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Parmesan Olive Quinoa Cakes with Creamy Red Pepper Sauce
Ingredients
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Cakes
- 2 cups prepared grains (quinoa, rice, couscous, millet, etc.)
- 2 tablespoons fresh parsley, finely chopped
- 2 eggs, lightly beaten
- 1 clove of garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon – zest and juice
- 1/4 fresh grated parmigiano reggiano
- 1/2 cup flour (oat, buckwheat, spelt, or all-purpose)
- 1/4 cup chopped olives
Creamy Red Pepper Sauce
- 2 large roasted red bell pepper
- 1 large garlic clove (roasted – optional)
- 1/2 shallot (roasted – optional)
- 1/3 cup full-fat ricotta
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large bowl combine all the quinoa cake ingredients
- Set the cake mixture in the fridge to chill while making the sauce.
- In a blender or food processor add all the sauce ingredients and blend until it reaches a creamy smooth sauce consistency.
- Scoop out about 1” round balls from the cake mixture and form into mini patties.
- Preheat a large pan over medium heat and coat the bottom with avocado oil.
- Lay the cakes in the an, making sure not to overcrowd them.
- Let them sizzle and cook in the pan for 5-6 minutes on each side or until golden and crispy.
- Serve with sauteed veggies, on a bed of greens, or simply on their own with a nice drizzle of roasted red pepper sauce.
