Quinoa Cakes with Tomatoes and Zucchini

by Rachel on September 8, 2012

Quinoa Cakes with Tomatoes and Zucchini

I may be slightly late to the Quinoa bandwagon, but I’m making up for any lost time RIGHT NOW. We have been eating different variations of quinoa salad 3-4 days a week for the last few months. I thought – heck – I should try tossing them into one of my savory pancake recipes instead of using the rice that I generally throw in as a binder. These are TO DIE FOR. The only issue is that they are a tad bit more challenging to grill than my other savory pancake/fritter recipes. You need to watch them carefully (in my house you need to watch them because one of the small Sterns is likely to swoop in and STEAL all of them) and make sure that they are cooked through but not burned. My firstborn ate NINE of these this evening. My latter born showed slightly more restraint and stopped at SEVEN. I had to fight off the hungry hordes with a spatula so that I could save three of these tasty little treats to photograph. It’s DANGEROUS in my kitchen, let me tell ya.

Quinoa Cakes with Tomatoes and Zucchini (makes 24 silver dollar sized cakes)

  • 4 eggs, lightly beaten
  • ½ cup plain nonfat Greek Yogurt (you could use sour cream instead if you’re partial to higher fat foods…)
  • ¼ cup nonfat or 2% milk
  • 1 tablespoon grapeseed or canola oil
  • 1 cup Bisquick (or Gluten Free Bisquick)
  • 1 cup sun dried tomato dressing (my recipe for sun dried tomato dressing is HERE). If you don’t want to make your own sun dried tomato dressing you could swap in commercial Red Pesto – which is much like basil pesto, but they use sun dried tomatoes instead. Amazon sells Red Pesto. I’ve also seen it in Whole Foods. If the version you get is too chunky, put it in your blender and process it until it is smooth.
  • 1 cup grated Swiss or Gruyere cheese, or a blend
  • 2 cups grated or finely chopped zucchini
  • 1 cup red quinoa cooked according to package instructions (makes a bit more than 2 cups prepared quinoa) drained of any excess water and cooled slightly
  • 1 pound turkey bacon, diced (I use no nitrate, organic, unprocessed turkey bacon – I don’t cook it since it is already cooked through, I simply dice it up and toss it in my recipe). If you want to skip the turkey bacon, you may want to add a bit more salt.

Whisk together the eggs, yogurt, milk, oil, Bisquick, sun dried tomato dressing, cheese and salt. Add the remaining ingredients and stir until blended.

Heat an electric griddle or non-stick frying pan to medium heat (325 degrees).  Lightly oil the griddle or the frying pan with grapeseed oil (or canola).  Using a ¼ cup measure, spoon out the fritter batter.  Place it on the griddle and using the backside of the ¼ cup measure, flatten the fritter until it is 1/3 of an inch thick.  Grill until the fritter is a deep golden brown (at medium-high on my griddle it takes about five minutes per side).  Flip and grill the second side.  They should be cooked through and slightly crispy on the outside.  These Quinoa cakes take longer to cook through than the other savory cakes on this blog. In fact, I turned down the heat on my griddle and allowed them to keep cooking on a lower heat so that they cooked through but didn’t burn. You’ll need to keep an eye on yours. Start your griddle at 325 degrees and test it. You may decide to turn the heat down slightly. Cooking these is an art, not a science.

If you plan to keep these for another day allow them to cool completely, wrap well and store in the fridge for 4-5 days, or place in the freezer.  To reheat, preheat your oven to 400 degrees.  Place the fritters on a cookie sheet.  Bake in the oven just until the fritters start to sizzle.  This will take about ten minutes depending on how cold they were before you put them in the oven.

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