Let me start by saying two things;
1. I LOVE it when I throw a bunch of ingredients together and it turns out tasting like Christmas stuffing
2. I honestly didn’t think this was going to be that great so I didn’t really keep track of the measurements….so bear with me.
I really enjoy making Quinoa cakes- they are so easy and you can put whatever ingredients you want in them. I’ve quite possibly make over 20 different variations- and this one is quite possibly THE BEST YET!
How to make the magic:
- First cook your quinoa. I usually cook 1/4 cup of rinsed quinoa in 1/2 cup of water or vegetable stock. Bring to a boil then cover and simmer for about 15 minutes.
- While the quinoa is cooking prep your veggies. For this one I chopped up about 6 button mushrooms, some green onion, and shredded some zucchini.For my secret weapon, I added about 2 tablespoons of Hemp Seeds as well – I think the nutty flavor is what MADE these.
- When the quinoa is done cooking add to a large bowl with all your veggies. I threw in some paprika, oregano and black pepper (again, since I didn’t really think these would turn out blog worthy I didn’t pay much attention to measurements)
- To help bind the ingredients I added about a handful of gluten free bread crumbs, 2 eggs, and some parm cheese (this was mostly just for the taste aspect). Mix it all up in the bowl.
**UPDATE- Tonight I added a handful of GF oats… AMAZE!!
- Heat up a frying pan with about 2 tablespoons of coconut oil. Once the pan is hot, scoop out about a 1/4 cupful of the mixture and form into a ball & add to the pan (the mixture will be wet and not really stick but it will work). You can probably make about 4-6 depending on the size and how much veggies you added.
- So here’s the trick with these, you need to leave them in the pan WITHOUT touching them until you are sure they are browned on one pan side. Sometimes, like today I slightly overcook…oopppsss. If you try to flip these too soon they will fall apart; sometimes this isn’t a bad thing at all, it can be super tasty just as a big sloppy mess on a plate as well. Cook on both sides and viola! Amazing crunchy quinoa mushroom cakes. I top mine with Greek yoghurt for an extra creamy bite.
And what is that amazing side dish you ask?! Well let me introduce you to my newly developed Cheese sauce.
Again, measurements were not my friend today….
- Start with a small saucepan. Add some butter or Earth Balance on medium heat and 1-2 cloves of crushed garlic. When it’s melted, add about 2 tablespoons of brown rice flour and whisk it all together (it will turn into crumbly looking grossness but keep going) add about 1 cup of milk – I usually use Almond but go with what you like.
- Remember to keep whisking so that the milk doesn’t burn. Add 3 tablespoons of Nutritional Yeast and some black pepper. For more cheesy flavor I also added some grated Mozzarella. Keep whisking until it turns into yummy cheesy goodness. Add more milk or cheese to acquire your perfect consistency.
- When you are happy with your cheesiness pour over some cauliflower and bake at 350 for about 20 minutes or so (you can add broccoli too if you’re feeling adventurous)