Spicy Quinoa Cakes with Sweet Mustard Sauce

The sweet and tangy mustard sauce pairs perfectly with the spicy kick to the cakes. It’s just the right amount of heat that keeps your mouth tingling. Don’t be frightened by the list of ingredients. It’s mostly spices that can be altered to what you have in your kitchen. Quinoa is fairly inexpensive and goes a long way. Use this recipe as a start and experiment with different flavor combinations. Try cooking these up and sandwiching them in between a rustic bread for an interesting twist to a veggie burger. Or simply slice up a thick beefsteak tomato and stack on top of the cake with a drizzle of the sweet mustard sauce.

These quinoa cakes are not only packed with flavor and nutrition, but they are gluten-free as well. By making homemade bread crumbs with gluten-free bread you are saving money and making the cakes easier to digest for those who are intolerant. One important thing to mention is the process of soaking the quinoa prior to cooking it.

Soaking grains, nuts, and legumes not only removes the bitter flavor but it allows the body to digest the food and absorb the minerals more easily. Many grains, dried beans, nuts, and seeds contain phytic acid. This acid, also known as the ‘anti-nutrient’ bonds to certain minerals and blocks their absorption in the small intestine. Which means, all of the nutrients that you think you are getting, you are getting less of if not none at all. However, the good news is that soaking helps remove the phytic acid and increases the bioavailability of the minerals they contain. It’s best to soak your nuts/beans/grains for 12-24 hours, but 30 minutes will work if you’re in a time crunch. I prefer to soak overnight so that I can wake up and begin cooking right away.

Quinoa Cakes with Sweet Mustard Sauce

Ingredients:

Cakes: 

1 cup of quinoa; soaked (I prefer red but white will work or a combination of the two)

1 cup of bread crumbs *

5 eggs

1 large red pepper

1 yellow onion

4 0z. diced jalapeno

1/2 tsp minced garlic

1/4 tsp yellow mustard

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp red pepper

1/4 tsp cayenne powder

1/4 tsp curry powder

1/4 tsp paprika

1/4 tsp cumin

1/4 tsp kosher salt

1/4 tsp black pepper

Sauce:

2 tbsp Dijon mustard

2 tsp apple cider vinegar

1 tsp honey

1/2 tsp dark brown sugar

1/4 tsp kosher salt

Directions:

1. After your quinoa has been soaking,you want to rinse thoroughly through a small strainer. If you don’t have a strainer with small enough holes, lay a cheese cloth on top of the strainer and rinse through that. I like to cook my quinoa with a 1:1 1/2 ratio. Some recipes call for more or less water at a desired time, but I find that this gives the grain a perfect consistency. Depending on how long you soaked your quinoa for, your measurement will be different because of the absorption of water. If you soak your grains overnight, you will have a larger measurement. I ended up with 2 cups of soaked quinoa. 

2. Combine your quinoa with water, according to the ratio 1 quinoa: 1 1/2 water. Bring to a boil and then let simmer for 20 minutes.

3. Combine quinoa and eggs and mix thoroughly in a large bowl.

4. Add bread crumbs to the mixture and toss lightly.

5. Next, add the remaining ingredients and mix thoroughly.

6. Make 2 inch cakes and cook on a frying pan for 5-7 minutes on each side or until golden.

7. For the sauce, simply combine all of the ingredients and whisk together.

8. Drizzle the sauce on top of your cakes and dig in!

*To make your own gluten-free bread crumbs combine 8 slices of gf bread and bake in your oven at 350 for 10 minutes. Let cool for a few minutes and then process in a food processor. I like to use the ends of the bread because I think it gives a better texture but any slices will do.