Herby quinoa savoury cakes with spicy dressing
(at time of publication)
- 2 cups water
- ¾ cup quinoa
- 1 tablespoon oil
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- sprinkling of chilli flakes (optional)
- 1 egg
- 4 tablespoons cornflourcornstarchX
- 1 tablespoon lemon juice
- 6 fresh sage leaves or basil leaves, chopped or torn
- 1 tablespoon tahini
- ⅓ cup pumpkin seeds
- 3 tablespoons cashew nuts, chopped
- 1 cup carrot, grated
- Spicy dressing
- 2 teaspoons chilli paste
- 150g plain low-fat yoghurt
- 1 ½ cups rocketarugulaX
- 800g pumpkin, cut into chunks
- 2 beetrootbeetsX, quartered
- oil spray
1 Bring water to the boil and add quinoa. Cook over a medium heat for 12-15 minutes, or until the water is absorbed by the quinoa. Meanwhile preheat oven to 190ºC. Place pumpkin and beetroot on a baking dish, spray with oil and cook for 30-35 minutes.
2 Place cooked quinoa in a bowl. Heat oil in a non-stick pan and sauté shallot and garlic until softened. Add to quinoa with remaining ingredients. Season. Mix together and form into cakes. Place on a baking tray, spray with oil. Cook for 15-20 minutes, or until lightly golden.
3 Meanwhile, mix dressing ingredients together. Serve cakes with the roasted veges, dressing and extra rocket leaves.
Make it gluten free: Check cornflour and chilli paste are gluten free.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 4g
Dietary fibre 12g
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