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Quinoa Cakes with Asparagus and Mushrooms (Pt. 2)

Updated: Tuesday, June 24 2014, 02:55 PM CDT

Made by: Chef John Kidd, Lincoln Land Community College


Quinoa Cakes with Asparagus and Mushrooms



Ingredients:



*        
2 cups cooked quinoa



*        
1/4 cup onions, diced



*        
1 tsp garlic, chopped



*        
1 TBS olive oil



*        
2 whole eggs, beaten



*        
1 tsp salt



*        
1/2 tsp ground black pepper



*        
1/3 cup grated parmesan cheese



*        
2 TBS rice flour



Saute onions
with garlic and olive oil light golden. Cool.



 



Add and mix
all ingredients together in a bowl until well combined.



 



Let mix rest
for about 10 minutes.



 



Shape cakes
into round patties, about 1/4 cup of mixture per cake.



 



Saute in a
non-stick pan with some olive or canola oil until golden on both side and fully
cooked in center.



 



Ingredients:



*        
1 bunch fresh asparagus



*        
12 oz fresh mushrooms



*        
2 green onions



*        
2 TBS olive oil



*        
2 TBS assorted chopped herbs



*        
Salt and pepper to taste



 



Trim
asparagus. Slice into 1/4 inch slices. Slice mushrooms. Slice green onions.



 



In a large
skillet, add oil and onions. Saute until light golden color.



 



Add
asparagus and seasoning. Cook 1-2 minutes.



 



Add
mushrooms and saute for 2-3 minutes. Add herbs.



 



Adjust
seasoning and our over hot quinoa cakes.



 



Sprinkle
with crumbled or grated cheese, such as feta, goat cheese, or parmesan.

Quinoa Cakes with Asparagus and Mushrooms (Pt. 2)


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