Yesterday, I made quinoa in my smart rice cooker for the first time. 1 part quinoa and 2 parts water and the brown rice setting. A bit less water would have been better, but I just left it in the rice cooker on the ‘keep warm’ setting for 12h, and it had the perfect fluffiness.
Next step: making a large dent in the cooked quinoa/ Quinoa cakes! To make them lower calorie baking is the option to go. Adding flavor is key. In my case, I added sauted kale with garlic, grated zucchini, bread crumbs, and egg and for easy fool-proof flavors a half pack of onion dip mix. Delicious!!
Baked Quinoa Cakes with Kale and Zucchini (makes ca 12 small cakes)
- 1 cup cooked quinoa
- 1 small zucchini (ca 200g), grated
- 1/2 cup bread crumbs
- good handful of chives, finely chopped
- 1/4 cup cooked lentils (optional)
- 1 egg whipped with ca 2 TB of water
- 1/2 package of onion dip or onion soup
- ca. 8 large leaves of lacinato kale, thinly sliced
- 1 white onion, finely diced
- 2 garlic cloves, grated
- 1/2 TB olive oil
- splash of white wine
Freheat oven to 375F.
Start out with sauteing the onion, garlic and kale. In a sauce pan, heat the olive oil and saute the onion for about 2min, then add the grated garlic, stir and add in the kale. Stir, and add in the white wine. On low, simmer for about 4min.
In a mixing bowl, add the quinoa, grated zucchini, breadcrumbs, lentils, chives, and onion dip, and mix well. Mix the egg with the water, and add to the mix, and mix the entire mix thoroughly. Add in the sauted kale. The dough should be rather sticky. If not, add a bit more water. If too soggy, add more bread crumbs.
Form little patties, or fill a sprayed muffin or square brown pan with the mix, and bake for 30min. Serve hot, or room temperatures. I like to add hot sauce and feta cheese.