I have been having a secret love affair with quinoa for the past year.
Taylor says he doesn’t like quinoa so I pretend like I never cook it.
With that being said, I manage to sneak it onto his plate at least once a week. I am convinced that he is always distracted by all the veggies that he doesn’t notice the quinoa. However, I am pretty sure he is onto me.
Regardless, I consider this a win win.
Tonight was going to be a challenge though. There was no way to disguise the quinoa and I knew I had to break it to him. Quinoa was for dinner.
He gave me a strange look and I promised him there would be so many other flavors he wouldn’t even notice it. (Just like all the other times!)
Guess what….He loved these crispy quinoa cakes.
We served ours with a side of sweet potato puree and an arugula salad.
Healthy comfort food on a gloomy day.
Rosemary Parmesan Quinoa Cakes
about 1 cup to 1 1/2 cups cooked quinoa (at room temp)
1 onion, diced
2 large sprigs of fresh rosemary, diced
3 cloves garlic, diced
handful of parmesan cheese
1/4 to 1/2 cup bread crumbs
Salt and pepper to taste
Saute your onion over medium heat for about 5-8 minutes in some EVOO. Add the garlic and rosemary. Cook for about 5 more minutes. Remove from heat. Let cool for 15 minutes.
Mix cooked quinoa with onion mixture. Add eggs, cheese, and breadcrumbs. Form patties. We were able to make 6 patties.
Once your patties are formed place in a large skilled that has been greased with EVOO. Cook for about 5 -7 minutes per side over medium to medium-high heat.
Enjoy with your favorite veggie puree. We chose sweet potato. Just roast 2 large sweet potatoes. Once cooked throw in a food processor with a dash of milk, salt and pepper. Season everything with a little salt and pepper, and a sprinkle more of parmesan cheese. Enjoy.