Quinoa Cake Recipes

Crispy Quinoa Cakes Mind Over Munch

WEBOct 15, 2020 · Add 3 cups of water and a pinch of salt. Bring to a boil, cover, and reduce to medium low for 15 minutes, until water is …

Rating: 5/5(5)
1. Rinse quinoa in a sieve with cold running water. Add to a deep saucepan and toast for 2-3 minutes, until it starts to smell nutty.
2. Add 3 cups of water and a pinch of salt. Bring to a boil, cover, and reduce to medium low for 15 minutes, until water is absorbed. Fluff with a fork and cool for 5 minutes.
3. Transfer cooked quinoa to a large bowl. Add all remaining ingredients, except for eggs, and mix well to combine. Then, pour in beaten eggs and stir, until the quinoa is moistened.
4. Heat oil in a nonstick skillet over medium heat.

Preview

See Also:

Show details

Crispy Vegan Quinoa Cakes! Feasting at Home

WEBAug 9, 2019 · STEP ONE: Cook the white quinoa according to the recipe directions and be very precise with the measuring. Because we are …

1. Read directions and watch the video before starting- this recipe can be tricky.
2. In a medium pot, over high heat, add rinsed white quinoa, salt, garlic powder, cumin, dried herbs, olive oil, and stir. Bring to a boil. Cover, lower heat to low, and simmer gently for 20 minutes. Set timer.
3. While the quinoa is cooking make the Tomato Chickpea Relish, stirring all ingredients together in a medium bowl.
4. Check quinoa- making sure all the water is gone. If not, continue cooking covered, 5 more minutes, and until steam holes appear (this usually takes me a total of 25 minutes) and quinoa has soaked up all the water and looks fairly dry.) It is important that quinoa is dry-ish and not watery. Be patient here, all stoves are different.

Preview

See Also:

Show details

Unforgettable Chocolate Quinoa Cake Barefeet in the …

WEBAug 4, 2022 · Preheat the oven to 350 degrees. Grease two round cake pans (or a 9×13 pan) and then line the bottoms of the pans with …

1. Preheat the oven to 350 degrees. Grease two round cake pans (or a 9x13 pan) and then line the bottoms of the pans with parchment. (Do not skip the parchment if you want to be able to flip the cake out of the pan.)
2. Combine the milk, eggs and vanilla in the blender or food processor and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once the quinoa is pureed. (You should not see any little beads of quinoa in the pureed mixture.) Whisk together the dry ingredients in a mixing bowl and add the contents from the blender. Stir until well combined.
3. Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean. Remove the cakes from the oven and let cool 10 minutes before inverting them onto a wire cooling rack. Peel off the parchment and let the cakes cool completely before frosting.
4. Place the chocolate chips in a medium size glass bowl. Heat the cream in a medium saucepan until is gently simmers. Remove from the heat and pour over the chocolate. Let the mixture sit for 5 minutes or so and then whisk to combine until it is smooth and glossy. Refrigerate and let cool completely. (2-3 hours in the refrigerator or about an hour in the freezer.) When fully chilled. use a mixer to whip the chocolate cream into soft peaks.

Preview

See Also:

Show details