Heavenly little pillows of flavor and crunch! Honestly, we were surprised at how much we liked these crunchy quinoa cakes. They were absolutely beautiful, with a glean of olive oil and onion-y zing, and make a great accompaniment to any main dish.
The recipe comes to us via last week’s IJN Passover Foods, which featured a selection of quinoa recipes from vegetarian guru Mollie Katzen. And as much as we liked the quinoa pilaf we tried out in the test kitchen last week, we’d be more likely to whip up a second batch of these little cakes. Probably because frying just makes things taste better. And the best thing of all is that this dish is done and dusted, from start to finish, in just 30 minutes. Minimal ingredients, minimal prep, minimal work, but packing a great punch of flavor!
Green Onion Quinoa Cakes
Ingredients
- 1 cup uncooked quinoa
- 1½ cups water
- 4 scallions, very finely minced (whites and reasonable greens)
- ½ tsp. salt
- black pepper
- 2 large eggs beaten
- olive oil or butter for frying
Instructions
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Combine the quinoa and water in a saucepan. Bring to a boil, lower the heat to the slowest possible simmer, cover, and cook until the grains are tender, about 20 minutes. Remove from the heat and fluff with a fork to let steam escape. Add the scallions, salt, pepper, and beaten eggs, and stir well to combine.
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Coat a heavy skillet with the olive oil or butter and heat. Form the quinoa patties using a ¼ cup measure, flattening them slightly once in the skillet. Cook on both sides until golden and crisp, about 4-5 minutes on each side.
Recipe Notes
RMJ tip: If you’re serving these at a vegetarian meal, we recommend adding ¼ cup of crumbled feta cheese, and then reducing the amount of salt by ¼ teaspoon.
