ¼ cup (packed) per quinoa cake, shape the quinoa
mixture into a ¾-inch thick bake and place on the prepared baking
sheet. Bake until the quinoa cakes are golden brown on the
bottom, 12 to 15 minutes. Carefully turn over and cook for 5 more
minutes.
Serve with the basil yogurt sauce.
Originally Submitted
4/1/2014
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