Crispy Quinoa Cakes
with Rosemary Mushrooms & Lemony Arugula
- ½ cup quinoa
- 1 tbsp flaxseed meal
- 1 shallot
- 3 garlic cloves
- 8 oz cremini mushrooms
- ¼ oz fresh rosemary
- 1 lemon
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 1 tbsp French mustard & herb blend
- ½ cup gluten-free panko breadcrumbs
- 1 Bartlett pear
- 4 oz baby arugula
- 1 tbsp olive oil*
- 2 tbsp vegetable oil*
- Salt and pepper
- *Not included
- For full ingredient list, see nutrition
- Large nonstick skillet
- Food processor
- Small saucepan with lid
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.
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.
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.
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.
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.
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!