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Categories:
red bell peppers flat leaf balsamic vinegar kosher salt ground red pepper canola oil onion quinoa garlic vegetable broth spinach leaves goat cheese whole wheat panko kosher salt freshly ground black pepper eggs cooking spray
Viewed: 26 - Published at: 8 years agoIngredients
- Relish:
- 2 red bell peppers, halved and seeded
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- Cakes:
- 1 1/2 teaspoons canola oil
- 1 cup chopped onion
- 3/4 cup uncooked quinoa
- 1 tablespoon minced garlic
- 1 1/3 cups organic vegetable broth
- 2 cups spinach leaves, coarsely chopped
- 2 ounces goat cheese, crumbled (about 1/2 cup)
- 1/2 cup whole-wheat panko (Japanese breadcrumbs)
- 3/8 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- Cooking spray
Method
- Preheat broiler to high.
- To prepare relish, arrange bell peppers, skin side up, on a foil-lined baking sheet. Broil 10 minutes or until charred. Remove pan from oven; wrap peppers in foil. Let stand 10 minutes. Peel and finely chop. Combine peppers, parsley, vinegar, 1/8 teaspoon salt, and ground red pepper.
- To prepare cakes, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion; cook 4 minutes or just until tender, stirring frequently. Add quinoa; cook 4 minutes or until toasted and lightly browned, stirring occasionally. Add garlic; cook 30 seconds. Add broth; bring to a boil. Cover and simmer 17 minutes or until liquid is fully absorbed. Stir in chopped spinach. Spread hot quinoa mixture in a single layer on a baking sheet; cool 10 minutes.
- Place a baking sheet in the oven. Reduce oven temperature to 375°.
- Combine quinoa mixture, cheese, panko, 3/8 teaspoon salt, black pepper, and eggs in a bowl, and toss well to combine. Let mixture stand 5 minutes. Shape into 4 (4-inch) patties.
- Remove preheated baking sheet from oven; coat pan with cooking spray. Place patties on pan, and return to oven. Bake at 375° for 10 minutes on each side or until lightly browned and thoroughly heated. Top with bell pepper relish.
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