vegetarian, gluten-free

This recipe was originally shared in the community class "Getting to Know Grains: Quinoa" led by Beck Ringsby of SAVOR Chef Services on May 8th, 2012.

QUINOA CAKES

• 1 large egg
• 2 Tbsp garbanzo bean flour
• 1-1/2 Tbs. tahini or nut butter
• 1-1/2 tsp red wine vinegar
• 1-1/2c cooked quinoa (1/2 cup uncooked)
• 1 can cannellini or garbanzo beans, drained and rinsed OR 1/2c finely grated sweet potato
• 1/2 10-oz pkg. frozen spinach, thawed and squeezed dry
• 1/4c chopped sun-dried tomatoes
• 1/4c chopped nuts, toasted to enhance flavor
• 2 oz crumbled feta cheese
• 2 Tbsp finely chopped green onion
• 1 Tbsp chopped fresh parsley
• 2 cloves garlic, minced (2 tsp)
• 1/2 tsp salt

ROASTED RED PEPPER SAUCE

• 1-1/2c roasted red peppers, drained
• 1/2c toasted almonds, toasted to enhance flavor
• 1 clove garlic
• 2 tsp red wine vinegar

Preheat oven to 400 degrees.  Coat baking sheet with cooking spray.  Combine egg, flour, tahini, and vinegar in bowl.  Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes.  Shape mixture into 1/4-cup patties with wet hands.  Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.

Puree all the roasted red pepper sauce ingredients in food processor. Heat and serve on hot quinoa cakes.

Variation: Replace 1 cup quinoa with lentils, and season with curry powder to make Indian koftas.  Or mix in more chopped parsley, and serve in pitas for quinoa falafel.