In an effort to eat more healthily, we kicked rice to the curb and started eating quinoa. We’ve had the grain before, but, my husband tends to go overboard with new things, so he went to Costco and picked up a 5 lb bag of the thing. Since I hadn’t used it since he purchased it, he kept saying “You know there’s quinoa in there.” Before I actually made a meal using it, I retorted with “Find a recipe, and cook it.” I mean really, you know it’s in there, so cook it! LOL
Anyway, my first meal that included quinoa was Quinoa Cakes with an Eggplant-Tomato Ragu & Smoked Mozzarella. When I told my chef sister I was making that she said “You’re fancy, huh?” It’s sort of an inside joke, so you may not find it funny. To my husband’s surprise, he loved it. He even went back for seconds. As for mini me, she loved the smoked mozzarella and the quinoa cakes.
2 1/2 cups/12 oz/340 g cooked quinoa, at
4 large eggs, beaten
1/2 teaspoon fine-grain sea salt
1/3 cup/.5 oz /15 g finely chopped fresh
1 yellow or white onion, finely chopped
1/3 cup/.5 oz/15 g freshly grated Parmesan
or Gruyère cheese
3 cloves garlic, finely chopped
1 cup/3.5 oz /100 g whole grain bread
crumbs, plus more if needed
Water, if needed
1 tablespoon extra-virgin olive oil or
be made a day ahead. Actually, they
taste better the next day.
1 1/2 pounds eggplant, cut into
1 small onion, finely chopped
2 teaspoons finely chopped garlic
1/2 teaspoon dried oregano
3 tablespoons olive oil
1 cup grape or cherry tomatoes,
1/2 cup drained bottled roasted red
peppers, rinsed and chopped
3/4 cup water
1 tablespoon chopped flat-leaf
1/4 pound smoked mozzarella, diced
1. Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze
handfuls of eggplant to extract liquid, and then pat dry.
oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy
skillet over medium heat, covered, stirring occasionally, until softened, about
and water and simmer, covered, stirring occasionally, until eggplant is very
tender and mixture is thick (if dry, thin with a little water), about 10
1. Return eggplant ragù to a simmer and stir in parsley and half of mozzarella,
then simmer, stirring, until cheese just begins to soften, about 30 seconds.
sprinkle with remaining mozzarella.