Healthy Baked Quinoa Cakes with Herbed Cashew Sauce
A healthy and tasty baked quinoa cake topped with a creamy herb-infused cashew sauce. These patties are versatile and taste good on top of a salad or on their own.
Ingredients
Quinoa Cakes
- 2 cups cooked quinoa
- 2 tbsp olive oil
- 1 clove garlic
- ½ tsp salt
- 1 tbsp onion powder
- ¼ cup chopped parsley
- ¼ tsp paprika
- 2 tbsp ground flaxseed
Cashew Sauce
- 1 cup soaked cashews
- 1 tbsp olive oil
- ⅓ cup of water
- Fresh chives & parsley
- Salt & Pepper to taste
Instructions
- For the quinoa cakes, set all the ingredients in a medium bowl and stir to combine. You should have a sticky paste. It’s better to use the quinoa while still warm, otherwise, it's harder to combine.
- Use wet hands and a spoon to form the quinoa paste into 10 quinoa cakes or 12-15 tiny sized cakes.
- Set the cakes on a baking sheet with a little oil so they don’t stick. Bake them in a heated oven at 350 degrees for 10-15 minutes, taking care to let them brown and form a crust before flipping. Cook them for 5 more minutes on the other side.
- For the cashew sauce, you’ll want the cashews soaked in water overnight. Another option is to have the cashews soak in boiling water for 1 hr before use.
- Put all the ingredients in a food processor (except for a handful of chives to garnish at the end) and blend until it's a smooth sauce. Add extra water for a more liquid consistency.
- Serve the quinoa cakes with the herbed cashew sauce on their own or on a bed of lettuce.
Nutrition
Serving: 1gCalories: 172kcalCarbohydrates: 14gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 9gSodium: 239mgFiber: 2gSugar: 1g
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