From start to finish, this recipe is prepared with the simplest home cooking techniques. Even better, it doesn’t lead to hours upon hours of kitchen cleanup, so you can spend more time with your loved ones enjoying these fluffy grain and vegetable cakes.
Cook quinoa according to package directions.
Place all quinoa cake ingredients except oil in a mixing bowl. Stir until well blended. Season to taste with salt.
Meanwhile, heat oil in a large skillet over medium heat. Form quinoa mixture into small patties (about ¼ cup for each). Place patties a few at a time in heated skillet. Cook approximately 5 minutes per side or until golden brown. Keep quinoa cakes warm while frying remaining cakes. Serve with aioli. They can be made into smaller bite-sized cakes for a great appetizer idea.
Aioli: Combine mayonnaise, roasted garlic, zest and juice of lemon and cayenne pepper in food processor bowl. Blend until smooth. Season to taste with salt and pepper. Serve with warm quinoa cakes.
Spicy, filling, and undeniably satisfying, these jalapeño and cheese quinoa cakes truly take lunchtime to the next level. With a fluffy and savory center of fontina cheese, thinly sliced green onions, aromatic jasmine rice, and nutty quinoa, these cakes are not just delicious, but also a meal on their own.
From start to finish, they offer all the tastes and flavors of a handcrafted, restaurant-worthy dish. Better yet, they don’t require too much clean-up, leaving you to worry about more important things, like which cheese to use. Personally, we like the complex, yet subtle flavors of a rich, nutty fontina but, the choice is yours!
Simply assemble the ingredients listed with our Carolina® Jasmine Rice with Quinoa, heat the olive oil in a large skillet, and sear them off until golden brown. With the addition of homemade roasted garlic and lemon aioli, these quinoa cakes are 100% made from scratch and utterly irresistible.
Prep a large batch of this aioli ahead of time and use it on sandwiches or as a tasty dip for roasted veggies.