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  • This is truly a Hip, Simple, Fabulous™ recipe as it’s packed with flavor, uses protein-rich quinoa and cooks up in minutes. Whether you’re searching for a quick and fun Fall meal, creative sides for Thanksgiving or a flavorful vegetarian dish to wow your gathering friends – Savory Quinoa Pumpkin Cakes are a fast favorite.
  • I’m enjoying a glimpse of Fall weather in NYC this week – leaves turning, squirrels gathering and a crisp tang in the air! How do you know when Fall has begun in your neighborhood? Find this and more recipes at www.cleashannon.com/blog
  • May your Fall season be filled with blessings and many reasons to celebrate!

Ingredients

  • 2 cups cooked quinoa (cook in high quality vegetable broth)
  • 1 cup roasted, seasoned pumpkin, pureed (fresh or canned)
  • 2 eggs, beaten
  • ¼ cup onion, minced
  • ¼ cup carrot, minced
  • ¼ cup celery, minced
  • 1-2 cloves garlic, minced
  • 1 tablespoon + ½ tablespoon olive oil (or sub unflavored coconut oil)
  • 1 teaspoon fresh sage, finely chopped (or sub dry rubbed)
  • ½ teaspoon rosemary (fresh or dry)
  • ½ teaspoon thyme (fresh or dry)
  • 1/8 teaspoon cayenne pepper
  • Sea salt and pepper to taste
4.5 (Rated by 2 moms)
PREP TIME 30 Min READY IN 1 Hr
COOK TIME 30 Min SERVINGS 18
MAIN INGREDIENT Vegetable
MEAL/COURSE Dinner
SEASON/OCCASION Fall
COOKING METHOD Stove-Top
CUISINE Middle Eastern

Preparation

  1. In the medium mixing bowl, combine quinoa, pumpkin and eggs. Thoroughly mix.
  2. Toss ½ tablespoon oil, onion, carrots, celery and spices into pan over low heat. Season with salt and pepper to taste. Cover and allow vegetables to sweat 2-3 minutes.
  3. Remove lid and increase heat to medium. Cook until onions are lightly browned.
  4. Remove vegetables and spices from heat and slowly stir into quinoa mixture until well mixed.
  5. Lightly oil a pan over medium high heat.
  6. Place rounded tablespoons of mixture onto pan and allow to cook 3-5 minutes per side or until lightly browned and firm and cooked through the center.
  7. Serve warm over greens or with a sprinkle of pumpkin seeds.
  8. Enjoy!
  9. © Copyright Clea Shannon 2009-2012
  10. Eat Inspired Today™ LLC
  11. Original recipe: http://www.cleashannon.com/2012/10/21/savory-pumpkin-quinoa-cakes/

Rating

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1 REVIEW

These tasted delicious but I had to add about 3/4 c. whole wheat flour to hold it together because it was falling apart.