Gluten Free Quinoa and Kale Cakes with Red Pepper Aioli Recipe
Servings: 4 (2 cakes per person)
Calories: 592kcal
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
Serving: 2cakes | Calories: 592kcal | Carbohydrates: 31g | Protein: 14g | Fat: 45g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 1034mg | Potassium: 244mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3990IU | Vitamin C: 45.1mg | Calcium: 128mg | Iron: 3mg