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Herb and Olive Quinoa Cakes with Olive and Walnut Roasted Brussels Sprouts

20 Oct

When bopping around on the great unknown of the internet, I came across a recipe for quinoa cakes.  How had I not thought of it before?  I love quinoa and its nutty, wholesome goodness.  Add some herbs and olives and crisp it up and I’m bound to be a happy camper.  I certainly was.  Though the original recipe called for a kalamata aioli, I chopped up some olives and threw them directly in the patties.  I was really happy with the decision, as it added a meaty, salty bite.  Just make sure you buy already pitted olives.  Pitting them was a pain in the butt.  It was worth it, though.  These quinoa cakes would make a really awesome patty on a veggie burger, though they were definitely a real home run served simply with a lemon wedge and some plain Greek yogurt.

These roasted Brussels sprouts are a great accompaniment.  I loved the saltiness of the olives with the caramelization from roasting the sprouts.  The crunchy walnuts added a perfect contrast in texture.  They would also make a really amazing holiday side.  The overlap in flavors with the quinoa due to the olives and similar nuttiness made this a cohesive, filling meal.

Herb and Olive Quinoa Cakes with Olive and Walnut Roasted Brussels Sprouts

Herb and Olive Quinoa Cakes:

Adapted from Taste With the Eyes

1 cup quinoa

2 cups homemade chicken stock

1/2 cup panko bread crumbs

1/3 cup flat leaf parsley, finely chopped

1/3 cup fresh dill, finely chopped

2 tbs. fresh chives, finely chopped

1/4 cup pitted kalamata olives, roughly chopped

1 tbs. lemon juice

1 tbs. tahini paste

2 large eggs, lightly beaten

1 tbs. canola oil

Kosher salt and freshly cracked black pepper

Bring chicken stock to a boil in a medium sauce pan.  Add quinoa and stir.  Cover and reduce heat to medium.  Cook 15-18 minutes until nearly all of the liquid is absorbed.  Turn off heat and let sit 15 minutes until all liquid is absorbed.  Let cool to room temperature.

Mix together with panko, herbs, olives, tahini, salt and pepper.

Add eggs and lemon and stir to combine.  Form into 6-8 patties about 3″ across.

Heat canola oil in a large pan over medium-high heat.  Add 2-3 patties at a time and cook five minutes per side until golden brown.  Let excess oil drain off on a paper towel lined plate.

Olive and Walnut Roasted Brussels Sprouts:

1/4 lb. Brussels sprouts

2 tbs. olive oil

1/4 cup pitted kalamata olives

1/4 cup shelled walnuts

Kosher salt and freshly cracked black pepper

Preheat oven to 350º.

Combine all ingredients in a shallow baking dish and toss to combine.  Roast about 30-40 minutes or until sprouts are caramelized and easily pierced with a fork, shaking often.

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