Chickpea & Quinoa Cakes - biscuits and such
southern food blog
post-template-default,single,single-post,postid-5969,single-format-standard,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.8,wpb-js-composer js-comp-ver-4.3.5,vc_responsive

Chickpea & Quinoa Cakes

Chickpea & Quinoa Cakes

I promise that my intention is not to make this blog into a quinoa fest. But this was another recipe so good I would have shared it anyway, so here it is–quinoa and chickpea cakes with chipotle and curry. Spicy, rich, filling, and stupid good for you.

It’s meals like this that make quinoa fun.

UPDATE: Last week the Capt’n sent us home with some of his famous smoked kingfish. We adapted this recipe so that it was – quinoa cake, avocado, shredded smoked kingfish, greek yogurt mixed with lemon juice and chipotle, and salsa. It was insanely good.

Chickpea & Quinoa Cakes

1/2 cup cooked quinoa

1 can chickpeas, drained

1/2 onion

2 garlic cloves

1 egg

1/2 tsp kosher salt

1 tsp curry

1/2 tsp chili powder

1 tsp chipotle

1/4 corn flour

1 tbsp chia seeds

Salsa and avocado to top

Combine all ingredients but the corn flour in a food processor. Blend until all the ingredients have been broken down. Place in a bowl and stir in the flour. Heat 1/4″ oil in a heavy pan. Form the batter into 3″ round cakes. Fry on both sides for 3-4 minutes or until golden brown. Top with salsa and sliced avocado and serve.

Print Friendly, PDF & Email

No Comments

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.