Quinoa Cakes w/Kale & Cheddar

Quinoa Burgers
Quinoa Cakes w/Kale & Cheddar
The cakes pictured were made with coconut milk, parmesan and Andino cheese by Salinerito.
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  1. About 3 tbs unsalted butter
  2. 1/2 cup chopped green onions
  3. 1/2 medium purple onion, chopped
  4. 1 medium sweet red pepper, finely chopped
  5. 1 hot red aji pepper, finely chopped
  6. 3 garlic cloves, minced
  7. 1/2 teaspoon Spanish Paprika (Pimentón Español)
  8. 2 tbs fresh basil, chopped or 1 tb dried
  9. 1 teaspoon dried oregano
  10. 1/4 teaspoon ground cumin
  11. 1/2 teaspoon sal en grano or more to taste
  12. 1/2 teaspoon black pepper
  13. 1 cup uncooked, rinsed quinoa
  14. 2 cups chicken bone broth or coconut milk
  15. 3 eggs, whisked
  16. 3/4 cup coconut flour
  17. 1 cup shredded cheddar cheese or parmesan, or your favorite
  18. 2 cups chopped cooked kale
  1. Using a small pot, melt the butter on medium heat. Add the onion, and the peppers and cook till soft. Then start adding the garlic and seasonings. Cook about 1 minute more.
  2. Add the quinoa, mix and toast for about 1 minute.
  3. Add the bone broth or coconut milk, cover and cook as you would rice.
  4. When cooked, keep covered & let it rest & cool, then transfer the cooked quinoa to a mixing bowl. Stir into the quinoa the eggs, coconut flour, cheese, and cooked kale. Shape into burgers.
  5. Heat a griddle pan brushed with a little oil. Cook one side until crisp and golden, flip and cook other side till crisp and golden and the center is done.
  1. There is a bitter coating on quinoa seeds. Rinsing quinoa well before cooking will remove that. Be sure to use a fine enough strainer so as not to lose any seeds.
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