Quinoa Cakes with Tomato and Chick Pea Relish

quinoa-cakes
While there is nothing better than having all three of my children with me, there is something really special about time spent one on one.

In my last post, I mentioned that Skye has started getting up for the day at 4:30 AM.

It might surprise you to know that I’ve learned to cherish this time with her.

Now, first let me say that I have always been an early to bed early to rise kinda girl.   When the boys were little, early morning was often the only quiet I got all day.

Mama needs her quiet time.

I also need to be clear. I most definitely DO NOT cherish the exhaustion.   Or falling asleep at 7:15 PM while I’m trying to watch an episode of Survivor with the boys because I got up at 4 AM so that I could have coffee before baby girl needed me.  (I’m quite the party animal these days.)

What I do love is the quiet moments where it is just the two of us, when I’m fully present and drinking up her deliciousness.  Her smiles and giggles and slobbery kisses.  The way she claps her hands at most everything I do.  Knowing that in those moments I’m her world.

Usually when she’s done with quiet snuggles, I’ll sit on the floor with her and we will play and read books.  I love knowing that I am right where I am supposed to be.  It isn’t time to work and cleaning the house would wake up everyone else.  No one else needs anything from me so its the rare moment when I feel no Mommy-guilt.

I know this phase won’t last forever.  Her sleep will get back on track.  I’ll stop falling asleep on the couch before I’ve had dinner.

So for now, I’m just going to enjoy these times.

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While I’m walking around in a foggy haze, I’m excited to have Sylvia from Feasting at Home here with us today to share an amazing looking recipe.  I love the freshness of these – it is exactly how I like to eat when I’m feeling exhausted.

 

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Quinoa Cakes

Rating: 51

Quinoa Cakes

Ingredients

  • 2 1/2 cups water
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • cracked pepper
  • 1 cup very well rinsed quinoa
  • Rice flour, for dredging
  • (optional- for extra flavor play around and try adding sauteed onions, fresh herbs, lemon zest, chili flakes, diced garlic, or even curry powder)

Instructions

  1. Remember to rinse your quinoa well, otherwise you will end up with very bitter cakes.
  2. Bring all ingredients to a boil, cover, simmer on low for 15 min. Turn heat off let stand 5 minutes.
  3. To make cakes: stir quinoa with a fork, repeatedly, for a while until you begin to see the individual grains break apart. This may seem strange, but keep stirring. Eventually It will begin to clump. Let cool down in the pot to where it's cool enough to handle with your hands. Using your hands, shape into cakes, pressing together. As cake cools down it will become more sturdy. Dredge in rice flour. You could do this ahead, and then refrigerate until ready to use.
  4. Pan sear in oil using heavy bottom skillet, place in oven until ready to plate.

Notes

Wendy's Note: Make sure that you allow a golden brown crust on the cakes to form before you flip to avoid the cakes breaking apart.

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Tomato Chick Pea Relish

Tomato Chick Pea Relish

Ingredients

  • 2 cups fresh cherry or grape tomatoes, sliced in half
  • 1/4 cup chopped Italian flat leaf parsley
  • 1/4 cup chopped scallions or 1/8 c slivered red onion
  • 1 tablespoon chopped mint ( optional- or sub a different tender herb....dill, tarragon, cilantro, basil)
  • 1/2 cup chopped cucumber (optional)
  • 1 cup cooked chick peas
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/8 teaspoon salt....or salt to taste
  • cracked pepper
  • 1 small chopped garlic clove ( optional)
  • goat cheese (optional)

Instructions

  1. Combine tomatoes, parsley, scallions, mint, cucumber and chick peas in a large bowl.
  2. In a small bowl whisk together olive oil. Toss with tomato mixture.
  3. Top with crumbled goat cheese ( optional, but delicious!)
  4. You want the relish to be coated well with the vinaigrette...so the more ingredients you add, you may need add more vinaigrette.
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Bio:

My name is Sylvia Fountaine and by trade I am caterer and chef. For the last 20 years, I have been in the food and restaurant industry, opening Mizuna Restaurant and starting FEAST, my catering business.  When I’m am not catering weddings or events, I often find myself back in my own kitchen, at home, doing what I love most -creating and experimenting with food. For me, cooking is one of the most creative and relaxing actives I do. This, along with writing and photographing has become a fun creative outlet.

My philosophy on food: After years of labeling how I would eat- going through phases of being vegan, vegetarian, low carb, gluten free or pescatarian – I decided to let go of the labels. Most of the time we eat healthfully, meaning; we eat lots of fruits and vegetables and plant based foods. But yes, occasionally we indulge. I find that when I deny myself something, I end up just wanting it more. So in moderation, for me, a little indulgence is good too, keeping me balanced.
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  • John Hartil

    A rather tasty looking little snack!

    • Wendy Polisi

      Hope you enjoy John!

  • kendabrowne

    Can we use another flour besides rice flour?

    • Wendy Polisi

      Yes, any flour would work here.

  • Shelley @ Two Healthy Kitchens

    Awwww … your stories about Skye take me back to when my twins were tiny – trying to balance the sleepless mommy haze with knowing that I needed to soak up every adorable moment while I could! Thanks for the sweet story, and also this gorgeous recipe! It looks so fresh and welcoming – almost a little blast of summer on this cold, cold morning in Ohio! :D