Quinoa Cakes Topped with Roasted Red Pepper Walnut Pesto

Posted by: EatFree

>> Gluten-Free, Vegetarian

Turning left-over quinoa or even a batch of freshly-made into these patties alters the texture of this ancient grain altogether by adding the dimension of a thin crisp exterior.  Any fresh red chili goes well with this pesto-I used fresno chili here but if you’re feeling fiery and don’t have kids to feed for this meal, go for the red Thai bird chilis.  Cut down the amount of course as you don’t want the heat of the chili to overpower the vibrant sweetness from the roasted red peppers.


  • 1.5 cups quinoa, well-rinsed
  • 6 red bell peppers
  • 2 tablespoons oil, divided
  • salt and pepper to taste
  • 2 egg yolks
  • 1/3 cup walnuts, toasted and chopped
  • 2 teaspoons garlic, minced
  • 1 to 2 fresno chilis or to taste, chopped finely
  • 1 tablespoon extra-virgin olive oil
  • Chives, chopped (for garnish, optional)


  1. Bring 3 cups of water to a boil.  Add quinoa, bring back to a boil, and them simmer  for 15 to 20 minutes or until quinoa is cooked.  Set aside and let cool.
  2. Preheat oven to 400 degrees Fahrenheit.  Toss red peppers with 1 tablespoon of the oil and roast for 50 to 60 minutes or until skin is well-charred.  Flip over mid-way through cooking time.  Take out and let cool.
  3. When quinoa is cooled, put in tea-cloth and squeeze out all excess moisture.  Add in salt, pepper, and egg yolks.  Mix well.  Shape into 4 inch diameter patties about 1/4 inch thick (should make about eight) and set aside in refrigerator for at least 30 minutes to set.
  4. Meanwhile, peel off skin from red peppers.  Add in walnuts, garlic, chilis, olive oil, salt, pepper and red peppers into food processor and pulse until smooth but still a bit coarse. Set aside.
  5. Heat 1/2 tablespoon at a time of the rest of the oil in frying pan (assuming you’ll cook 4 quinoa cakes at a time).  Brown the quinoa cakes for about 3 to 4 minutes per side.  Top with red pepper pesto, garnish with chives, and enjoy!
This entry was posted on Friday, February 10th, 2012 at 5:00 pm and is filed under Gluten-Free, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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