1400 700 vegan crispyquinoacakeswithroastedbrusselsprouts horizontal

Crispy Quinoa Cakes

with Roasted Brussels Sprouts & Ranch Dressing

dinner

Food Processor Quinoa Parsley Brussels Sprouts Dinner Mediterranean Nut-Free Gluten-Free <600 Calories
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
510
FAT
19g
CARBOHYDRATES
72g
PROTEIN
14g

MAIN INGREDIENTS

  1. ½ cup quinoa
  2. 6 oz Brussels sprouts
  3. 1 shallot
  4. 2 garlic cloves
  5. 4 oz roasted red peppers
  6. ¼ oz fresh parsley
  7. 1 tbsp ground flaxseed meal
  8. 1 tbsp French mustard and herb blend
  9. ½ cup gluten-free panko breadcrumbs
  10. 1 tbsp red wine vinegar
  11. ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
  12. 1 tbsp olive oil*
  13. 1 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Food processor
  • Baking sheet
  • Small saucepan

INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 400°F. Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan. Bring quinoa to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

2
Prep the vegetables

Trim and halve the Brussels sprouts. Peel and roughly chop the shallot and garlic. Drain and chop the red peppers. Roughly chop the parsley leaves. Whisk the flaxseed meal with 2 tbsp warm water in a small bowl.

3
Roast the Brussels sprouts

Add the halved Brussels sprouts to a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until browned and crispy in places, 7 to 10 minutes.

4
Make the quinoa cakes

Add the cooked quinoa, chopped shallot, chopped garlic, flaxseed mixture, French mustard & herb blend, panko breadcrumbs, and a pinch of salt and pepper to a food processor. Pulse until combined, scraping down the sides of the food processor as necessary. With wet hands, form the quinoa mixture into 6 cakes, each ½ inch thick.

5
Cook the quinoa cakes

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the quinoa cakes and cook until browned and crispy, 3 to 5 minutes per side.

6
Serve

Add the roasted Brussels sprouts, chopped red peppers, chopped parsley, and red wine vinegar to a large bowl and toss. Divide the crispy quinoa cakes and roasted Brussels sprouts between plates. Drizzle cakes with ranch dressing. Bon appétit!