Quinoa Goat Cheese and Parmesan Cakes

An ideal way to use up any leftover quinoa, you might end up finding yourself making up pots of quinoa just to make more of these delicious little bites after you try them. They make for a fantastic appetizer or light side along with some tomato chutney or marinara sauce, a legume curry and a lightly dressed leafy green salad to fill out the meal.

I do enjoy vegan meals, but I just can't imagine life without my favorite cheeses. In this case, dill and parsley and a light spicing complement the quinoa to perfection, but when you slice into these cakes that are crispy on the outside but melting with cheesy goodness inside, the experience really couldn't get much better.

My only regret is not doubling this recipe, as I was sharing with friends, but I won't be making that mistake again. I don't have a huge appetite at any given time, but I bet I could have gobbled up all of these in one sitting. They really are a special treat to the palate and, as an added bonus, plenty good for you too.

Quinoa Goat Cheese and Parmesan Cakes

Recipe by Lisa Turner Published on June 23, 2013 Easy and delicious savory quinoa cakes with goat cheese, Parmesan, spices and herbs — crispy on the outside and melt-in-your-mouth creamy on the inside, these flavorful cakes will disappear in no time Print this recipe Ingredients: 1/2 cup soft unripened goat cheese 1 1/2 cups cooked quinoa (1/2 cup dried) 1/3 cup fresh grated Parmesan cheese 2 to 3 tablespoons spelt flour or unbleached white flour 2 green or red chilies, seeded and finely chopped 2 shallots, finely chopped 1/2 teaspoon ground cumin 1/4 to 1/2 teaspoon cayenne, to taste 1 teaspoon dried dill 1/4 cup fresh parsley, finely chopped 1/2 teaspoon sea salt, or to taste fresh cracked black pepper to taste 1 large egg, lightly beaten 3 tablespoons olive oil Instructions: Mash the goat cheese with a potato masher or fork. In a large bowl, combine the quinoa, cheeses, 2 tablespoons of the flour, chilies, shallots, spices, herbs, salt and pepper, egg and 1 tablespoon of the olive oil. Stir until well combined, adding more flour or oil as needed to achieve a fairly moist mixture that can be shaped into roughly 6 small patties. Heat the remaining oil in a non-stick skillet over medium heat. When hot, fry a few patties at a time until golden brown — about 5 minutes each side. Remove and let drain on paper towels. Serve warm with your favorite chutney or tomato sauce. Makes 6 3-inch cakes

More little bites you are sure to enjoy from Lisa's Vegetarian Kitchen:
Brown Rice and Quinoa Cakes with Parmesan
Curried Quinoa and Wild Rice Savory Cakes
Chickpea Patties Smothered in Vegetable Gravy
Spicy Baked Chickpea Koftas

On the top of the reading stack: Roadside Picnic by Arkady and Boris Strugatsky

Audio Accompaniment: Carl Craig