Ingredients: |
Ingredients: 3/4 cup Quinoa
1/2 cup sweet onion, chopped fine
2 garlic cloves, minced
2 medium sized beets, peeled and grated
1/3 cup of Parmesan cheese, grated
3 eggs, lightly beaten
1 cup plain bread crumbs
salt and freshly ground pepper
3 tablespoons olive oil
1/2 cup goat cheese (feta) crumbled
3 tablespoons fresh parsley, chopped
3 tablespoons fresh mint, chopped
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Directions: |
Directions:1. In a small pot combine the quinoa with 1 1/2 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low (cover) and simmer until the quinoa has absorbed all the liquid, 20 to 25 minutes.
2. Pour the quinoa onto a baking sheet and spread into an even layer to cool slightly, 5 to 10 minutes.
3. In a medium bowl, mix the cooled quinoa with the onion, garlic, beets, Parmesan cheese, eggs, and bread crumbs, combine. Season the mixture with salt and pepper. Form the mixture into 8 even sized patties. (The patties can be made up to this point and stored, refrigerated, for up to three days.
4. In a large saucepan, heat the oil over medium heat. Cook the patties until golden brown, 3 to 4 minutes per side.
5. serve the cakes warm, topped with 1 tablespoon feta cheese and 2 teaspoons of herbs.
Note: For larger servings, make 4 evenly sized patties in step 3. In step 4, increase the cooking time to 5 to 6 minutes per side. These cakes make great veggie burgers. |
This recipe for Quinoa & Beet Cakes is from