CHEESY QUINOA WITH ROASTED GARLIC AND LEMON AIOLI
Makes 10-12 patties by CHEF DAN:
INGREDIENTS:
2-1/2-cups cooked and cooled quinoa (about 1 cup uncooked)
2/3- cup grated fontina cheese
1 cup panko (Japanese bread crumbs)
2 greens onion thinly sliced
1 egg lightly beaten
1/2-teaspoon freshly ground black pepper
1 tablespoon olive oil for frying
Kosher salt to taste
AIOLI:
1/2-Greek yogurt, Low fat
1 head roosted garlic
1 tablespoon lemon juice
1/4-teaspoon cayenne pepper
FOR THE CAKES:
1. Place all ingredients except the oil, in a bowl and stir until well combined.
2. Season with S.&.P, and let sit 5-10 minutes.
3. In a skillet over medium-heat, add oil until sizzling.
4. Form 1/4-cup patties with quinoa mixture and place in heated pan.
5. Cook quinoa cakes for about 5 minutes on each side.
6. Repeat until all patties have been cooked, set aside.
FOR THE AIOLI:
1. Place all ingredients into a blender, season with S. &.P.
2. Blend until smooth.
3. Serve alongside the warm cakes.
ROASTING GARLIC: (PRE-HEAT OVEN 400 DEGREES)
1. Aluminum foil
2. 1-2 teaspoon olive oil
3. Remove papery covering off the cloves.
4. Slice the top off the head so that the cloves are exposed.
5. Place on a piece of aluminum foil and drizzle with olive oil.
6. Fold the foil completely over the garlic to seal it.
7. Bake for 40 minutes or until garlic is soft.
ENJOY DAN: hallelujah
No comments:
Post a Comment