June 5, 2013

Veggie Red Quinoa Cakes

For the past few months, we have been buying royal red quinoa instead of the regular white kind. It tastes so much better, I have to say it is really 'royal' :) This recipe is inspired from the quinoa garden cakes from Whole Foods Market. I have made it vegan and gluten free and given it a mild Indian flavor. These baked cakes/patties are packed with a good amount of veggies. I serve it for dinner with a salad on the side. You could make these as smaller bit sized cakes and serve as a snack too. 

  • Red quinoa - 1 cup - soaked for 8-12 hours
  • Homemade brown rice flour - 1/4-1/2 cup
  • Chia seeds - 2 Tbs.
  • Baby spinach - 1 cup
  • Red onion - 1
  • Carrot - 1
  • Fresh ginger - 1 inch
  • Garlic - 2-3 cloves
  • Green chilly - 2-3
  • Cilantro - 3-4 sprigs
  • Turmeric powder - 1/2 tsp.
  • Sea salt - as per taste

  • Cook quinoa with 1 cup of water. I cooked in stove top, it took about 5-7 minutes till it was cooked just enough and water was absorbed. Let it cool down.
  • Meanwhile, chop the veggies, green chillies, ginger, garlic and cilantro. Try to chop as fine as you practically can. This will make it easier when you try to bind everything together to make the cakes.
  • Grind the chia seeds using a spice/coffee grinder. Mix it with 1/2 cup of water and let it stand for 3-4 minutes. This is the binder for your cakes. 
  • In a large mixing  bowl, add quinoa, veggies and salt and turmeric. Add 1/4 cup of rice flour to begin. Add the chia seed mixture. Test if you can bind everything to form balls. Add more rice flour if needed.
  • Preheat oven at 400 degrees.
  • Make lemon sized balls out the mix. I made about 20.
  • Place the balls on a baking tray greased with a tsp of coconut oil. Give them a slight press to flatten.
  • Bake for about 15 minutes. Serve with your choice of sauce and salad.

Cucumber-hemp sauce:

  • Cucumber - 1/2
  • Raw hemp seeds - 6 Tbs.
  • Green chilly - 1-2
  • Cilantro - 3-4 sprigs
  • Blend everything together in high speed blender to make a creamy sauce.


To make brown rice flour:
  • Soak the rice 6-8 hours.
  • Drain completely and spread in a clean cloth for couple of hours.
  • Grind using a dry blender in batches and pass thru a flour sieve.
  • I cup of rice will make about  2 cups of flour.

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