Friday, June 15, 2012

Quinoa Spinach Cakes


This recipe requires at least five hours prior to serving. I was able to get it on the table for dinner, but some nights we eat later than others. It is a spin on a dish that typically requires eggs. Utilizing the amazing benefits of flaxseed, this is an all round healthy and delicious meal.

Quinoa Spinach and Semolina Cakes

1/2 cup quinoa
10 ounces baby spinach
3/4 cup semolina (finely ground)
1 tblsp onion (minced)
*2 eggs (substitute equivalent)
1 1/2 cups bread crumbs
1 cup coconut milk
1/4 cup plus 2 tblsp extra-virgin olive oil
Salt and Pepper


1. In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and cook over low heat until the water has been absorbed, about 15 minutes. Lightly fluff the quinoa with a fork, cover, and set aside.

2. Meanwhile, in a large skillet, heat olive oil and sauté the onion until soft.  Add the spinach and cook until most of the liquid has evaporated, about 5 minutes. Season with salt and pepper. Transfer the spinach to a strainer and let cool slightly; press out any remaining liquid and finely chop.

3. In a large saucepan, combine the milk, 1 1/2 cups of water, 1 tablespoon of the olive oil and 2 teaspoons of salt and bring to a boil. Remove the pan from the heat and gradually whisk in the semolina until very smooth. Cook over moderate heat, stirring constantly until the semolina thickened, about 5-7 minutes. Remove the semolina from the heat and stir in the quinoa. Season with salt and pepper and let cool for 15 minutes.

4. Stir in egg substitute and spinach into the quinoa mixture and spread in an ungreased 7-by-11-inch pan; it will be about 2 inches thick. Let cool at room temperature, then cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.

5. Preheat the oven to 250°. Cut the chilled semolina mixture into 12 squares. Put the panko in a shallow dish and season with 1 teaspoon of salt. In another shallow dish, whisk egg substitute with 1/2 teaspoon of salt and 1 tablespoon of water. Dip the cakes into the mixture and turn to coat, letting the excess drip off. Coat the cakes in the panko and shake off excess crumbs.

6. In a large skillet, heat olive oil. Add half of the cakes and cook over moderately high heat until golden on both sides and on the edges, about 6 minutes; adjust the heat as necessary to prevent the cakes from burning. Drain the cakes on a paper towel–lined plate, then transfer to a baking sheet and keep warm in the oven. Wipe out the skillet and cook the remaining cakes in the remaining olive oil. Serve hot.

* To replace one egg: 1 tablespoon ground flaxseeds / 3 tablespoons water (or other liquid)

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