- 1 cup organic quinoa
- 2 cups chicken broth, fat free low sodium
- 1 Tbs ground flax seeds
- 3 Tbs water
- 1/4 cup 100% whole wheat flour
- 1/2 cup diced red onion
- 1/2 bell pepper, diced
- 2 stalks celery, diced
- 3 garlic cloves, minced
- salt & pepper
- olive oil
- 2/3 cups cashews, soaked in water for about 2 hours)
- 1/3 cup water + more as needed
- 2 Tbs sriracha, more to taste as you like
- 1 clove garlic
- 1 lemon, zest & juice
- pinch of onion powder
- salt & pepper
In a small pot over medium/high, heat broth and quinoa to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover, fluff with a fork and let set for another 15 minutes to cool and absorb remaining water.
While the quinoa is cooling, start mixing together the ground flaxseed with 3 Tbs water in a small bowl and set aside to thicken.
To prepare the remoulade, place all of the ingredients in a blender (I used the magic bullet) except for the dill, and blend until smooth. If your mixture is too wet, add a few cashews and blend again. Likewise, if the mixture is too thick, add a little water at a time until desired consistency. Stir in the dill by hand. Taste. Add more of whatever you like while blending by hand. Cover until ready to use or keep in refrigerator.
For the quinoa cakes – in a medium bowl, combine the quinoa, flaxseed mixture, flour, onion, celery, bell pepper, and garlic. The mixture should be moist enough to stick together, remaining slightly tacky. Add additional flour or water, 1-2 Tbs at a time if needed to adjust consistency. I had to add quite a bit more flour to get the cakes to stick together. Season with salt and pepper. Form into about 8-12 patties. I ended up getting a little more than this.
Preheat oven to 200 degrees. Heat a drizzle of olive oil in a large skillet over medium heat. Add the patties and cook, w/o touching them, until nicely browned on one side, about 4-5 minutes. Flip and cook the other side for an additional 4-5 minutes.
Keep finished quinoa cakes on a wire rack over a baking sheet in the preheated oven until all cakes have been cooked. Place the hot quinoa cakes with a generous dollop of remoulade and pair with a steamed vege of choice. Mine was asparagus and green beans :).
One thing to remember that I did not account for when making the sides, was cooking the quinoa cakes in the skillet will take quite a bit of time. I could only cook about 3 at a time, and at 4-5 minutes a side the time really added up on me!
And there you have it! A delicious meal, that was just as good reheated for lunch the next couple of days!