Healthful Appetizer Recipe: Quinoa Cakes with Smoked Salmon

These crispy cakes are the perfect appetizer-- light and bursting with flavor. Even better, they're packed with nutrition. Quinoa provides a healthy dose of protein and fiber, while the addition of smoked salmon charges your system with omega-3 fatty acids. Gluten-free eaters can add this to their recipe repertoire by simply substituting the whole-wheat breadcrumbs with homemade coarse dry breadcrumbs made from gluten-free bread. 

Whip these up at your next fête, and watch them disappear.

Quinoa Cakes with Smoked Salmon

(makes 32 cakes)

Ingredients

• 1 1/4 cups water
• 3/4 cup quinoa 
• 8 ounces smoked wild Alaskan salmon, diced
• 2 large eggs plus 1 large egg white, lightly beaten
• 1/2 cup coarse dry breadcrumbs, preferably whole-wheat 
• 1/2 cup finely chopped scallions
• 1/2 cup finely chopped fresh dill
• 1 teaspoon finely grated lemon zest
• dash of freshly ground pepper
• 6 teaspoons extra-virgin olive oil, divided

Directions

1. Bring water and quinoa to a boil in a medium saucepan. Reduce heat to maintain a simmer, cover and cook until the water is absorbed, 10 to 15 minutes. Transfer the quinoa to a large bowl and spread out to cool, about 15 minutes.
2. Add salmon, eggs, breadcrumbs, scallions, chopped dill, lemon zest and pepper to the quinoa. Combine the ingredients with your hands so that they become one, well-mixed mass.
3. Form 32 small cakes, about 3/4 inch thick and 2 inches wide. Press firmly to hold them together. Place the cakes on a large baking sheet and/or a large plate. Cover with plastic wrap and refrigerate for 30 minutes - 6 hours. 
4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until it shimmers. Reduce heat to medium. Add about one-third of the cakes and cook, carefully turning once with a spatula, about 3 to 4 minutes on each side. Allow the cakes to cook until golden brown.
5. Repeat with the next two batches of the cakes, wiping out the pan between them if necessary, and reducing the heat if the pan gets too hot.
6. Serve alongside a nice salad. Enjoy the cakes warm or at room temperature!

Southwestern Side Dish: Black Bean Quinoa

Quinoa is absolutely a delicious side dish that can be mixed with a large variety of ingredients. You can go a light route and simply mix it with fresh herbs, or your can go for the brighter salad look and mix with some vegetables.

For our quinoa, we wanted to make a fresh-tasting salad with a combination of legumes and vegetables. We mixed in some tomatoes, black beans, and corn for a more southwestern tasting side dish. This could easily be served next to a variety of Mexican dishes, or even as a filling in burritos. Keep reading below for this fantastic, simple recipe!

Black Bean Quinoa Recipe

Ingredients

• 2 cups cooked quinoa (1 cup dried quinoa cooked in a rice cooker with 2 cups water)
• 1/2 cup extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 clove garlic, grated or finely chopped
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 15oz can black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 red bell pepper, roughly chopped
• 2 tomatoes, diced
• 6 green onions, root removed, white and green parts chopped
• 1/3 cup cilantro, roughly chopped

Directions

1. Whisk together the olive oil, cumin, chili powder, garlic, lime juice, salt, and cayenne pepper Set aside.
2. Prepare the quinoa, and quile the quinoa is cooking, rinse and drain the beans, then chop the vegetables. When the quinoa is done cooking, mix together the beans, vegetables, and quinoa in a large bowl. Fold in the spice and oil mixture.
3. Set the quinoa in the fridge for at least 30 minutes to let the flavors blend. Serve at room temperature or chilled.
4. Enjoy!