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Brunch Quinoa Cakes with Smoked Salmon & Crème Fraîche
Did you know Quinoa is a very ancient seed from the Andes? 

For the Quinoa Cakes:
  • 2 eggs
  • 1-1/4 cups cooked and cooled quinoa
  • 1/2 cup whole wheat panko breadcrumbs (see in store)
  • 2 tablespoons shredded Parmesan cheese
  • 1 tablespoon Everything Seasoning
  • Nonstick cooking spray
 
For the Everything Seasoning:
  • 2 teaspoons dried minced garlic
  • 2 teaspoons poppy seeds
  • 2 teaspoons white sesame seeds
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt 

Garnishes:
  • 100g 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 (1.5cm width) cakes. Sprinkle both sides of cakes with Everything Seasoning, lightly pat to adhere.
 
Heat large nonstick fry pan over medium-high heat. Spray fry pan with cooking spray; transfer cakes to pan
 
Cook 4 to 6 minutes per side or until cakes are golden brown.
 
Serve quinoa cakes topped with smoked salmon, crème fraîche and chives.
 
From: http://www.cookingquinoa.net/everything-bagel-quinoa-cakes