Quinoa Cakes With Thai Salad Food

QUINOA WITH THAI FLAVORS

Steps:

• Rinse quinoa well in a strainer, and drain. (Do not skip this step, or quinoa will be bitter.) Place in medium-size pot and add 3 cups water. Bring to a boil, immediately reduce heat to very low, cover, and simmer until grains have popped open and are tender and translucent, 10 to 15 minutes. Drain.
• In a serving bowl, combine jalapeño, onion, mango, oil, salt and lime juice. Stir to combine. Add quinoa and toss to combine. Taste for salt. Serve warm or at room temperature. Just before serving, toss in basil and cilantro.

QUINOA CAKES WITH THAI SALAD

Steps:

• Combine the quinoa, carrot, cilantro, scallions, garlic, eggs, pinch of salt and pepper, and breadcrumbs in a large bowl.
• Mix/stir well until combined.
• The mixture should hold together when you form a cake. If it doesn't, you can add a tiny bit of water until it holds together. Wet your hands to keep the mixture from sticking to you while forming the cakes.
• Heat a large skillet over medium-high heat with oil coating the bottom of the pan.
• Add the cakes into the pan and cook them for a few minutes on each side, until golden brown and crisp. Drain on paper towels and repeat until all the cakes have been cooked.
• Combine the romaine, cabbage, carrot, and bell pepper in a bowl. Arrange cucumber slices on top/side. Sprinkle each portion with cashews, cilantro, and scallions. Drizzle with the sauce, serve with quinoa cakes on top or the side, and enjoy!

THAI-STYLE QUINOA CAKES {WITH CREAMY SRIRACHA SAUCE}

Steps:

• Combine the quinoa, carrot, cilantro, scallions, garlic, eggs, a nice pinch of salt and pepper, and breadcrumbs in a large bowl. Stir until well combined. The mixture should hold together when you try to form a cake (if it doesn't, add a little water until they hold together). If the mixture is a little sticky and you're struggling, wet your hands to help you in forming the cakes. Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan. Add the cakes into the pan and cook them for a few minutes on each side, until golden brown and crisp. Drain on paper towels and repeat until all the cakes have been cooked.
• Combine the mayo, coconut milk, sriracha, lime juice, scallions, and garlic in a food processor or blender. Blend until smooth and then season with salt and pepper to taste.
• Toss the romaine, cabbage, carrot, and bell pepper in a bowl. Divide the mixture evenly among serving dishes and arrange cucumber slices alongside the salad. Top with desired amount of quinoa cakes and sprinkle each portion with cashews, cilantro, and scallions. Drizzle with the sauce and enjoy!