Broccoli Cheddar Quinoa Cakes
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Cook time: 
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Makes: 22 cakes
 
This is one of those recipes that I never measure, so when I did, it took a couple tries to get it right. In one trial, I didn't cut the broccoli as finely as I normally do and it was a bit of a pain to portion out the mixture. Make sure to cut the broccoli into small pieces - mostly ¼-inch, at most.

I use a 2 ounce cookie scoop to make sure they're all the same size (but they are not going to the be same shape - don't sweat it) and then press them down gently with the palm of my hand to flatten before baking. But, play around with the size that works for you. It's a bit more work, but they are delicious and extra crispy when made with a large, rounded tablespoon. (Just keep an eye and reduce the cooking time.)
Lastly, I find the mixture easiest to scoop when chilled - so if you have an hour, go for it (I've even left the whole thing overnight). But, if you don't have the time, or the space in your fridge for a bowl, you can scoop and bake them immediately. The mixture will just be a bit more delicate as your portioning it out.
What you'll need
  • 1 cup uncooked quinoa (or 3 cups cooked quinoa)
  • 1¾ teaspoons kosher salt, plus more for the boiling water, divided
  • 12 ounces broccoli florets
  • 2 eggs
  • 3 tablespoons whole wheat flour
  • ½ teaspoon finely cracked black pepper
  • 6 large cloves garlic, peeled and finely chopped
  • 8 ounces sharp cheddar, grated
How you'll make it
  1. In medium saucepot, combine 2 cups water, quinoa and ¼ teaspoon kosher salt. Bring to a boil; stir once. Reduce heat to low; cover. Cook 15 minutes; remove from heat. Let sit 10 minutes more; uncover and fluff quinoa with fork.
  2. Meanwhile, break broccoli into florets. Bring water to boil in a large saucepot; season with kosher salt. Fill a large bowl halfway with cold water and ice cubes. Carefully add broccoli florets to boil water. Cook 30 seconds; immediately use a large slotted spoon/strainer to transfer to the ice water (alternatively drain in a strainer and then transfer immediately to the ice bath). Toss to cool down, then drain water and remove ice cubes. Blot to remove excess liquid.
  3. Finely chop broccoli.
  4. In large bowl, beat eggs; stir in flour, pepper and remaining salt, just to combine. Stir in broccoli and garlic to coat. Add quinoa and cheddar; mix until completely combined. If you have time, chill 1 hour, or overnight. Otherwise, you can bake them right away, the mixture will just be more delicate when portioned out.
  5. When ready to bake, arrange racks to sit in the top and bottom thirds of the oven. Heat oven to 425°F. Coat two baking sheets with cooking spray or use a paper towel to rub a thin layer of olive oil on the bottom. Using a ¼ cup measure or a two ounce cookie scoop, portion out the mixture, leveling it off and pressing it into the scoop, before releasing. Use your palm to flatten them out. I can usually fit 12 of this size, onto a baking pan (four rows of three).
  6. Bake 15 minutes. Remove both pans from oven; coat with cooking spray, olive oil spray, or brush with olive oil. Flip cakes (if you find that they're resisting, let them sit for one minute, then try again). Return the pans to the oven, making sure to reverse them (bottom to top, and left to right). Bake 10-15 minutes more, or until the cakes are cooked through and nicely golden, but not burnt.
  7. They can be served immediately.
  8. To freeze
  9. Let cool completely. Arrange in a single layer on a rimmed sheet pan; transfer to freezer and freeze 2 hours, or until completely frozen. Transfer cakes to a large freezer safe bag. Label with date three months from today. Thaw cakes overnight (in a lunch bag), or defrost in the microwave, to reheat and serve.
How to plan ahead
• The quinoa and broccoli, can be cooked, blanched, cut and cooled, up to two days ahead of time.
• The entire mixture can be made one day ahead of time, before portioning and baking.
• The cakes can be baked, cooled and frozen (see note in recipe) up to three months ahead of time. Thaw overnight or in the microwave.
Recipe by at https://www.lifeaswecookit.com/broccoli-cheddar-quinoa-cakes/