Recipe Mashup of the Week: DC Harvest’s Crispy Quinoa Cakes with Kale & Roasted Vegetables On Carrot Puree Topped with Goat Cheese

I love DC Harvest.  I visited there a few months ago and indulged in all things bacon (*See my visit below).  Now I am singing a new song and loving all things quinoa and goat cheese, hence the recipe below via DC Harvest.  Try it and tell us what you think!

DC Harvest’s Crispy Quinoa Cakes with Kale & Roasted Vegetables On Carrot Puree Topped with Goat Cheese

Ingredients:

4c cooked quinoa

2 inch slices of wheat bread, crusts removed and cubed.

2 large eggs

1c coarsely grated zucchini

.5c parmesan cheese

.25c chopped green onion

3 small garlic cloves minced

.5t kosher salt

.25t fresh ground pepper

Image via DC Harvest

Instructions:

1. In a food processor, pulse the bread into coarse breadcrumbs.
2. In a bowl, whisk eggs.  Squeeze the liquid from the zucchini and add to eggs.
3. Stir in the cheese, green onions, garlic, salt and pepper.
4. Add the quinoa, breadcrumbs into the bowl and mix unto it’s all well incorporated.
5. Using a 1/4c measure, scoop 12 mounds and form each on into a 1/2 inch thick cylinder shape.
6. Heat a nonstick pan to medium high heat, add olive oil and cook cakes on each side for2-3 minutes.  Finish in 400 degree oven for 5 mins till heated throughout.
7. Plate the cakes on a bed of carrot purée (steamed carrots puréed in a food processor with a touch olive oil) and serve them alongside a medley of sautéed seasonal vegetables (currently kale, rutabaga, kohlrabi, celery root and carrots).
8. Top each cake with a small chunk of goat cheese.

Tags: recipe

Category: appetizers, Recipes, vegetarian