![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
Great meal and great leftovers! The roasted red pepper sauce is great over top!
| Vegetarian Times Magazine |
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
|
Ingredients
- Quinoa Cakes
- 1 large egg or 1 Tbs ground flax seed + 3 Tbs water
- 2 Tbs flour your choice like gluten free flour
- 1.5 Tb tahini
- 1.5 tsp red or white wine vinegar
- 1.5 cups cooked quinoa follow instructions on package
- 1/2 cup finely grated sweet potato
- 1/2 10 oz. pkg. frozed spinach thawed and squeezed dry
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped nuts optional
- 2 Tbs finely diced onion
- 1 Tbs chopped fresh parsley or cilantro
- 2 cloves garlic minced
- 1/2 tsp salt
- Roasted red Pepper Sauce
- 1.5 cups roasted red peppers drained
- 1/2 cup toasted almonds
- 2 cloves garlic
- 2 tsp red wine vinegar
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat oven to 400 degrees. Coat baking sheet with cooking spray. Combine egg, flour, tahini, and vinegar in bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4 cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.
- For Sauce: Puree all ingredients in food processor. Serve over quinoa cakes.
- Notes:
- I use the roasted tomatoes from New Seasons olive bar, they are way better in flavor.
- You can experiment with this recipe once you have tried it by replacing 1 cup quinoa with lentils and season with curry powder to make Indian koftas.