Quinoa Cakes w/ Kale and Goat Cheese
By chef Diana Temple
This is a gluten free recipe !
Makes approx. 15-18 cakes (2 ½ inches)
Ingredients:
1 ½ cups quinoa, rinsed well in strainer and drained
2 ¾ cups water
2 cups (lightly packed) kale, stem and center vein removed, thinly sliced in one inch strips
5 ounces goat cheese (soft type)
1 onion, chopped
½ cup sundried tomato (preferably oil packed but drained) chopped
1 tablespoon fresh thyme or oregano or both (or 1 teaspoon dried)
2 extra large eggs, lightly beaten
½ cup rice crumbs (not flour)
Salt and pepper to taste
Bring the quinoa and water to boil, reduce heat to low and cook, covered about one half hour or until the grain looks “opened up” and top is dry. Could take a little longer.
Saute onion until soft over medium heat, add the kale, sundried tomato, and herbs. Continue to cook until kale is very soft about 3 minutes only.
In a large bowl, mix quinoa, kale mixture, eggs, goat cheese and mix by hand or with a wooden spoon into nicely incorporated.
Add the rice crumbs and mix well, then salt and pepper.
Shape into patties about ¾ of an inch thick by 2 ½ inches and dredge lightly in rice crumbs (on a plate is easy).
Saute in an olive/vegetable oil mix, about 4 tablespoons in a large heavy skillet over medium heat until golden brown, turn and cook other side, about 3-4 minutes on each side. Place on paper toweling. You can do this in batches, replenishing the oil and place all in the oven to heat up before serving.
Serve with a mayo dip with lemon juice, lemon zest, curry powder, pesto if you like on the side.
