Quinoa Cakes with Sauteed Mushrooms

This recipe comes together very quickly, using simple ingredients, including one of my favorites:  quinoa.  I know some of you have yet to try this amazing grain that is full of protein and I urge you to give it a try.  This is easy enough for a weekday supper and sophisticated enough (in presentation and taste) for company.   Next time I will serve this along with a green salad.

Quinoa Cakes with  Sauteed Mushrooms

Servings:  Makes 6 servings (2 cakes each)

Ingredients:

½ tsp. Finely minced garlic

4 green onions, thinly sliced

2 ½ cups cooked quinoa, chilled

½ cup panko crumbs plus extra for coating

1 Tb. Mayonnaise

2 eggs, beaten

¼ cup finely chopped parlsey

Olive oil for frying

6 cups fresh mushrooms cut into slices

2 Tb. Olive oil, divided

1 medium onion, chopped

2 garlic cloves, minced

Directions:

1.       Combine garlic, green onion, quinoa, panko, and mayonnaise.  Add the eggs then stir in parsley and season with salt and pepper.

2.      Using a ¼ cup measuring cup dusted with extra panko, scoop out quinoa.  Gently pack it in the cup and then tap it out onto a plate covered with additional panko.  Repeat using remaining quinoa mixture, then cover with plastic wrap and chill for at least 30 minutes or up to 24 hours.

3.      Meanwhile, begin preparing mushrooms by heating 1 Tb. Olive oil in large skillet over high heat.  Sear mushrooms in pan without stirring for a few minutes.  As the mushrooms let out their moisture, I drained that from the pan, so they would become somewhat crisp.  Remove to a separate plate and keep warm .

4.      Reduce heat to medium and add 1 Tb. Olive oil to same pan.  Add onions and garlic and sauté until translucent.  Add mushrooms to pan to mix the flavours and set aside in separate plate.

5.      When quinoa cakes have chilled, heat a layer of oil in a non-stick skillet over medium heat.  Working in batches, place cakes into the oil and cook until golden, about 5 minutes per side; set on paper towels to drain.  Serve topped with sautéed mushrooms.

Recipe adapted from Leanne Wright of the Canadian Family website

For a printable version of the recipe, click here.