Persian Gluten-Free Herbed Quinoa Cakes

Allergens

Eggs, Nuts (almond flour)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water or vegetable broth
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper, to taste
• 1 egg, lightly beaten
• 1/4 cup almond flour
• 2 tablespoons olive oil

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low and simmer covered for 15 minutes, or until the quinoa is cooked and fluffy.
2. While the quinoa cooks, prepare your fresh herbs by finely chopping parsley and mint. Mince your onion and garlic.
3. In a large bowl, combine cooked quinoa, chopped herbs, minced onion, garlic, cumin, coriander, salt, pepper, beaten egg, and almond flour. Mix well to combine all ingredients.
4. Preheat a non stick frying pan over medium heat. Using an ice cream scoop or spoon, form quinoa mixture into patties and carefully place them in the pan. Cook for 3 4 minutes per side until golden brown and crispy.
5. While the cakes are cooking, prepare your tangy yogurt sauce by combining Greek yogurt, lemon juice, minced garlic, salt, and fresh dill. Whisk together until smooth.
6. Serve the herbed quinoa cakes warm alongside a dollop of yogurt sauce.

Chef’s Insight

To ensure your quinoa cakes are fluffy, use a fine mesh strainer and rinse the quinoa thoroughly before cooking.

Notes

This recipe is designed to be photorealistic, capturing the essence of a top-notch culinary experience while focusing on the mouthfeel, aroma, and plating appeal of this Persian-inspired dish.