Quinoa Cakes with Angel Sweet® Chutney

Serves

4Quinoa Cakes with Angel Sweet® ChutneyServes 4

Prep Mins

1515 Mins 60 Mins 75 Mins

Cooking Mins

60

Ingredients

Angel Sweet® Chutney

  • 1 pint package Angel Sweet® tomatoes
  • 1 Tbsp coconut oil
  • 2 cups white onion, diced
  • 1/2 cup golden raisins
  • 1/2 cup red wine vinegar
  • 2 Tbsp honey
  • Kosher salt to taste

Quinoa Cakes

  • 2 cups quinoa
  • 2 cups low sodium vegetable broth
  • 2 cups water
  • 1 1/2 Tbsp olive oil
  • 2 tsp kosher salt
  • 2 Tbsp coconut oil
  • 2 cups white onion, diced
  • 1/2 cup flat leaf parsley with stems, finely chopped
  • 1/4 cup plus 1 Tbsp Dijon mustard
  • 1 tsp dried chili flakes
  • 4 eggs
  • 1/4 cup unseasoned breadcrumbs
  • 1/4 tsp freshly ground black peppercorns
  • Kosher salt to taste
  • 12 tsp coconut oil for frying

Directions

Chutney

  • Preheat medium size skillet to medium-high heat. Add coconut oil, onions and a pinch of salt. Cook for approximately 3 minutes, until onions are soft and translucent, then add the whole tomatoes and raisins. Cook for additional 4 minutes, until the tomatoes begin to blister. As it cooks, add red wine vinegar and honey. Reduce the heat to simmer.
  • Roughly smash the tomatoes, leaving about 1/3 of the tomatoes whole. Reduce the heat to low. Simmer for an additional 25 minutes, until about half of the liquid is reduced. Season to taste and set aside.

Quinoa Cakes

  • Place quinoa in a pot with water and low sodium vegetable broth. Add olive oil and salt. Stir and bring to a boil over medium heat then cover and reduce the heat to low.
  • While quinoa cooks, preheat a skillet over medium heat. Add coconut oil, onions and a pinch of salt. Sweat the onions until softened and translucent, approximately 6 minutes. Transfer to a large bowl and set aside to cool.
  • Once quinoa is cooked and water is absorbed, about 15 minutes, transfer and spread thinly on a baking sheet to cool. Place cooled quinoa into a bowl with the onion mixture. Add parsley, Dijon mustard, chili flakes, eggs, breadcrumbs and ground black pepper. Mix well until evenly combined. Divide the mixture into 12 equal portions, about 1/2 cup each and form ½” thick cakes.
  • Preheat a cast iron or nonstick skillet to medium-low heat. For each cake use 1 teaspoon of coconut oil. Place cakes into the skillet, careful not to overcrowd. Fry until golden brown, about 3 – 4 minutes per side. Transfer to a serving platter and cook remaining quinoa cakes.
  • Divide the tomato chutney equally among the servings.

Share this recipe

Bursting with WOW.
These better-than-chocolate treats are meant to be savored, but good luck with that.
Take me to the berries
Crunchy cukes.
Juicy, refreshing, and available in a few different sizes, these are definitely not your everyday cucumbers.
Take me to the cucumbers
Tomatoes, please.
From kid-friendly snacking ones to the kind that will transform your salad, we’ve got an irresistible tomato for every kind of taste.
Take me to the tomatoes
Peppers for all.
Sweet, spicy, not-so-spicy and always colorful, our peppers like to keep things interesting. And with names like KABOOM!™ and SHAZAM!™, they’re pretty magical, too.
Take me to the peppers.
Certified delicious.
Not just colorful, delicious and amazing, but certified organic, too.
Take me to the organic produce
YOU MAKE ME Pasta Kits
Meal Kits to make life easier and tastier.
Take me to the meal kits
Previous
Next