Super Bowl Quinoa Cakes with Avocado Lime Dressing
Quinoa Cakes Recipe from: Cannelle et Vanille
Super Bowl with Avocado Lime Dressing from: The Vintage Mixer
Per Serving:
Nutrition Profile Coming Soon.
Quinoa + Sweet Potato Cakes
Makes: 8
Ingredients:
• 1/2 cup quinoa, rinsed
• 1/2 teaspoon salt
• 2 tablespoons olive oil, plus more for frying
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 1 cup grated sweet potato
• 1/4 teaspoon coriander
• 1/4 teaspoon black pepper
• 2 eggs
• 1/3 cup breadcrumbs
• 1/3 cup finely grated parmesan cheese
• 2 tablespoons finely chopped parsley
• 1 tablespoons finely chopped chives
• Greens, radishes, green onions, as garnish
Directions:
1. Bring 1 cup of water to a boil in a small saucepan over high heat. Add quinoa and 1/4 teaspoon of salt. Stir, reduce heat to medium low, cover with a lid, and cook for 20 minutes until quinoa has absorbed all the water and is tender. Set aside to cool.
2. Heat a medium saute pan over medium high heat. Add the olive oil and cook the onions and garlic for 3 minutes. Add the grated sweet potato, 1/4 teaspoon salt, coriander, and black pepper, and cook for another 3 minutes. Set aside to cool slightly.
3. In a bowl, whisk together the eggs, breadcrumbs, parmesan cheese, parsley, and chives. Add the cooled quinoa and sweet potato mixture. Stir to combine.
Per Serving:
Nutrition Profile Coming Soon.
Super Bowl and Avocado Lime Dressing
Makes: 4
Total: 1 hour
Ingredients:
• 1 sweet potato
• 2 large beets
• 1 cup Brussels sprouts
• 1 can chickpeas, drained and rinsed and roasted
• 2 tbsp tablespoons of olive oil or coconut oil
• 1 tsp cumin
• 1 tsp salt
• 1 bundle of kale
• 1 cup bulgur wheat or brown rice
• Almonds
• Micro greens or sprouts
• Honey lime avocado dressing
Directions:
1. Preheat oven to 425°F.
2. Peel, then chop sweet potatoes and beets into similar sized squares, then cut Brussels sprouts in half. Toss the vegetables in olive oil, salt, and cumin. Line a rimmed baking sheet with olive oil or foil, and lay out the vegetables. Roast for 30-40 minutes or until tender and brown on the edges (the Brussels sprouts and beets may need to be removed sooner than the sweet potato).
3. Meanwhile cook bulgur wheat or brown rice. Rinse the grain a few times, pouring off the cloudy water. Then combine the 1 cup bulgur/rice with 2 cups of cold water in a pot on the stove. Bring to a boil, then simmer for 15-20 minutes or until water is absorbed.
4. Next, roast the chick peas.
5. Chop or tear the kale into bite sized pieces and divide into 4 individual bowls. Once the vegetables and chick peas are done, divide into bowls, add micro greens, bulgur wheat/rice, and almonds.
6. Whisk up the avocado dressing and pour over ingredients.
Creamy Honey Lime Avocado Dressing
Ingredients:
• 1/2 large avocado (or 1 whole if it’s small)
• Juice from 1 lime (about 2 tablespoons)
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 tablespoon honey
• 1/4 teaspoon cumin
• 1/4 cup water
Directions:
Add all ingredients to food processor or blender, and mix to dressing consistency.