Hearty cakes with healthy Tomato Chick Pea Relish.
Makes 4-5 hearty cakes.
Remember to rinse your quinoa well, otherwise you will end up with very bitter cakes.
Bring all ingredients to a boil, cover, simmer on low for 15 min. Turn heat off let stand 5 minutes.
To make cakes: stir quinoa with a fork, repeatedly, for a while until you begin to see the individual grains break apart. This may seem strange, but keep stirring. Eventually It will begin to clump. Let cool down in the pot to where it's cool enough to handle with your hands. Using your hands, shape into cakes, pressing together. As cake cools down it will become more sturdy. Dredge in rice flour. You could do this ahead, and then refrigerate until ready to use.
Pan sear in oil using heavy bottom skillet, place in oven until ready to plate.
**** If making fluffy quinoa, reduce water to 2 cups.*
Follow same directions. After quinoa stands for 5 minutes, just fluff with fork.
Top with crumbled goat or feta cheese (optional, but delicious!)
You want the relish to be coated well with the vinaigrette...so the more ingredients you add, you may need add more vinaigrette.
When serving, drizzle extra vinaigrette on and around the cakes.
Recipe from feastingathome.com