Quinoa Cakes with Eggplant-Tomato Ragu and Smoked Mozzarella
Quinoa is actually a seed, not a grain, and it is considered a complete protein source.
This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Quinoa Cakes with Eggplant-Tomato Ragu and Smoked Mozzarella
Ingredients
Instructions
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Cook quinoa according to package instructions. Set aside.
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Preheat the oven to 375°F (190°C).
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Slice the eggplant into 1/2-inch thick rounds. Sprinkle with salt and let sit for 10 minutes to remove excess moisture. Rinse and pat dry.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices and cook until golden brown on both sides. Remove from the skillet and set aside.
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In the same skillet, add the diced onion and minced garlic. Cook until softened.
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Add the canned tomatoes, salt, and black pepper. Simmer for 10 minutes.
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In a mixing bowl, combine the cooked quinoa, breadcrumbs, eggs, and chopped fresh basil. Mix well.
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Shape the quinoa mixture into patties and place them on a baking sheet lined with parchment paper.
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Bake in the preheated oven for 15 minutes.
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Remove the quinoa cakes from the oven and top each with a slice of smoked mozzarella.
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Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
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Serve the quinoa cakes with the eggplant-tomato ragu on top.
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Garnish with fresh basil leaves, if desired.
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Enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
