Skip to main content
Crispy Quinoa Cakes with Rosemary Mushrooms & Lemony Arugula
or 2 Serving Dinner

Crispy Quinoa Cakes

with Rosemary Mushrooms & Lemony Arugula

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
600
FAT
23g
CARBOHYDRATES
85g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. ½ cup white quinoa
  2. 1 tbsp ground flaxseed meal
  3. 3 garlic cloves, 1 minced, 2 roughly chopped (divided)
  4. 1 lemon, juiced (divided)
  5. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  6. 1 shallot, roughly chopped
  7. 1 tbsp French mustard & herb blend
  8. ½ cup gluten-free panko breadcrumbs
  9. 8 oz cremini mushrooms, thinly sliced
  10. ¼ oz fresh rosemary, leaves picked and finely chopped
  11. 4 oz baby arugula
  12. 1 Bartlett pear, thinly sliced
  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
Tools: Large nonstick skillet, Food processor, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
600
FAT
23g
CARBOHYDRATES
85g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Add 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. In a small bowl, combine ground flaxseed meal and 2 tbsp warm water, whisk, and set aside.

2
Prepare the garlic aioli

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

3
Make the quinoa cakes

Add cooked quinoa, flaxseed mixture, chopped garlic, shallot, French mustard & herb blend, 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: We suggest wetting your hands before forming the cakes.

4
Cook the mushrooms & quinoa cakes

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and 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 quinoa cakes. Cook until browned and crispy, 3 to 5 minutes per side. TIP: Add more oil as necessary to crisp the cakes.

5
Serve

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

SIMILAR RECIPES