Quinoa Cakes with Roasted Red Pepper Sauce

Back over the summer, I had quinoa cakes with a roasted red pepper sauce at a restaurant and knew I wanted to recreate them. It took me awhile to get around to it, but I made these last weekend and they were a big hit at our house! I made an avocado salsa on the side in addition to sautΓ©ed spinach.

IMG_8363

Ingredients:

Roasted Red Pepper Sauce:

  • 2 Red Bell Peppers
  • 1 cup almond milk (I bet this would be great with coconut milk)
  • 1 Tablespoon corn starch
  • 2 Scallions, chopped
  • 4 cloves of garlic, minced
  • Salt and Pepper to taste
  • 2 Tablespoons nutritional yeast

Quinoa Cakes:

  • 1 cup quinoa cooked
  • 1/2 zucchini shredded
  • 1/2 carrot shredded
  • 3 eggs
  • 2 cloves garlic, minced
  • handful of parsley, chopped
  • 1/2 cup Parmesan cheese
  • 1/4-1/2 cup almond flour
  • salt and pepper to taste

Avocado Salsa:

  • 1 avocado, diced
  • handful of cherry tomatoes, halved
  • 1 lime, juiced
  • handful of cilantro, chopped
  • salt and pepper to taste

Directions

For the Roasted Red Pepper Sauce:

  1. Preheat oven to 500.
  2. Cook red peppers whole for 30 minutes. Remove from oven and wrap in foil for 10 minutes to soften.
  3. While the red peppers are cooking, saute the shallots and garlic together until golden brown. Add to a blender.
  4. Remove the skin and seeds from the red peppers and add to blender with the shallots and garlic. Add in 1 cup of almond milk, corn starch, nutritional yeast, and salt and pepper. Blend until smooth. Then pour into a sauce pan and heat until thickened.

For the Quinoa Cakes:

  1. Add together all the ingredients (cooked quinoa, zucchini, carrot, parsley, eggs, almond flour, garlic, and salt and pepper) into a bowl and stir until everything is well mixed.
  2. Heat up oil in a large frying pan. There should be enough oil in the pan to fry the quinoa cakes.
  3. Using a 1/4 cup measuring cup, scoop out the mixture and drop it into the frying pan. Cook about 5 minutes on each side.

For the Avocado Salsa

  1. Mix together the avocado, cherry tomatoes, lime juice, salt, pepper, and cilantro.

 

To serve, spoon the roasted red pepper sauce on top of the quinoa cakes and add the avocado salsa on the side. I added sautΓ©ed spinach to my meal for added veggies!

Enjoy!

6 thoughts on “Quinoa Cakes with Roasted Red Pepper Sauce

    • Vermont Hippie Eats says:

      I hope if you made them for dinner, you enjoyed them! They’re so good! Please feel free to share the blog post in your group!

      Like

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