I love cooking and posting on the same day. I’m skipping over a warm salad I made on Friday just so I can share these cakes today. They came out way better than I anticipated!
I’m not sure what I anticipated. I never made quinoa cakes before. I’ve seem a few recipes and photos here and there, but I never had the desire to make them because I’ve never made a batch of quinoa to then recook into cakes — it seems daunting.
Instead, I decided to make quinoa yesterday for the week. I knew I wanted to use it, I just wasn’t sure how.
I also roasted and pureed a butternut squash with plans to use it through out the week as well — Click here to see my Sensational Sunday post where I share how I kick off the week.
Anyway, I decided to put the two together in a patty that I could eat on a lettuce “bun.”
It was delicious! Soft, warm and tasty. I topped it with a little cran-apple sauce I made for pork chops the day before.
The sweet, tart sauce really was the prefect compliment to the earthy, warm taste of the quinoa cake. I didn’t think I’d like the combination of cranberry and butternut squash, but this is the second time I combined the two (last night I had the combo with pork chops) and they are a good pair.
Here’s how I made the quinoa cakes …
- 1 cup cooked quinoa
- 1/2 cup pureed butternut squash
- 1 egg
- 1/2 cup quick oats
- 1/2 tsp garlic powder
- 1/4 tsp nutmeg
- 1/4 tsp cumin
- 1/4 tsp sage
- Pinch of kosher salt
Put all the ingredients in a bowl.
Mix well to combine.
Heat a non-stick skillet over medium heat. Spray with non-stick cooking spray.
Form the quinoa mixture into 4 patties and place them directly in the hot pan.
Let them cook about 5 minutes and then flip carefully. Cook an additional 3-4 minutes on the other side.
They will hold together but you do have to be careful, they are moist.
I tried to get a close-up for you as the texture was really fun.
They did hold together but again, are really soft. I loved the quinoa texture in this form!
Here’s my gross, already took a few bites, shot.
This is the kind of thing I didn’t make for the family. I don’t have to. Here’s how it would go down … I LOVE them but The Husband wouldn’t touch with a 10-foot pole. I could probably get the 2-year-old to eat a few indifferent bites. The 8-year-old would need a firm, “just take a bite” before making a face and telling me no, he doesn’t like it.
I know my family too well.
I ate two for lunch and will freeze the other two. I’m sure they will heat up well in the microwave.
If you are curious about the cran-apple sauce, I made it similar to my cram-apple oatmeal just without the oats and less water. It took 1 tablespoon of honey and sugar to get the right sweetness for a sauce.
I’m doing the nutritional information per cake even though I think two are a more realistic serving.
|Servings||Amt per Serving|
|4||1 Butternut Quinoa Cake|
|105||2g||2g||old: 2||new: 3|