Torta De Quinua Quinoa Cake Food

CRISPY PARMESAN QUINOA CAKES

Steps:

• To cook the quinoa, rinse it well in a strainer with cold running water for a minute, then place in a saucepan with 3 cups water and a pinch of salt, and bring to a boil. Cover with a lid, reduce to a simmer over medium low heat, and cook for 15 minutes until the water is absorbed. Fluff the quinoa with a fork or spatula, and let it cool for about 5 minutes.
• Add the scallion, garlic, parmesan cheese, parsley, oregano, and panko bread crumbs, 1/2 tsp of salt, and 1/2 tsp black pepper to the quinoa, and toss to combine. Then add the beaten eggs, and stir until the quinoa is moistened.
• Using a 1/4 cup measuring cup, pack the quinoa mixture very firmly into the cup, then tap the cup on a flat surface to get the quinoa cake to release. Repeat with the remaining quinoa mixture.
• In a large nonstick skillet, heat enough olive oil to coat the bottom of the pan over medium heat, then fry the quinoa cakes for 5 minutes on each side, until golden brown. Remove the quinoa cakes to a paper towel to drain. Serve immediately, and enjoy!

TORTA DE QUINUA - QUINOA CAKE

Steps:

• Wash the quinoa well, rubbing it in your hands. You must change the water until it gets clear.
• Then we boil the quinoa in water (3 measures of water and 1 of quinoa) and strain when it's ready.
• Beat the eggs and add them to the quinoa.
• Add the butter and the powdered sugar.
• When all is mixed, pour the mix in a dish and bake it for 20 minutes.
• To make the syrup, boil the water and sugar until it becomes sticky. Add a little liqour of your choice for flavor, such as ammaretto.
• When the cake is ready, cut it in 4 pieces and pour the syrup in the cuts.
• Bake again for 10 minutes to 180º C (350º F) and serve.

CRISPY QUINOA CAKES

Steps:

• Combine quinoa, carrot, Parmesan, basil, garlic, salt, pepper and eggs in a medium bowl; stir until well combined. Stir in panko.
• Form the mixture into 8 patties (about 3/4 inch thick and 3 inches in diameter), using about 1/3 cup for each. Arrange the patties on a parchment-lined baking sheet. Cover and refrigerate for at least 30 minutes or up to 4 hours.
• Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Cook 4 patties, turning once, until golden brown and crispy, 5 to 7 minutes on each side. Transfer to a serving platter and repeat with the remaining 1 1/2 tablespoons oil and 4 patties. (Alternatively, preheat an air fryer to 375°F for 5 minutes. Coat the basket with cooking spray; place 4 patties in the basket and cook until lightly browned, 5 to 7 minutes. Flip, and cook until golden brown and crispy, 5 to 7 more minutes. Coat the basket with cooking spray again and repeat with the remaining 4 patties.) Garnish with basil and serve hot.

TORTA DE SANTIAGO

Steps:

• Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy.
• Stir in the almonds and cinnamon.
• Beat the egg whites until they are stiff, but not dry.
• Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites.
• Pour into 2 greased 8 in layer pans and bake at 350 degrees for 45 minutes or until the cakes are well browned.
• Cool briefly, then remove the cakes from the pans.
• coat with powdered sugar and nuts (optional).