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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 408.4
  • Total Fat: 21.2 g
  • Cholesterol: 69.6 mg
  • Sodium: 158.8 mg
  • Total Carbs: 67.1 g
  • Dietary Fiber: 9.7 g
  • Protein: 20.9 g

View full nutritional breakdown of Quinoa Cakes with Eggplant Tomato Ragu and Smoked Mozzarella calories by ingredient
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Quinoa Cakes with Eggplant Tomato Ragu and Smoked Mozzarella

Submitted by: MADEMCHE
Quinoa Cakes with Eggplant Tomato Ragu and Smoked Mozzarella

Introduction

From Gourmet magazine. Quinoa is so great - high in protein and fibre. This is a great recipe to prove to guests that vegetarian food can still be fun! From Gourmet magazine. Quinoa is so great - high in protein and fibre. This is a great recipe to prove to guests that vegetarian food can still be fun!
Number of Servings: 4

Ingredients

    For Quinoa Cakes
    1 1/2 cups water
    1 cup quinoa
    1 large egg, lightly beaten
    4 to 5 tablespoons olive oil, divided

    For Topping
    1 1/2 lb eggplant, cut into 1/2-inch cubes
    1 small onion, finely chopped
    2 teaspoons finely chopped garlic
    1/2 teaspoon dried oregano
    3 tablespoons olive oil
    1 cup grape or cherry tomatoes, halved
    1/2 cup drained bottled roasted red peppers, rinsed and chopped
    3/4 cup water
    1 tablespoon chopped flat-leaf parsley
    1/4 lb smoked mozzarella, diced (1 cup)

Directions

Make quinoa cakes:
Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.
Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.
Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.
Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.
Make topping while quinoa cooks and chills:
Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.
Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.
Cook quinoa cakes:
Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.
To serve:
Return eggplant ragù to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle with remaining mozzarella.

Serves 4.

Cooks' notes:
Quinoa cakes can be formed 1 day ahead and chilled, covered.
Eggplant-tomato ragù, without parsley and mozzarella, can be made 1 day ahead and chilled, covered.





Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This is GREAT. We are always on the lookout for quinoa recipes. We had quinoa left over from last night, so it was already chilled, and we had NO problems with the cakes staying together. This will become a favorite and will be on the menu for vegetarian guests. - 6/6/09

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  • Super tasty! I also had a hard time keeping the quinoa together into cakes. I think next time I'll make the quinoa the night before. I loved the smoked mozzarella! - 9/17/09

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  • good recipe but i think i will make some ammendments.Like not using eggplants adding some cheese etc. - 4/30/09

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  • Good
    0 of 1 people found this review helpful
    I don't like eggplant very much. I'd probably make it again with mushrooms instead. The Quinoa cakes also do not stay together very well. Overall: pretty good recipe. - 4/20/09

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  • I have been sdearching for a good recipe to use quinoa. I cannot wait to try this. Thanks. - 4/15/09

    Was this review helpful?   yes  No