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Quinoa Cakes With Sautéed Mushrooms

Quinoa is the "it" grain to have in your pantry—it's lower in carbohydrates than most grains and contains more protein than any other grain.

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March 23rd, 2011

By LeeAnne Wright

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"The sautéed mushrooms were delicious, and the tip about searing them was helpful since there are so many. The kids like helping me make the 'cakes'." - Julia Zhu, Mom of Aaron, 6, and Derek, 3, Coquitlam, B.C.
Servings
Makes 6 Servings (2 cakes each)
Prep Time
Prep: 15 Mins; Cook: 55 Mins
Ingredients
  • 1/2 tsp finely minced garlic
  • 4 green onions, thinly sliced
  • 2 1/2 cups cooked quinoa, chilled
  • 1/2 cup panko plus extra for coating
  • 1 tbsp mayonnaise
  • 2 eggs, beaten
  • 1/4 cup finely chopped parsley
  • Olive oil for frying
  • 1/2 cup (3/4 oz) dried wild mushrooms, softened with boiling water
  • 6 cups fresh mushrooms, such as shiitake, cremini, oyster or Portobello, cut into ¼-inch slices or in half depending on size
  • 2 tbsp olive oil, divided
  • 1 medium onion, chopped
  • 1 pint grape tomatoes, halved
  • 1 tbsp fresh thyme leaves or 1/4 dried thyme
    • Directions
  • 1.

    Combine garlic, green onion, quinoa, panko, and mayonnaise. Add the eggs then stir in parsley and season with salt and pepper.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Add tomatoes and thyme to the pan and sauté until tomatoes are softened, about 5 minutes.

  • 6.

    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.

    • Nutrients Per Serving
    124 calories, 4 g fat, 28 mg calcium, 34 mg sodium, 16 g carbohydrates, 2 g fibre, 5 g prote
    Quinoa Cakes With Sautéed Mushrooms
    Photography from Ryan Szulc
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    Comment (1)

    Leave a Comment
    1. Jeanne says:
      October 15, 2011 at 1:18 pm

      Tomatoes and thyme are not listed in the ingredients, yet are listed in the preparation. How much of each should be stirred into the mushroom mixture?

      Reply

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