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Quinoa Cakes with Asparagus and Mushrooms (Pt. 4 Conclusion)

Updated: Tuesday, June 24 2014, 03:54 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. 4 Conclusion)


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