Good Bite Says: Daniel Ahern of glutenfreegirl.com shares his favorite spring recipe, Spring Quinoa Cakes. How-to provided by David Lawrence of goodbite.com. If you haven't tried quinoa, this is a perfect starter recipe for you!
Spring Quinoa Cakes
Makes 6
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves, peeled and minced
1 ½ cup of quinoa
2 teaspoons of salt
3 cups of vegetable or chicken stock
7 tablespoons canola oil
2 large shallots, peeled and diced
½ cup mixed spring vegetables (English peas, asparagus tips, fava beans, pea vines)
2 teaspoons fine-diced fresh tarragon
2 teaspoons fresh chives
½ cup masa
Set a saucepan over medium-high heat. Pour in the oil and butter and cook until the butter melts and begins to foam. Add the garlic and quinoa to the pan and toast about 2 to 3 minutes. Add the salt and stock and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook for fifteen minutes, or until the liquid is absorbed. Remove from the heat, pour the mixture evenly onto a cookie sheet, and allow it to cool. (You can also cook the quinoa the day before and refrigerate for up to one day.)
Preheat the oven to 400°. Set a large sauté pan over high heat. Pour in 1 tablespoon of the canola oil. When the oil is hot, add the shallots. Cook, stirring, until they are soft, about 3 minutes. Add the spring vegetables of your choice and cook, stirring, until they are soft, about 5 to 10 minutes, depending on your choice of vegetables. Add the tarragon and chives and cook, stirring, until the herbs release their fragrance, about 1 minute. Set aside the vegetable mixture to cool.
When both the quinoa and the vegetables have cooled, combine them together. Season with salt and pepper to taste. Add the masa to the mix. Pour in water slowly, stirring the mixture as you do. Pour in just enough water for the mixture to hold together. If you accidentally make the mixture too wet, add a bit more masa.
Shape the cakes by putting the mixture into 3-inch ring molds, about 1 inch thick, on top of parchment paper on a baking sheet. (Or, you can shape them by hand for a more rustic look.) Brush the top of the cakes with the remaining canola oil. Bake until the cakes are firm slightly browned, about 15 to 20 minutes.
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