Quinoa Cakes with Tahini Dressing
I made this awesome quinoa and kale salad the other night and had about 2+ cups of quinoa left over! My plan was to make something with it the next night, but that never happened. So, here we are, Saturday night, and we have a friend coming over and I need to make dinner…
Left over quinoa to the rescue! I threw a couple small sweet potatoes in the oven and got to it. These little cakes were scrumptious and not a single grain of quinoa was left.
Ingredients
2 to 2 1/2 C cooked quinoa
2 Small baked sweet potatoes
1 Onion, diced
1/3 C nutritional yeast
1/2 C quick oats
1 C panko bread crumbs
3 Flax meal eggs (3 T flax meal + 6 T water)
2 T vegan Worcestershire sauce
2 T apple cider vinegar
1/4 C fresh parsley
t onion powder
2 t Old Bay seasoning
Salt and pepper, to taste
Directions
Pre heat the oven to 450′
Bake the sweet potatoes until they’re tender. While those are baking, dice the onion and sauté until translucent.
At this point, if not before, make the flax egg so it can thicken.
Add the quinoa to a large mixing bowl along with the rest of the ingredients. I added the sweet potatoes in WITH the skin, right out of the oven. (I love potato skins in everything) You can take the skin off if you’d prefer.
Think of this as a vegan “meat loaf” when you’re mixing. You really want to get in there and combine everything together!
Take about 1/4 cup of mix and roll it into a ball then flatten slightly. You’re making a small cake here, not a quinoa ball. Although, those would probably be great too! Ooooh, maybe add a little cheese…
Ok, that’s for another time! NEW RECIPE COMING!! ;)
Place all the cakes on a parchment lined baking sheet and pop in the oven for about 20 to 25 minutes of until golden brown.
That’s all. :)
I whipped together a quick tahini dressing for a dip.
Ingredients
3 T tahini
1/3 C hot water
3 to 4 T nutritional yeast
Salt
Directions
I boil the water to the tahini is easier to mix. It gets hard after you open it.
Just mix it all together and add as much or as little yeast as you’d like based on dip thickness. I don’t like mine to be very runny, so I usually go for the 4 tablespoons.
