Quinoa Cakes with Angel Sweet® Chutney - SUNSET® Produce

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Quinoa Cakes with Angel Sweet® Chutney


Angel Sweet® Chutney
1 tbsp coconut oil
2 c small dice white onion
1 pint package Angel Sweet® tomatoes
1/2 c golden raisins
1/2 c red wine vinegar
2 tbsp honey
kosher salt to taste

2 c quinoa
2 c low sodium vegetable broth
2 c water
1 1/2 tbsp olive oil
2 tsp kosher salt
2 tbsp coconut oil
2 c small dice white onion
1/2 c finely chopped flat leaf parsley with stems
1/4 c plus 1 tbsp Dijon mustard
1 tsp dried chili flakes
4 eggs
1/4 c unseasoned breadcrumbs
1/4 tsp freshly ground black peppercorns
kosher salt to taste
12 tsp coconut oil for frying


Angel Sweet® Chutney
Preheat medium size skillet to medium high heat. Add coconut oil, onions and a pinch of salt. Cook for about 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 a very low simmer. 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 2 cups of water and 2 cups of low sodium vegetable broth. Add 1 1/2 tablespoons olive oil and 2 teaspoons of salt. Stir and bring to a boil over medium heat, cover and reduce the heat to low.

While quinoa cooks, preheat a skillet over medium heat. Add 2 tablespoons 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 down quickly.

When the quinoa has cooled down, place 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 1/2-inch-thick cakes, roughly about the size of a burger patty.

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.

Serve 3 cakes per person, divide the tomato chutney equally among the servings.

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