Gluten Free Quinoa and Kale Cakes with Red Pepper Aioli Recipe
Updated Jul 05, 2018, Published Feb 20, 2018
This post contains affiliate links. Please see our disclosure policy.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
