Nutty Quinoa Cakes With Basil and Parmesan
- 1 cup cooked quinoa (from 1/3 cup dried)
- 1/2 teaspoon salt
- 1/4 cup finely chopped fresh basil
- 1/2 small yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup freshly grated Parmesan
- ¼ cup nuts (pecans, pine nuts, or cashews), ground in a food processor or coffee grinder
- 1/2 cup fresh bread crumbs (from 1 slice sandwich bread, Udi’s Gluten-Free or regular)
- 2 large eggs, beaten
- 2 tablespoons extra-virgin olive oil
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Basil, fresh (1/4 cup)
- Garlic (2 cloves)
- Nuts (1/4 cup)
- Yellow onion, small (1/2)
- Cooking & Baking
- Olive oil, extra-virgin (2 tablespoons)
- Salt (1/2 teaspoon)
- Pasta & Grains
- Quinoa, cooked (1 cup)
- Bread & Baked Goods
Bread crumbs, fresh (1/2 cup)
- Dairy
- Parmesan (1/4 cup)
- Refrigerated
- Eggs, large (2)
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Published July 13, 2011 (1 year ago).
36 people saved this recipe.
