Cheesy Quinoa Cakes With A Roasted Garlic And Lemon Aioli Recipe 43

Steps:

• 1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes. 2. Pour oil into a large sauté pan and place over medium heat. 3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches) 4. Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside. 5. For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.

Steps:

• For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
• Pour oil into a large sauté pan and place over medium heat.
• Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches).
• Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
• For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.

Steps:

• Cook quinoa as directed on package, adding garlic to the cooking water along with the quinoa.
• Add remaining ingredients; cook and stir 1 to 2 min. or until cheese is completely melted.

Steps:

• Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
• Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.

Steps:

• In fine sieve, rinse quinoa under cold water; drain. In saucepan, bring quinoa, broth and 1 1/2 cups water to boil. Reduce heat; simmer, covered for 15 minutes. Drain in fine sieve; let cool completely in sieve.
• Meanwhile, in skillet, heat 1 tablespoons of the oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 4 minutes. Add spinach; cook, stirring, until wilted and no liquid remains, about 3 minutes. Let cool; coarsely chop.
• LEMON YOGURT SAUCE: Stir together yogurt, onions, lemon juice, salt and pepper. Set aside in refrigerator.
• In large bowl, whisk together egg, Parmesan cheese, flour, baking powder and lemon rind; fold in quinoa and spinach mixture. With wet hands, form into 16 cakes; transfer to waxed paper-lined tray. Refrigerate for 1 hour.
• In nonstick skillet, heat half of the remaining oil over medium-high heat; fry half of the cakes, turning once with 2 spatulas, until golden brown, about 8 minutes.
• Keep warm on baking sheet in 200F oven. Repeat with remaining oil and cakes.
• Serve drizzled with Lemon Yogurt Sauce and sprinkled with sesame seeds.

Steps:

• Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.