Crispy Quinoa Cakes
with Roasted Brussels Sprouts & Ranch Dressing
- ½ cup quinoa
- 6 oz Brussels sprouts
- 1 shallot
- 2 garlic cloves
- 4 oz roasted red peppers
- ¼ oz fresh parsley
- 1 tbsp ground flaxseed meal
- 1 tbsp French mustard and herb blend
- ½ cup gluten-free panko breadcrumbs
- 1 tbsp red wine vinegar
- ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
- 1 tbsp olive oil*
- 1 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Food processor
- Baking sheet
- Small saucepan
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.
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.
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.
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.
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.
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!