Quinoa cakes with chipotle lime vinaigrette

NF
Nut Free
GF
Gluten Free
SF
Soy Free
Serves
4

Serve these filling quinoa cakes hot or cold, as a burger or atop a bed of salad greens, like arugula, and drizzled with a chipotle lime vinaigrette. Recipe makes eight cakes, two per serving.

Vinaigrette

Ingredients

  • 1 chipotle in adobo sauce
  • 2 tbsps champagne vinegar
  • 1/4 cup fresh lime juice
  • 1/3 cup vegetable/olive oil blend (80/20)
  • 1 tbsp agave nectar
  • 1/4 tbsp paprika
  • 1/4 tbsp cumin
  • 1 tsp minced garlic
  • 1/2 tsp coriander
  • 1/4 tsp kosher salt
  • 1/8 cup water

Directions

  1. Liquefy all ingredients except the oil in a blender.
  2. Slowly add oil while blender is working. Chill mixture.

Quinoa cakes

Ingredients

  • 3 cups quinoa
  • 1 lb sweet potato, peeled, roasted and pureed
  • 2 tbsps sliced green onion
  • 2 diced yellow onion
  • 4 tsps minced garlic
  • 5 tbsps garbanzo flour
  • 1 tbsp Old Bay Seasoning
  • 6 tbsps black beans, rinsed and drained
  • 1 tsp cumin
  • 6 tbsps fire-roasted corn kernels (sold canned in stores)
  • 2 tbsps cilantro, finely chopped into ribbons

Directions

  1. Heat oven to 350 degrees. Rinse dry quinoa, place on a baking sheet and toast in the oven for 15 minutes.
  2. Bring 5 cups of water to a boil, add quinoa and cook covered for 15-20 minutes, stirring occasionally.
  3. Keeping covered, remove from heat and let quinoa “steam” for another 15-20 minutes.
  4. Combine quinoa with all of the ingredients and form into palm-sized cakes.
  5. Heat a thin coating of oil in a skillet over medium heat. Sear the cakes for about 3-5 minutes per side.
  6. Transfer to a baking sheet and finish in oven for 10-15 minutes or until internal temperature reaches 165 degrees. (Can be frozen at this point and stored. To reheat, cook in oven at 350 degrees for 15–20 minutes or until the middle reaches 165 degrees.)
  7. Serve on salad greens and top with 2 tablespoons of the Chipotle Lime Vinaigrette.
This recipe is courtesy of Paul Houle, certified executive chef and associate director, campus dining services at University of Colorado Boulder.