Crispy Quinoa Cakes

Ever since Virginia Ripley’s pre-wedding girlfriend gathering I’ve been wanting to make Quinoa cakes again. That night I didn’t really make them but I did enjoy eating them. Ariane – Virginia’s dear dear friend – who was here from Paris to celebrate Virginia and John – rescued me. I never would have known how to pat them together firmly if Ariane hadn’t shown me. And then she cooked them. And somehow I thought it was a big project so I postponed another shot at them. The truth is – they’re manageable – even on a weeknight.

Then, the other day, when I was sort of cleaning out the cupboard I came across some quinoa and decided the time had come. This revelation coincided with the arrival of Ellie Seltzer – Alan’s step-mother and my dear mother-in-law.

Quinoa is a curious creature. Grain? Vegetable? Protein? This is what Mark Bittman says about quinoa: “If I told you that it’s not a grain at all, but rather a chenopod related to spinach and beets,” would you believe it? Apparently what Bittman says is true. It’s a high protein gluten free seed. There you have it.

After a full afternoon in Court with a good result for my 12-year old client, I came home to relax and cook and welcome my mother-in-law to Los Angeles. Quinoa cakes. Crispy quinoa cakes that is. A salad and leftover Passover brisket. Alan sliced the green onions for me (perfectly I might add) and off we went on another cooking adventure. A big big hit.

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Categories: Dinner, Legumes, Lunch, Side Dishes, Vegan, Vegetarian

One comment

  1. I am just now catching up with Batch 33 and loved seeing this!!! printing out right now.
    & we are very excited that Ariane and Jerome are having a baby 🙂

    Comment by Cindy Ripley on June 7, 2014 at 2:36 pm

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