Crispy Quinoa Cakes with Tomato-Chickpea Relish

AuthorAnnabelle
RatingDifficultyBeginner

Vegan and delicious! Healthy and colourful. A mid-week winner.

ShareSave
Yields2 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins
 1 cup white quinoawell rinsed and drained
 2 cups water
 2 tsp olive oil
 1 tsp cumin
 1 tsp fresh garlicminced
 ½ tsp salt
 ½ tsp Italian dried herbs
 1 lemonjuice
 ¼ cup fresh parsleychopped
Tomato-Chickpea Relish
 2 cups cherry tomatoeshalved
 1 cup cucumberdiced
 ¼ cup fresh basil (or flat-leaf parsley, dill or mint, or a combination)chopped
 ¼ cup green onion chopped
 1 ½ cups chickpeas (cooked - 1 can)well drained and rinsed
 3 tbsp olive oil
 3 tbsp balsamic vinegar
 ¼ tsp salt
 1 garlic clove (optional)minced
What are we cooking today?
1

As well as being delicious and a versatile base when avoiding rice and pasta, chickpeas are also brimming with vitamins and minerals. These include choline, which helps your brain and nervous system run smoothly, as well as folate, magnesium, potassium and iron. For good measure, chickpeas are also high in vitamin A, E and C.

Getting started
2

In a medium pot, over high heat, add water, rinsed white quinoa, salt, garlic, cumin, dried herbs, olive oil, and stir. Bring to a boil. Cover, lower heat to low, and simmer gently for 20 minutes. Set timer.

3

While the quinoa is cooking make the Tomato Chickpea Relish, stirring all ingredients together in a medium bowl.

4

Check quinoa- making sure all the water is gone. If not, continue cooking covered, 5 more minutes, and until steam holes appear (this usually takes me a total of 25 minutes) and quinoa has soaked up all the water and looks fairly dry.) It is important that quinoa is dry-ish and not watery. Be patient here, all stoves are different.

5

While it’s still warm, stir the quinoa vigorously with a fork, for a one whole minute, until you begin to see the individual grains break apart. This is imperative, to getting the quinoa to bind. Eventually, after a full minute of stirring, the grains will break apart and begin to clump. You can visually see this. Remove from stove, let cool down in the pot to where it’s cool enough to handle with your hands, about 15 minutes. Stir in the lemon zest and fresh parsley if you like.

6

Using wet hands, shape into 4 balls, the size of a tennis ball. Place on a plate or sheet pan. Using wet hands press into a 1 – 1 1/2 inch thick cake (about 3-4 inches wide), smoothing any cracks on the edges, making them nice and tidy. Wet hands is key.

7

Refrigerate 15 minutes to set. As the quinoa cakes cool they will become even more sturdy. (These will keep 3-4 days if made ahead, just lightly oil them, cover, and store in the fridge.)

8

Gently Pan-sear the Quinoa Cakes in a well-oiled pan over medium heat. You can pan-sear them without any coating, or for an extra crispy crust, dredge in rice flour or GF Panko. I often do these without any coating at all. Just be sure to not fiddle with them- letting them develop a good crust before flipping. As then develop the crust, they will naturally release themselves from the pan. I like to use a thin metal spatula to flip (more precise).

9

You can also bake these in a toaster oven ( right on the rack) or in a 200C oven ( on a parchment-lined pan) until warmed through, about 20 minutes, but the crust for a skillet gives these the BEST texture.

10

Divide among plates and top with the fresh tomato chickpea relish. Spoon any remaining dressing over top and around the cakes.

Annabelle's tips
11

These are also delicious with tuna or salmon. Simply add to the quinoa mix.

Ingredients

 1 cup white quinoawell rinsed and drained
 2 cups water
 2 tsp olive oil
 1 tsp cumin
 1 tsp fresh garlicminced
 ½ tsp salt
 ½ tsp Italian dried herbs
 1 lemonjuice
 ¼ cup fresh parsleychopped
Tomato-Chickpea Relish
 2 cups cherry tomatoeshalved
 1 cup cucumberdiced
 ¼ cup fresh basil (or flat-leaf parsley, dill or mint, or a combination)chopped
 ¼ cup green onion chopped
 1 ½ cups chickpeas (cooked - 1 can)well drained and rinsed
 3 tbsp olive oil
 3 tbsp balsamic vinegar
 ¼ tsp salt
 1 garlic clove (optional)minced

Directions

What are we cooking today?
1

As well as being delicious and a versatile base when avoiding rice and pasta, chickpeas are also brimming with vitamins and minerals. These include choline, which helps your brain and nervous system run smoothly, as well as folate, magnesium, potassium and iron. For good measure, chickpeas are also high in vitamin A, E and C.

Getting started
2

In a medium pot, over high heat, add water, rinsed white quinoa, salt, garlic, cumin, dried herbs, olive oil, and stir. Bring to a boil. Cover, lower heat to low, and simmer gently for 20 minutes. Set timer.

3

While the quinoa is cooking make the Tomato Chickpea Relish, stirring all ingredients together in a medium bowl.

4

Check quinoa- making sure all the water is gone. If not, continue cooking covered, 5 more minutes, and until steam holes appear (this usually takes me a total of 25 minutes) and quinoa has soaked up all the water and looks fairly dry.) It is important that quinoa is dry-ish and not watery. Be patient here, all stoves are different.

