Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli

Name: Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli
Yield: 6 serving
Ingredients: 2 cups cooked quinoa; ⅔ cup grated fontina cheese; 3 tablespoons all purpose flour; 2 green onions, thinly sliced; 1 egg, lightly beaten; 2 teaspoons freshly ground black pepper; 2 ½ tablespoons extra virgin olive oil; salt to taste; ½ cup light mayonnaise; 1 head of garlic, roasted; 1 lemon, zested and juiced; ¼ teaspoon cayenne pepper; salt and pepper to taste

User Reviews

5.0

48 reviews

Excellent

Servings
6
Course
Appetizer, Snacks
Cuisine
Vegetarian

Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli

Joelle Cantu

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Ingredients

Servings

2 cups cooked quinoa
⅔ cup grated fontina cheese
3 tablespoons all purpose flour
2 green onions, thinly sliced
1 egg, lightly beaten
2 teaspoons freshly ground black pepper
2 ½ tablespoons extra virgin olive oil
salt to taste

aioli

½ cup light mayonnaise
1 head of garlic, roasted
1 lemon, zested and juiced
¼ teaspoon cayenne pepper
salt and pepper to taste

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Instructions

For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
Pour oil into a large sauté pan and place over medium heat.
Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)
Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.