Recipe Archives->Vegetarian->Quinoa Cakes 01

Quinoa Cakes with Eggplant-Tomato Ragu and Smoked Mozzarella
Serves 4
                                                                                
1 1/2 cups water
1 cup quinoa
1 large egg, lightly beaten
4 to 5 tablespoons olive oil, divided

1 1/2 lb eggplant, cut into 1/2-inch cubes
1 small onion, finely chopped
2 teaspoons finely chopped garlic
1/2 teaspoon dried oregano
3 tablespoons olive oil
1 cup grape or cherry tomatoes, halved
1/2 cup drained bottled roasted red peppers, rinsed and chopped
3/4 cup water
1 tablespoon chopped flat-leaf parsley
1/4 lb smoked mozzarella, diced (1 cup)

Bring water and 1/2 teaspoon salt to a boil in a heavy medium
saucepan. Meanwhile, wash quinoa in 3 changes of water in a bowl,
then drain well in a fine-mesh sieve.

Stir quinoa into boiling water and return to a boil, then simmer,
covered, until quinoa is dry and water is absorbed, 20 to 30 minutes.
Remove from heat and let stand, covered, 5 minutes. Transfer to a
large bowl and cool, stirring occasionally, 10 minutes, then stir
in egg.

Line a baking sheet with plastic wrap and lightly brush with oil.
Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into
measure with a rubber spatula to fill it two-thirds full. (If spatula
becomes sticky, dip in water.) Unmold onto baking sheet and gently
pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa
cakes, brushing measure with oil each time. Chill cakes, uncovered,
at least 15 minutes.

Toss eggplant with 1 teaspoon salt in a colander and drain 30
minutes. Squeeze handfuls of eggplant to extract liquid, then pat
dry.

Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of
salt and pepper in oil in a 12-inch heavy skillet over medium heat,
covered, stirring occasionally, until softened, about 5 minutes.
Stir in tomatoes, roasted peppers, and water and simmer, covered,
stirring occasionally, until eggplant is very tender and mixture
is thick (if dry, thin with a little water), about 10 minutes.

Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium
heat until it shimmers. Carefully add quinoa cakes and cook, turning
once carefully and adding remaining 2 to 3 tablespoons oil, until
crisp and golden, 8 to 10 minutes total (pat cakes to reshape with
cleaned rubber spatula while cooking if necessary). Transfer to
plates.

Return eggplant ragu to a simmer and stir in parsley and half of
mozzarella, then simmer, stirring, until cheese just begins to
soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle
with remaining mozzarella.

Printable version: quinoa-cakes01.txt.