Spiced Quinoa Cakes

Ingredients

• 1 cup uncooked quinoa
• ¼ to ½ cup extra-virgin olive oil, plus more as needed
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1-inch piece ginger, peeled and diced
• 1 medium carrot, peeled and shredded
• 1 small sweet potato, peeled and shredded (about 1 cup)
• ¼ cup fresh cilantro, chopped
• 1 cup spinach, roughly chopped
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground turmeric
• ⅛ teaspoon smoked paprika
• Sea salt and freshly ground black pepper, to taste
• 2 large eggs

Instructions

1. Cook the quinoa according to package directions.
2. While the quinoa cooks, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the onion, garlic, and ginger, and stir until fragrant, 2 to 3 minutes.
3. Add the shredded carrot and sweet potato. Cook, stirring occasionally, for 5 minutes more.
4. Add the cilantro and spinach, and cook for another 2 to 3 minutes, or until the spinach has wilted.
5. In a mixing bowl, combine the cooked quinoa and the vegetable mixture. Season with cumin, coriander, turmeric, paprika, salt, and pepper. Taste and adjust seasoning as needed. Let the mixture cool.
6. In a separate bowl, whisk the eggs, then stir them into the cooled quinoa mixture.
7. Heat 2 tablespoons of olive oil in a medium to large skillet over medium heat.
8. Using a ¼-cup measure, portion the quinoa mixture and shape each portion into a disc with your hands.
9. Pan-fry the quinoa cakes for 2 to 3 minutes per side, or until lightly browned. Repeat with the remaining mixture, adding more olive oil to the skillet as needed.

Original recipe photo