Gluten Free Quinoa and Kale Cakes with Red Pepper Aioli Recipe
Quinoa and kale have a natural affinity for each other. The nuttiness of quinoa offsets the slight bitterness in kale and together they create a powerhouse of nutrition. That’s why these Gluten Free Quinoa and Kale Cakes with Red Pepper Aioli are my newest obsession!
For this recipe, I used tri-color quinoa from Hodgson Mill. What I love about this kind of quinoa is that it makes for a pretty presentation because of the color variety, plus it gives you the best of all three worlds — white quinoa, red quinoa, and black quinoa.
You may be wondering the difference between the three. Nutritionally, they are very similar. But, they do have a few key differences that make each one unique in its own right.
White Quinoa: This type is the fluffiest and lightest. It’s the most commonly used, and works well in any recipe calling for quinoa, due to its mild flavor.
Red Quinoa: This type is slightly crunchier and firmer than white quinoa, making it great for salads. Its flavor is a bit nuttier than white quinoa.
Black Quinoa: This type is the crunchiest of the three and has an earthier yet sweeter flavor.
The combination of all three makes for a great texture in this recipe. Top these babies off with the flavorful red pepper aioli and you have a company-worthy appetizer. Or, serve these with a side salad or soup for a complete lunch or dinner.
Gluten Free Quinoa and Kale Cakes with Red Pepper Aioli Recipe
Ingredients
- ½ roasted red bell pepper
- 3 cloves garlic, minced, divided
- ½ cup mayonnaise
- 4 tablespoons olive oil, divided
- 1 medium white or yellow onion, diced
- ¾ cup uncooked Hodgson Mill Tri-Color Quinoa
- 1½ cups gluten free vegetable broth
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 cups finely chopped kale (from about ½ bunch – ribs removed)
- 4 ounces soft goat cheese, crumbled
- 2 large eggs, lightly beaten
Instructions
- In a small food processor or blender, add the bell pepper and 1 garlic clove. Process until finely chopped. Add the mayonnaise and blend until smooth. Cover and refrigerate until serving time.
- In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the quinoa and cook, stirring, for another 2 minutes. Add 2 cloves garlic and cook, stirring, for 30 seconds. Add the vegetable broth, salt, and pepper. Bring to a boil, cover the pan, lower the heat, and simmer until all the liquid is absorbed, about 15 minutes. Remove from heat and let sit for 5 minutes, covered.
- Remove the cover from the pan, fluff the quinoa with a fork, add the kale and cheese, and stir to combine. Let cool for about 10 minutes, then stir in the eggs.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Scoop ¼ cup of the quinoa mixture per cake and form into a disk about ½-inch thick. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the cakes are a little firm.
Nutrition
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