I love to have some type of Quinoa Cake with a dipping sauce. I found this recipe for Kale and Sweet Potato Quinoa Cakes on Oh She Glows (called Crispy Quinoa Cakes). I decided to change up the dipping sauce a bit and came up with this Cashew Roasted Red Pepper Sauce which was delicious.
The first thing you need to do is cook your quinoa, and preheat the oven to 400 degrees. Then, combine the ground flax seed with water. Set this flax mixture aside to thicken a bit while you get everything else ready.
Next, mix all of the ingredients together in a large mixing bowl. Don’t forget to add in the flax mixture!
After everything is combined, make the patties. I scooped out little balls about 1/4 of a cup, and then formed them into the patties. On Oh She Glows, she recommended wetting your hands before forming the patties. I can’t believe I have never done this before! It made it so easy to shape them, and prevented it from getting gooey all over my hands! You should get about 12-15 patties.
Cook them in the oven for 15 minutes, then flip them and cook for another 8-10 minutes. They should be lightly browned and crispy on the outside.
While the Quinoa Cakes are cooking, make the Roasted Red Pepper Sauce. Simply add all the ingredients to a food processor, and combine. Be sure to soak the cashews for 2 hours first (or you can cheat and use boiling water and soak them for at least 20 minutes) and drain the roasted red peppers.
Stack up your Kale and Sweet Potato Quinoa Cakes and serve with a side of the Roasted Red Pepper Sauce!
Kale and Sweet Potato Quinoa Cakes with Roasted Red Pepper Sauce
Cook Time: 25 minutes
Prep Time: 25 minutes
Total Time: 50 minutes
Servings: 12 cakes
- 1 ½ cups cooked quinoa
- 2 Tbsp ground flax + 6 Tbsp water
- 1 cup destemmed and finely chopped kale
- ½ cup oat flour
- ½ cup sweet potato, finely grated
- ¼ cup oil-packed sun-dried tomatoes, finely chopped
- ¼ cup sunflower seeds
- ¼ cup fresh basil leaves, finely chopped
- 2 tablespoons onion, finely diced
- 1 clove garlic, minced
- 1 tablespoon tahini paste
- 1 ½ tsp dried oregano
- 1 ½ tsp red or white wine vinegar
- ½ tsp fine grain sea salt, or to taste
- 3 Tbsp all-purpose flour
- pinch of red pepper flakes
Red Pepper Sauce:
- 1 heaping cup roasted red peppers, drained
- ½ cup cashews, soaked for 2 hours or more
- 1 clove garlic
- Preheat oven to 400°F. Line a large baking sheet with parchment paper or use a silpat liner.
- Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
- Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together.
- Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
- Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
- Cool for 5 minutes on the sheet and then enjoy!
- While the quinoa cakes are cooking, combine the ingredients for the roasted red pepper sauce in the food processor.
- Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.
Recipe for Quinoa Cakes from Oh She Glows.