Crispy Quinoa Cakes with Avocado and Kale Salad
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Ingredients & Equipment
What we send
- 1/2 cupquinoa
- 1yellow onion
- 3 ouncesshredded carrots
- 4 tablespoonsslivered almonds
- 2 teaspoonstomato paste
- 1/4 cupgluten-free breadcrumbs
- 1/4 cupgrated Parmesan
- 5 ouncesbaby kale
- 1/4 teaspoonground cumin
- 1/4 teaspoonsweet paprika
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 12" large nonstick pan
Place quinoa, 1 cup water, and ¼ teaspoon salt in a small pot over high heat. Bring to a boil, then reduce heat to medium and simmer until water is evaporated and quinoa is tender, 10-12 minutes. Remove pot from heat and set aside.
While quinoa cooks, peel onion and cut into small dice. Roughly chop shredded carrots. Roughly chop slivered almonds. Halve lemons.
Toast Almonds and Sauté Vegetables
Heat 1 tablespoon olive oil in a large nonstick pan over medium heat. When oil is shimmering, add onion, carrots, and half of almonds, and cook until vegetables soften, about 7 minutes. Add spice mix and tomato paste and cook, stirring occasionally, until fully combined, 2-3 minutes. Season with ½ teaspoon salt and pepper as desired. Transfer to a large bowl.
Form Quinoa Cakes
Add breadcrumbs, pecorino, cooked quinoa, and 1 egg to bowl with vegetables and, using your hands, mix together until well combined. Form into 6 cakes, about ½-inch thick, add to a plate, and transfer to freezer to chill, 8-10 minutes.
Make Salad and Slice Avocado
While cakes chill, in a large bowl, whisk together juice of 1½ lemons, ¼ cup olive oil, ¼ teaspoon salt and pepper as desired. Transfer half of dressing to a separate small bowl for serving. Add kale and remaining almonds to large bowl with dressing and toss to coat. Halve avocado and discard pit. Carefully scoop out flesh, discarding skin, and thinly slice. Squeeze over juice of remaining ½ lemon and season with ¼ teaspoon salt and pepper as desired.
Cook Quinoa Cakes and Plate
Wipe pan from vegetables clean and add 2 tablespoons olive oil over medium-high heat. When oil is shimmering, add quinoa cakes and cook, working in batches if needed, until light brown and crispy, 4 minutes per side. Divide quinoa cakes between 2 plates and top with avocado. Serve with kale salad and remaining dressing for dipping.