Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli

For those of you unfamiliar with Quinoa (pronounced Keen-wah) is basically grouped with the “grains” even though it’s a seed. It is an excellent rice substitute. Quinoa is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins.  When I saw this recipe, I got very excited.  I don’t know too many ways to cook with Quinoa so finding a new and interesting ways like these cheesy cakes is right up my alley…and the Aioli doesn’t look to shabby either! Can’t wait to try these out!

Makes 10 to 12

2 cups cooked quinoa
2/3 cup grated fontina cheese
3 tablespoons all purpose flour
2 green onions, thinly sliced
1 egg, lightly beaten
2 teaspoons freshly ground black pepper
2 ½ tablespoons extra virgin olive oil
salt to taste

½ cup light mayonnaise
1 head of garlic roasted
1 lemon, zested and juiced
¼ teaspoon cayenne pepper
salt and pepper to taste

Directions: 1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
2. Pour oil into a large sauté pan and place over medium heat.
3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)
4. Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
5. For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.


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