“Awesome Airy-Fluffy Quinoa Cakes with Luscious Mushroom Gravy (Vegetarian)”
Discover this scrumptious vegetarian dish featuring fluffy quinoa cakes topped with a delectable, earthy mushroom gravy that's sure to impress your taste buds. This fusion recipe is perfect for those seeking high protein and healthy meal options.
Allergens
Wheat (from almond flour)
Ingredients
- 1 cup quinoa, uncooked
- 2 cups water
- 8 oz button mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup almond flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the quinoa according to package instructions until tender and fluffy. Set aside to cool slightly.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until fragrant and golden.
- Stir in the mushrooms, seasoning with salt and pepper. Cook until mushrooms release their moisture and soften, about 5 7 minutes. Remove from heat and set aside to cool.
- In a large bowl, combine cooked quinoa, almond flour, onion garlic mixture, and mushrooms. Mix well, then form into small patties or cakes.
- Heat remaining olive oil in a non stick skillet over medium heat. Fry the quinoa cakes until golden brown on both sides and crispy, about 3 4 minutes per side.
- Top each cake with a generous spoonful of mushroom gravy and garnish with fresh parsley.
Chef’s Insight
The combination of quinoa and almond flour gives these cakes an airy-fluffy texture that pairs perfectly with the earthy, umami flavors of the mushrooms.
Notes
Quinoa is a complete protein, making this dish an excellent choice for vegetarians and those seeking plant-based protein options.