Crisp Quinoa Cakes With Almonds, Rosemary and Dijon

1. 1

   Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan.

2. 2

   Bring to a boil, and then adjust the heat so that the mixture bubbles gently.

3. 3

   Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes.

4. 4

   When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.

5. 5

   Heat the oven to 200.

6. 6

   Fold the almonds, shallots, rosemary and mustard into the quinoa, and add a generous sprinkle of salt and pepper.

7. 7

   With your hands, form the mixture into 8 patties.

8. 8

   Put 1 tablespoon olive oil in a large skillet over medium heat.

9. 9

   When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes.

10. 10

    Flip, and brown on the other side, another 4 minutes.

11. 11

    Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil.

12. 12

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.