Quinoa cakes with eggplant-tomato ragù and smoked mozzarella from Gourmet Magazine, February 2008 (page 54)

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Notes about this recipe

  • Vanessa on June 07, 2013

    Awesome quinoa cakes! Take the advice of the reviewers on Epicurious: cook the quinoa in stock, double the eggs and add some panko. The cakes will hold together beautifully and crisp up nicely. I didn't follow the directions for rinsing etc. (what is that all about anyway?), and I just mashed the quinoa into a 3" biscuit cutter to make a total of six cakes after starting with 1 cup of uncooked quinoa.

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