My husband and sister-in-law just ran the Chicago Rock-n-Roll Half Marathon! My hubby ran it in 1:56!! I’m so proud of both of them! Ava and I had no interest in partaking in such an activity so we cheered from the sidelines…which meant that we needed to be in the heart of Chicago at 6:30am. Lucky for us my brother, a.k.a. Uncle Awesome, lives in a wonderful loft in the Loop. He lives in the meat packing district.. Oddly enough he is a vegetarian. My brother loves quinoa and is always looking for a new way to prepare it. I decided this would be the perfect time to test out Quinoa Cakes. Success!! These cakes are bursting with flavor and they are packed with a serious dose of nutrition.
- 1/4 cup Sundried Tomatoes
- Handful of Spinach (hey, I was at a bachelor pad and the measuring cups were hard to find – probably about 1 cup)
- 1/2 cup Sweet Potato, peeled and grated
- 1/4 cup Raw Cashew Nuts
- 2 oz Feta Cheese
- 2 Tbsp Diced Onion
- 1 Tbsp Fresh Cilantro
- 1 clove Garlic
- 1 1/2 tsp White Wine Vinegar
- 1 1/2 tsp Tahini
- 2 Tbsp Flour (whole wheat if you have it)
- 1 Egg
- 1 1/2 cup Cooked Quinoa
While the quinoa is cooking, blend together all the ingredients in a large blender or food processor until smooth.
I dare you to resist the temptation to stick your entire face in the blender because the smell is amazing!!!! Caution – please don’t stick your face in the blender – there are sharp, pokey things in there! Moving right along…
Add the cooked and slightly cooled quinoa and pulse a few times.
Bake in a 400 degree oven for 18-20 minutes. Flip halfway through to crisp and brown both sides. These patties could be formed in advance if you have guests coming over or for a busy weeknight meal then simply pop them in the oven and dinner is served!
Roasted Red Pepper Sauce
- 2 Roasted Red Peppers
- 1 Large Clove Garlic
- 1 tsp White Wine Vinegar
Combine in a blender or food processor until smooth.
Congratulations to all the Runners out there!