Friday, July 19, 2013
Corn, Zucchini and Quinoa Cakes
I think you've all learned by now that I'm a little quinoa obsessed these days. OK, maybe a lot obsessed. I probably make myself a bowl of quinoa, in one form or another, more often than any other side dish lately and I'm always trying different combinations of ingredients. I've definitely learned that corn and zucchini are perfect matches to the naturally nutty flavor of quinoa.
1/2 Cup quinoa
1/4 Cup corn kernels
1 Onion, peeled and diced
2 Cloves garlic, peeled and minced
1 Tablespoon olive oil
2 Tablespoons all purpose flour
1 Tablespoon chopped herbs (basil, cilantro and parsley would all work well)
Salt & pepper to taste
Add the olive oil, garlic and diced onions to a pan and saute on medium heat until translucent. Grate the zucchini on a box grater, squeeze the excess water out and add to the pan. Toss together with the onion and garlic and remove from the heat to cool. When ready, add the onion/zucchini mixture to the cooked quinoa along with the corn kernels and herbs. Season to taste, add the egg and flour and mix thoroughly.
I found it's easiest to form thick, uniform cakes by using a round 3 1/2" cookie cutter. Line a baking sheet with parchment paper, place the cutter on the paper and spoon the mixture into it until it comes up about halfway. Gently slip off the cutter and repeat. Bake in a 400 degree oven for 15 minutes, flip and bake for an additional 15 minutes. Makes about 8 cakes or 4 servings.
Labels: Side Dishes