Crispy Quinoa Cakes with Red Pepper Artichoke Antipasto & Ranch Dressing

Crispy Quinoa Cakes

with Red Pepper Artichoke Antipasto & Ranch Dressing

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
580
FAT
21g
CARBOHYDRATES
82g
PROTEIN
16g

MAIN INGREDIENTS

  1. ½ cup quinoa
  2. 2 tbsp flaxseed meal
  3. 1 shallot
  4. 2 cloves garlic
  5. 1 can artichoke hearts
  6. ¼ oz fresh parsley
  7. 1 romaine heart
  8. 1 cup panko breadcrumbs
  9. 4 oz roasted red peppers
  10. 1 tbsp red wine vinegar
  11. ¼ cup Follow Your Heart® High Omega Vegan Ranch
  12. 1 tbsp + 1 tsp olive oil*
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the quinoa
Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the spirals burst and all of the water is absorbed, about 10 to 12 minutes.
2
Prep the vegetables
In a small bowl, whisk together the flaxseed meal and 5 tbsp water. Peel and roughly chop the shallot and garlic. Drain the artichoke hearts and quarter. Pick the parsley leaves and tender stems. Halve the romaine heart lengthwise.
3
Make the quinoa cakes
Add the cooked quinoa, flaxseed mixture, chopped shallot, garlic, panko breadcrumbs, and a pinch of salt and pepper to a food processor. Pulse until combined, scraping the sides of the food processor with a spatula as necessary. Form the quinoa mixture into 6 half-inch thick cakes.
4
Char the romaine
Place a large nonstick skillet over medium-high heat with 2 tsp olive oil. Once the oil is hot, add the romaine, cut side down, and press down with a spatula. Cook until charred in places, about 2 to 3 minutes. Transfer to a plate and season with salt and pepper.
5
Crisp the quinoa cakes & make the antipasto
Return the skillet to medium-high heat with 1 tbsp vegetable oil. Add the quinoa cakes and cook until browned, about 2 to 3 minutes per side. Add the quartered artichoke hearts, parsley, roasted red peppers, red wine vinegar, and 2 tsp olive oil to a medium bowl. Season antipasto with salt and pepper and toss.
6
Serve
Lay the charred romaine on large plates and drizzle with just half the ranch dressing. Top with the crispy quinoa cakes and red pepper artichoke antipasto. Serve with remaining ranch dressing.