Crispy Quinoa Cakes with Rosemary Mushrooms & Lemony Arugula

Crispy Quinoa Cakes

with Rosemary Mushrooms & Lemony Arugula

dinner

Chef's Choice Food Processor Vegan Mayo Rosemary Quinoa Lemon Leafy Greens Fruit Crimini Mushroom Arugula Comfort Foods <600 Calories Gluten-Free Nut-Free Soy-Free American Dinner
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
570
FAT
23g
CARBOHYDRATES
78g
PROTEIN
14g

MAIN INGREDIENTS

  1. ½ cup quinoa
  2. 1 tbsp flaxseed meal
  3. 1 shallot
  4. 3 garlic cloves
  5. 8 oz cremini mushrooms
  6. ¼ oz fresh rosemary
  7. 1 lemon
  8. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  9. 1 tbsp French mustard & herb blend
  10. ½ cup gluten-free panko breadcrumbs
  11. 1 Bartlett pear
  12. 4 oz baby arugula
  13. 1 tbsp olive oil*
  14. 2 tbsp vegetable oil*
  15. Salt and pepper
  16. *Not included
  17. For full ingredient list, see nutrition
Allergens: N/A
Nutrition

TOOLS

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

INSTRUCTIONS

1
Cook the quinoa

Add white quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 12 to 15 minutes.

2
Prep the vegetables

Add ground flaxseed meal and 2 tbsp warm water to a small bowl, and whisk. Peel and roughly chop the shallot and just 2 garlic cloves. Thinly slice the cremini mushrooms. Pick and finely chop the rosemary leaves. Halve and juice the lemon. TIP: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel.

3
Prepare the garlic aioli

Grate the remaining garlic clove. Add grated garlic, just half the lemon juice, Vegenaise, and a pinch of salt and pepper to a small bowl. Mix the garlic aioli.

4
Make the quinoa cakes

Add the cooked quinoa, flaxseed mixture, chopped shallot, chopped garlic, 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. Form quinoa mixture into 6 cakes, each about ½ inch thick. TIP: The cakes will be sticky, so wet your hands for easier handling.

5
Cook the mushrooms & quinoa cakes

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced cremini mushrooms and chopped rosemary and cook until browned in places, 3 to 5 minutes. Sprinkle with salt and pepper and transfer to a plate. Return skillet to medium-high heat with 2 tbsp vegetable oil and add the quinoa cakes. Cook until browned and crispy, 3 to 5 minutes per side. TIP: Add more oil as necessary to crisp the cakes.

6
Serve

Thinly slice the Bartlett pear. Add sliced Bartlett pear, baby arugula, and remaining lemon juice to a large bowl. Sprinkle with salt and pepper, toss, and divide the lemony arugula between plates. Top with the crispy quinoa cakes and rosemary mushrooms. Drizzle with garlic aioli. Enjoy!