Hi Everyone! I’m so excited to be guest posting here on CookingQuinoa.net. I’m Lori, and I blog over at Foxes Love Lemons. My blog is all about simple yet special (and mostly healthy!) original recipes and tips from my culinary school adventures. Quinoa makes an appearance in my recipes quite frequently, and today I’m sharing one of my favorite quinoa recipes with you.
To say I’m obsessed with everything bagels would be an understatement. An everything bagel slathered with chive cream cheese and smoked salmon would probably be my last meal. But seriously, the amount of calories from bagels is just out of control. It’s definitely not something I can eat every day. Since my favorite part of this treat is the flavor of the bagel seasoning itself, I decided to use that flavor in a variety of more healthful ways.
It is super simple to make your own everything seasoning. It’s nothing more than a combination of dried minced garlic, poppy seeds, sesame seeds, caraway seeds and kosher salt. You can stir together a small bowl of it and just keep it in a sealed container in your pantry. I sprinkle it on everything from English muffins to cottage cheese to eggs to broiled fish.
I like to make a big batch of quinoa at the start of the week and keep it on hand for simple meals. If I get to the end of the week, and still have a bit left, one of my favorite tricks for using it up is to make small quinoa cakes and cook them in a skillet until they get nice and golden brown. Here, I’ve sprinkled them with a little bit of my favorite seasoning mix. To continue with the bagel theme, I figured why not top them with some smoked salmon? I also added a dollop of crème fraîche (sour cream works, too) and a sprinkle of chives. All of the flavors of my beloved everything bagel, in a much healthier form!
- For the Everything Seasoning:
- 2 teaspoons dried minced garlic
- 2 teaspoons poppy seeds
- 2 teaspoons white sesame seeds
- 1 teaspoon caraway seeds
- 1 teaspoon kosher salt (optional)
- For the Quinoa Cakes:
- 2 eggs
- 1-1/4 cups cooked and cooled quinoa
- 1/2 cup whole wheat panko breadcrumbs (see note)
- 2 tablespoons shredded Parmesan cheese
- 1 tablespoon Everything Seasoning
- Nonstick cooking spray
- 3 ounces smoked salmon
- 1/3 cup crème fraîche or sour cream
- 1 tablespoon chopped fresh chives
- Make the Everything Seasoning: In small bowl, stir together all ingredients. Store at room temperature in an airtight container until ready to use. You will have a little bit left over to sprinkle on other things.
- Make the Quinoa Cakes: In medium bowl, lightly beat eggs. Add quinoa, breadcrumbs and cheese; stir until well combined. Form mixture into 4 (1/2-inch-thick) cakes. Sprinkle both sides of cakes with Everything Seasoning, lightly pat to adhere.
- Heat large nonstick skillet over medium-high heat. Spray skillet with cooking spray; transfer cakes to skillet. Cook 4 to 6 minutes per side or until cakes are golden brown.
- Serve quinoa cakes topped with smoked salmon, crème fraîche and chives.
Servings 2, Calories 461, Fat 21.7g, Carbohydrates 40.12g, Protein 26.7g, Cholesterol 200mg, Sodium 2257mg, Fiber 4.9g, Sugars 1.8g, WW Pts 12
Wendy's Note: To make this gluten free, skip the panko breadcrumbs and make gluten free breadcrumbs. Here is how.
You will need 1/2 loaf of gluten free bread (though just a couple of slices would be enough for this recipe.)
Preheat your oven to 300 degrees. Chop up leftover bread in your food processor and spread it in a thin layer on a rimmed baking sheet. Cook for 5 minutes.
Turn the oven off and let sit for 30 minutes or so. Voila! You’ve got great breadcrumbs without any extra oil! I do this just before my bread goes stale and then store the breadcrumbs in the freezer so I have them on hand whenever I need it.