Servings: 6 as an appetizer or 3 as a main course
Love quinoa but want to expand your repertoire beyond the usual grain salad or pilaf? These crisp-crusted quinoa cakes provide a mild canvas for the bold flavors of olives, peppers, and greens. With white beans to give them some heft and heartiness, they make a terrific meatless main course.
To make fresh breadcrumbs, rip slices of slightly stale bread into pieces (remove the crusts first if your bread is very dense) and fill your food processor or grinder about halfway full; any more can jam up the blades. Pulse until you get the size crumb you like. Make breadcrumbs ahead and freeze them in a zip-top bags; thaw when needed.
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These were fantastic and all of the discerning vegetarians in my family (3) loved them. As a non-vegetarian, I thought they were amazing. Press the moisture out of the Kalamatas and make sure your cooked quinoa isn't holding onto a lot of liquid. All of my patties held together perfectly. Yum!
We were impressed by flavor and texture of the the 'cakes', like with other reviewers, the pepper sauce is a hit. Tastes great as sandwich spread, dip with chips...
I was not expecting to like this as much as I did! The kalmata olives gave the patties a wonderful flavor but my favorite part of this dish was the red pepper sauce. I accidentally put all of the olive oil for the recipe in with the red peppers but it still tasted wonderful. I also doubled down on the garlic to give it a nice sharp flavor. There was red pepper sauce left over after the meal so I made an egg white and cheddar cheese omelette the next morning and poured some of the sauce over that. Delicious!
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