Recipe: Quinoa Cakes with Blood Orange and Feta
By Sous Chef Benjamin Nadolny
Suggested Pairings: Signature Pinot Gris
Serves 4
Ingredients
- 1 large egg
- 2 T all-purpose flour
- 1½ T Tahini
- 1½ tsp red wine vinegar
- 1 tsp preserved lemon peel
- 1½ C quinoa, cooked
- ½ C lentils, cooked
- 5 oz spinach, cooked and squeezed dry
- ¼ C pine nuts, toasted and chopped
- 3 oz feta cheese, crumbled
- 2 T green onions, chopped
- 1 T fresh parsely, chopped
- 1 garlic clove, minced
- ½ tsp salt
- 1 C bread crumbs, panko is preferred
- 3 T olive oil
Salad Bed
- 2 blood orange supremes
- 4 oz fresh spinach
- ¼ lb feta cheese, cubed
- ¼ C aioli or your favorite yogurt sauce, optional
Preparation
- Preheat oven to 350 degrees. Put together all of the quinoa cake ingredients except for the bread crumbs. Form the mixture into patties. Coat each patty with bread crumbs.
Heat a saute pan with the 3 Tb of olive oil. Pan fry both sides of the quinoa cakes. Transfer the cakes to the oven for 6-10 minutes.
Toss together the blood orange supremes, fresh spinach and feta cheese with a touch of olive oil. Plate the spinach blend and top with the quinoa cakes. The quinoa cakes are nicely finished with an aioli or yogurt sauce.
