More In The Kitchen
Quinoa Cakes with Asparagus and Mushrooms (Pt. 4 Conclusion)
Updated: Tuesday, June 24 2014, 02:54 PM CDT
Made by: Chef John Kidd, Lincoln Land Community College
Quinoa Cakes with Asparagus and Mushrooms
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
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.
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.
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
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.
asparagus and seasoning. Cook 1-2 minutes.
mushrooms and saute for 2-3 minutes. Add herbs.
seasoning and our over hot quinoa cakes.
with crumbled or grated cheese, such as feta, goat cheese, or parmesan.