Hello from Seattle! We’ve had quite the bit of weather the last few days. Temperatures have dropped below freezing, we got a bit of snow on Sunday and this afternoon, but most importantly, the sun was out this weekend! Despite the 30˚ weather, the sun drew lots of people out this weekend, and I got to enjoy walking around outside with a couple friends who were visiting for the weekend. It was quite glorious. There’s nothing like the Pacific Northwest to really make you appreciate the sun.
Anyway, now for the food. I made these cheesy quinoa cakes last week for dinner and roasted some cabbage as a side dish, and they turned out much better than I had anticipated. I made a few tweaks to this recipe by Let’s Dish, and was very satisfied with the results. My recipe was bigger than this one, mostly since 1 cup of uncooked quinoa made more like 3 cups cooked, so I adjusted up all the other ingredients accordingly. These are quite flavorful and stuck together quite well. I flavored my roasted cabbage with turmeric, but you could also just use simple salt and pepper or any other spices of your choice. Here’s my recipe!
Parmesan Quinoa Cakes with Roasted Turmeric Cabbage
Adapted from Let’s Dish
Makes about 18 patties
1 cup uncooked quinoa
2-2/12 cups water or vegetable broth to cook quinoa
4 green onions, sliced
2 cloves garlic, minced
1/4 cup all-purpose flour
1/2 cup Panko breadcrumbs
1 cup shredded Parmesan cheese
Salt and pepper to taste (I used about 1/2 tsp of each)
A few tsp extra virgin olive oil, for frying
1 head green cabbage
1/2 tsp turmeric
Salt and pepper to taste
1 tbsp olive oil
Cook the quinoa according to package directions and allow to cool. Quinoa can be made a couple days in advance and refrigerated until ready to assemble the patties.
Combine the quinoa, green onions, garlic, flour, Panko, parmesan, eggs, and spices. Mix until well incorporated. Add an extra egg if the mixture does not hold together.
Heat a skillet to medium heat, then coat the pan with about a teaspoon of olive oil. Drop 1/4 cup of the quinoa mixture into a pan and flatten and shape into round patties with a spatula. Allow to cook a few minutes, or until golden brown, then flip and allow a few minutes on the other side. Continue until all the quinoa mixture has been used.
Preheat the oven to 400˚F and line a baking sheet with foil or parchment paper.
Slice the cabbage into 8 wedges. Brush with olive oil, and sprinkle the turmeric, salt, and pepper over the slices. Bake until soft and easily pierced with a fork, about 35-40 minutes. Serve with quinoa cakes. Enjoy!