March 23rd, 2011
By LeeAnne Wright
Combine garlic, green onion, quinoa, panko, and mayonnaise. Add the eggs then stir in parsley and season with salt and pepper.
Using a 1/4 cup measuring cup dusted with extra panko, scoop out quinoa. Gently pack it in the cup and then tap it out onto a plate covered with additional panko. Repeat using remaining quinoa, then cover with plastic wrap and chill for at least 30 minutes or up to 24 hours.
Meanwhile, begin preparing mushrooms by heating 1 tbsp olive oil in a large skillet over high heat. Sear mushrooms in pan without stirring for a few minutes. (Do not crowd mushrooms or they will steam.) Remove to a separate plate and keep warm.
Reduce heat to medium and add 1 tbsp olive oil to same pan. Add onions and garlic and sauté until translucent. Squeeze out rehydrated mushrooms and add to pan along with cooked mushrooms (and any juices) and cook for 5 minutes.
Add tomatoes and thyme to the pan and sauté until tomatoes are softened, about 5 minutes.
When quinoa cakes have chilled, heat a layer of oil in a non-stick skillet over medium heat. Working in batches, place cakes into the oil and cook until golden, about 5 minutes per side; set on paper towels to drain. Serve topped with sautéed mushrooms.
124 calories, 4 g fat, 28 mg calcium, 34 mg sodium, 16 g carbohydrates, 2 g fibre, 5 g prote