ZUCCHINI QUINOA CAKES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 18 cakes
Number Of Ingredients 20
Steps:
- For the zucchini quinoa cakes: In a small saucepot, bring 1/2 cup water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook until all the water is absorbed and the quinoa is cooked, 10 to 12 minutes. Spread onto a baking sheet to cool, about 10 minutes.
- Meanwhile, grate the zucchini and squash. Transfer to a kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, mix together the cooled quinoa, grated zucchini and squash, chives, dill, mustard, garlic and lemon zest. Add the flour, cornstarch, salt, pepper and eggs and mix together well.
- Heat the olive oil in a large cast-iron skillet until hot. Spoon nine 2 tablespoon-size scoops of the batter into the skillet and flatten slightly. Cook until golden on the bottom, 1 1/2 to 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side. Remove to a baking sheet. Repeat with the remaining batter.
- For the herbed yogurt: Mix together the yogurt, dill, parsley, salt, pepper and lemon zest in a medium bowl.
- Transfer the cakes to a platter, top with a dollop of the herbed yogurt and garnish with a sprig of dill.
- To make the cakes in advance: Place the cakes on a baking sheet and keep warm in the oven at 170 degrees F for 20 to 30 minutes before serving.
SOUTHWESTERN QUINOA
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Saute 3 sliced scallions and 1 minced jalapeno in olive oil until softened. Stir in 2 teaspoons tomato paste and 1/2 teaspoon each ground cumin, ancho chile powder and kosher salt. Add 1 1/4 cups water and 3/4 cup each rinsed quinoa and frozen fire-roasted corn. Simmer until the liquid is absorbed, 15 to 20 minutes. Stir in 1 can pinto beans (drained and rinsed); season with salt.
SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY
Here's what you need: vegetable oil, garlic, jalapeño, black beans, corn, roma tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
- Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
- Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
- Enjoy!
Nutrition Facts : Calories 1804 calories, Carbohydrate 204 grams, Fat 96 grams, Fiber 35 grams, Protein 35 grams, Sugar 31 grams
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