Herby quinoa savoury cakes with spicy dressing
- 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.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 4g
Dietary fibre 12g
Make it gluten free: Check cornflour and chilli paste are gluten free.
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