I've been playing around making quinoa cakes since I had so much fun creating the Quinoa Cannellini Bean Cakes w/ Roasted Eggplant, Tomatoes & Balsamic Vinegar for Fabio Viviani's recipe challenge. I decided to make a southwestern version with black beans and top it with roasted shrimp and yogurt sauce.
This recipe is incredibly easy and fun to make. It's a lot like making meatballs and I used my hamburger press again to make the quinoa patties. There really are endless ingredient combinations that could be created. Hope you enjoy making (and eating) this as much as I did!
Black Bean Quinoa Cakes w/ Roasted Shrimp
Recipe by Laura Ashman Jolna
Makes: 6 quinoa cakes
Makes: 6 quinoa cakes
INGREDIENTS:
FOR QUIONA CAKES:
- 3/4 cup quinoa
- 1-1/2 cups chicken stock (pref low sodium)
- 15 oz can black beans
- 1 small red onion, minced fine
- Roasted baby carrots, diced (approx 1/2 cup)
- Roasted zucchini, diced (approx 1/2 cup)
- 1/2 cup bread crumbs
- 1 egg
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp paprika (I used smoked paprika)
- 1 Tbsp fresh cilantro, chopped
- 1/4 - 1/2 tsp black pepper
- 1/4 - 1/2 tsp salt
- Olive Oil (I used Cilantro & Roasted Onion Olive Oil from The Olive Vineyard )
FOR TOPPING:
- 18 med - large shrimp
- 1/2 cup Greek yogurt
- 2 limes
- fresh cilantro, chopped
INSTRUCTIONS:
- Cook quinoa in chicken stock according to directions (approx 15 min).
- Roast baby carrots at 425 degrees for 30-45 minutes or until tender.
- Roast baby zucchini at 425 degrees for 15-20 minutes or until tender.
- Preheat oven to 400 degrees. Slightly mash black beans in bowl; add quinoa and rest of ingredients through salt. Mix with hands or potato masher until combined. Make patties using hamburger patti press or other mold.
- Bake on lightly oiled baking sheet for 10 minutes on each side (I used the cilantro & roasted onion olive oil to give more flavor).
- For Shrimp: Marinade for 20 min in olive oil, juice of lime, cilantro, salt and pepper. Roast at 400 degrees for 8-10 minutes, just until pink, firm and cooked through.
- For yogurt topping: Whisk together greek yogurt, juice of 1/2 lime, cilantro, salt & pepper to taste.
TO SERVE:
- Top quinoa black bean cakes w/ roasted roasted shrimp (3 each). Add a dollop of yogurt sauce and sprinkle with fresh cilantro.
NOTES:
- I roast all my vegetables in my toaster oven. It's quick and I can set the timer and forget about them!
- I use a hamburger press mold that's available at amazon.com:
Buon Appetito!
Images via: Bella Bella Vita
Delicious!
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