Make the most of late season produce with these gluten free, vegetarian (and majorly delicious) End of Summer Quinoa Cakes.
It may be the beginning of autumn, but it’s pushing 90 degrees here today so I’ve still got summer on my mind. If I wasn’t sitting here writing this post right now I would most definitely be cooling off with a dip in the ocean. But duty calls, because there’s no way I can keep this amazingness to myself!
There is plenty of time to delve into the abyss of pumpkin recipes on Pinterest, but with only precious days left to enjoy beautiful peak season tomatoes, squash, peppers and corn, now is the perfect time to make these End of Summer Quinoa Cakes!
They’re a rendition of the Quinoa Sliders with Green Goddess Aioli recipe I posted awhile back, but because the patties themselves are insane as a stand alone meal or served over a salad, I wanted to create a dish that showcased these beauties on their own.
Chock full of squash and fresh herbs, topped with a roasted corn relish and set on a bed of avocado puree, these quinoa cakes are every bit a celebration of the end of summer.
I made this dish as part of a menu I created for a rooftop soiree with some other local lady bosses, but they’re also a huge hit with the private clients I cook for during the week, so here’s a bonus meal-prep tip: these quinoa cakes are great to store in the fridge and snack on throughout the week! Just reheat them in a 350 degree oven for about 10 minutes or enjoy them cold because they’re awesome that way too.
LOVE QUINOA RECIPES?
End of Summer Quinoa Cakes
- For the quinoa cakes:
- ½ cup coarsely grated zucchini and yellow squash
- 1 egg lightly beaten
- 1/3 cup quinoa cooked and cooled
- ¼ cup plus 2 tbsp. breadcrumbs preferably homemade (gluten free or regular)
- 2 tablespoons freshly grated parmesan
- 1 clove garlic grated
- 1 tablespoon chives minced
- Salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- For the corn relish:
- 1 ear of corn roasted until slightly blackened and kernels removed from cob
- 1 jalapeño roasted, seeds removed and chopped
- ¼ cup Peruvian sweety drop peppers or roasted red bell pepper, chopped
- 2 tablespoons scallions chopped
- 1 tablespoon lime juice
- Salt and pepper to taste
- For garnish optional:
- 1 avocado pureed until smooth
- ¼ cup micro greens
- ¼ cup cherry tomatoes halved
- ¼ cup thinly sliced baby squash
Squeeze the liquid from the grated zucchini by wringing it out in a paper towel or cheesecloth. Combine zucchini and beaten egg in a medium sized bowl. Add quinoa, breadcrumbs, parmesan, garlic, chives, salt and pepper and stir until just combined. Chill mixture for at least 15 minutes.
Using a 1/4 measuring cup as a mold, form round patties by pressing firmly in between the palms of your hands. Heat one tablespoon of olive oil in a skillet over medium heat and when oil is hot, add the patties and cook until crisp and golden, about 3 minutes. Add remaining tablespoon of oil, flip the patties and repeat.
To make the relish, combine corn, jalapeño, peppers, scallion and lime juice in a small bowl. Mix and season with salt and pepper.
To serve, smear plate with avocado puree and top with quinoa cakes. Scatter corn relish over quinoa cakes along with micro greens, cherry tomato and baby squash.