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Meatless Monday: Curried quinoa cakes with spinach

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These are also great the next day – gives the flavors more time to develop. Inspired by Martha Rose Shulman’s recipe in the New York Times and Heidi Swanson’s little Quinoa Patties in "Super Natural Every Day"

Serves 4
 
For the quinoa cakes:

2 - 2-1/4 cups cooked quinoa or 1 cup organic uncooked quinoa, rinsed and drained and 1-3/4 cups water or stock (cooking it in broth or stock makes it way more flavorful) 

3 good-sized garlic cloves, minced

1 small onion, chopped

1 can black beans, rinsed and drained (optional – but if you do add them, use Eden Organic since their cans are BPA-free)

2-3 big handfuls of spinach, chard or kale leaves, washed, dried and roughly chopped (unless you’re using baby spinach in which case no chopping is necessary)

3 large eggs, beaten (pasture-raised are the best kind if you can get 'em)

1/3 cup grated Parmesan cheese

1 tablespoon garam masala or curry powder

1/2 tablespoon ground cumin

Sea salt and freshly ground black pepper

Olive oil (4-5 tablespoons)

Breadcrumbs or flour, optional (if your mixture is too loose)
 
For the yogurt sauce:

1 cup whole milk yogurt

1/2 garlic clove, minced

1/2 small-medium cucumber, peeled and diced (optional – but it gives a nice crunch)

1 large handful of fresh cilantro leaves, washed, dried and chopped

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