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Quinoa-Beet Cakes
Quinoa-Beet Cakes Erin McDowell

Happy Meatless Monday! Now, what’s for dinner? You could whip up a go-to like mixed greens lasagna or veggie pasta, but we propose introducing a newbie into the mix: quinoa-beet cakes. We form grated beets and cooked quinoa into patties, then sauté them until crisp. For an all-around healthy meal, top those gems with fresh herbs and goat cheese and place over mixed greens.

Makes 8 appetizer servings

¾ cup quinoa

½ sweet onion, minced

2 garlic cloves, minced

2 medium beets, peeled and grated

⅓ cup grated Parmesan cheese

3 eggs, lightly beaten

1 cup plain bread crumbs

Salt and freshly ground black pepper

3 tablespoons olive oil

½ cup crumbled goat cheese

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh mint

1. In a small pot, combine the quinoa with 1½ cups water. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer until the quinoa has absorbed all the liquid, 20 to 25 minutes.

2. Pour the quinoa onto a baking sheet and spread into an even layer to cool slightly, 5 to 10 minutes.

3. In a medium bowl, mix the cooled quinoa with the onion, garlic, beets, Parmesan, eggs and bread crumbs to combine. Season the mixture with salt and pepper. Form the mixture into 8 evenly sized patties. (The patties can be made up to this point and stored, refrigerated, for up to three days.)

4. In a large sauté pan, heat the oil over medium heat. Cook the patties until golden brown, 3 to 4 minutes per side.

5. Serve the cakes warm, topped with 1 tablespoon goat cheese and 2 teaspoons herbs.

Note: For larger servings, make 4 evenly sized patties in step 3. In step 4, increase the cooking time to 5 to 6 minutes per side. These cakes make great veggie burgers.

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