5

While it’s still warm, stir the quinoa vigorously with a fork, for a one whole minute, until you begin to see the individual grains break apart. This is imperative, to getting the quinoa to bind. Eventually, after a full minute of stirring, the grains will break apart and begin to clump. You can visually see this. Remove from stove, let cool down in the pot to where it’s cool enough to handle with your hands, about 15 minutes. Stir in the lemon zest and fresh parsley if you like.

6

Using wet hands, shape into 4 balls, the size of a tennis ball. Place on a plate or sheet pan. Using wet hands press into a 1 – 1 1/2 inch thick cake (about 3-4 inches wide), smoothing any cracks on the edges, making them nice and tidy. Wet hands is key.

7

Refrigerate 15 minutes to set. As the quinoa cakes cool they will become even more sturdy. (These will keep 3-4 days if made ahead, just lightly oil them, cover, and store in the fridge.)

8

Gently Pan-sear the Quinoa Cakes in a well-oiled pan over medium heat. You can pan-sear them without any coating, or for an extra crispy crust, dredge in rice flour or GF Panko. I often do these without any coating at all. Just be sure to not fiddle with them- letting them develop a good crust before flipping. As then develop the crust, they will naturally release themselves from the pan. I like to use a thin metal spatula to flip (more precise).

9

You can also bake these in a toaster oven ( right on the rack) or in a 200C oven ( on a parchment-lined pan) until warmed through, about 20 minutes, but the crust for a skillet gives these the BEST texture.

10

Divide among plates and top with the fresh tomato chickpea relish. Spoon any remaining dressing over top and around the cakes.

Annabelle's tips
11

These are also delicious with tuna or salmon. Simply add to the quinoa mix.

Crispy Quinoa Cakes with Tomato-Chickpea Relish
AuthorAnnabelleCategory, , , , DifficultyBeginner
Rating
Yields2 Servings
Prep Time30 minsCook Time25 minsTotal Time55 mins

Ingredients

 1 cup white quinoawell rinsed and drained
 2 cups water
 2 tsp olive oil
 1 tsp cumin
 1 tsp fresh garlicminced
 ½ tsp salt
 ½ tsp Italian dried herbs
 1 lemonjuice
 ¼ cup fresh parsleychopped
Tomato-Chickpea Relish
 2 cups cherry tomatoeshalved
 1 cup cucumberdiced
 ¼ cup fresh basil (or flat-leaf parsley, dill or mint, or a combination)chopped
 ¼ cup green onion chopped
 1 ½ cups chickpeas (cooked - 1 can)well drained and rinsed
 3 tbsp olive oil
 3 tbsp balsamic vinegar
 ¼ tsp salt
 1 garlic clove (optional)minced

Directions

What are we cooking today?
1

As well as being delicious and a versatile base when avoiding rice and pasta, chickpeas are also brimming with vitamins and minerals. These include choline, which helps your brain and nervous system run smoothly, as well as folate, magnesium, potassium and iron. For good measure, chickpeas are also high in vitamin A, E and C.

Getting started
2

In a medium pot, over high heat, add water, rinsed white quinoa, salt, garlic, cumin, dried herbs, olive oil, and stir. Bring to a boil. Cover, lower heat to low, and simmer gently for 20 minutes. Set timer.

3

While the quinoa is cooking make the Tomato Chickpea Relish, stirring all ingredients together in a medium bowl.

4

Check quinoa- making sure all the water is gone. If not, continue cooking covered, 5 more minutes, and until steam holes appear (this usually takes me a total of 25 minutes) and quinoa has soaked up all the water and looks fairly dry.) It is important that quinoa is dry-ish and not watery. Be patient here, all stoves are different.

5

While it’s still warm, stir the quinoa vigorously with a fork, for a one whole minute, until you begin to see the individual grains break apart. This is imperative, to getting the quinoa to bind. Eventually, after a full minute of stirring, the grains will break apart and begin to clump. You can visually see this. Remove from stove, let cool down in the pot to where it’s cool enough to handle with your hands, about 15 minutes. Stir in the lemon zest and fresh parsley if you like.

6

Using wet hands, shape into 4 balls, the size of a tennis ball. Place on a plate or sheet pan. Using wet hands press into a 1 – 1 1/2 inch thick cake (about 3-4 inches wide), smoothing any cracks on the edges, making them nice and tidy. Wet hands is key.

7

Refrigerate 15 minutes to set. As the quinoa cakes cool they will become even more sturdy. (These will keep 3-4 days if made ahead, just lightly oil them, cover, and store in the fridge.)

8

Gently Pan-sear the Quinoa Cakes in a well-oiled pan over medium heat. You can pan-sear them without any coating, or for an extra crispy crust, dredge in rice flour or GF Panko. I often do these without any coating at all. Just be sure to not fiddle with them- letting them develop a good crust before flipping. As then develop the crust, they will naturally release themselves from the pan. I like to use a thin metal spatula to flip (more precise).

9

You can also bake these in a toaster oven ( right on the rack) or in a 200C oven ( on a parchment-lined pan) until warmed through, about 20 minutes, but the crust for a skillet gives these the BEST texture.

10

Divide among plates and top with the fresh tomato chickpea relish. Spoon any remaining dressing over top and around the cakes.

Annabelle's tips
11

These are also delicious with tuna or salmon. Simply add to the quinoa mix.

Nutrition Facts

Servings 2

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