23 Aug Sweet Potato Quinoa Cake Recipe
Here is a tasty and easy, make-ahead recipe. Check out my past post (Aug 15, 2019) about how good the Quinoa seed is for us! I simplified this recipe which was originally in a Mayo Clinic cookbook. Actually a lovely Day One client made this for me as a treat! Thank you, Sharon Blackburn, who might as well be Day One’s test kitchen!
2 Large sweet potatoes (peeled, cooked and mashed)
2 cups of quinoa
3 cloves of garlic OR 1 tsp of garlic powder
3/4 cup of shredded Parmesan
2 TBSP of fresh parsley (cilantro would be tasty too)
1/2 tsp salt
1/4 tsp black pepper
1 tsp Old Bay Seasoning*
1 TBSP of olive oil and brush OR spray
Cook peeled sweet potatoes – you can do ahead of time. I used my slow cooker and mashed them and put in the fridge the night before.
Cook Quinoa as directed on package and you can also do the night before.
Heat oven to 400 degrees. Mix all ingredients. Line baking pans with parchment (this helps so much). Use ice cream scoop to make balls and put on pans like cookies. Flatten out to form a patty. Brush on olive oil OR spray with oil. Bake for 20 minutes until browned. Serve right away with a remoulade sauce which you can make homemade OR buy in the condiment aisle. It’s a spicy mayo-based sauce. I found this brand in Kroger near the seafood area. These cakes store well in the fridge and freezer. I suggest serving two cakes, salad and a veggie – maybe asparagus. ENJOY this nice vegetarian recipe with plenty of protein! Note: My teenaged daughter gobbled these up and ate the leftovers as an after school snack!