February 22, 2012 | Beans & Grains,
Do you ever wonder how food bloggers decide what to post? Well, the reality differs for many of us. Some, like my friend Toni over at Boulder Locavore, have a very specific focus. Bloggers like Toni have passion around a theme, seek out producers and recipes that fit that theme, and blog to readers who share their passion. Others, like my friend’s daughter in law Katie (Yes, I Want Cake.) are stay at home moms looking for a way to be creative and express themselves while working through the challenges of running a house and raising children. Posts like Katie’s involve food, but also glimpses into the precious lives of their little ones. (And her A. is adorable!). Other bloggers, like me, live in the food world. I read food blogs daily, I
hoard collect cookbooks from all over the world, I love teaching people how to cook, and I obsess over creating new recipes.Someone in a lecture about recipe copyright law once said there is no such thing as a new recipe – that in the history of the world everything has already been created and cooked. I sort of get what the guy meant, but don’t agree. Sure, there are lots of recipes out there for Quinoa Cakes, but mine is mine. I created it, I tested it, I ate it for lunch, and I loved it. It starts with cooked quinoa – I like the look of the rainbow quinoa but you can use any variety.The cooked quinoa gets combined with just a few ingredients – panko, green onions, an egg, sesame seeds, seasonings – and shaped into a patty to pan fry.If you use a ceramic nonstick pan you’ll get a nice sear with very little oil – flip it when it’s golden brown and then finish cooking on the second side.This makes for a really satisfying vegetarian lunch. The protein from both the quinoa and the egg combined with the grains, served with a tri-color sweet pepper salad really hit the spot. The recipe is for one cake, but you could make a batch and freeze them for eating any time you want one. Good food that’s good for you. Yum.
- ½ cup cooked quinoa, any variety
- ¼ cup panko breadcrumbs
- 1 large egg
- 1 green onion, finely chopped
- 1 teaspoon sesame oil
- 2-3 teaspoons sesame seeds
- Salt and pepper, to taste
- Ground red pepper flakes, to taste
- 1 tablespoon canola oil
- Combine all ingredients except canola oil, stir together, and shape into a patty. Heat canola oil in a small skillet over medium high heat and cook quinoa cake until golden brown, about 3-5 minutes per side. Serve with salad, vegetables, or alone.