Quinoa Cakes With Eggplant-tomato Rag And Smoked M... Recipe

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Quinoa Cakes With Eggplant-tomato Rag And Smoked M...
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Ingredients
16
Count
Nutrition
536
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Make quinoa cakes: Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.
  2. Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.
  3. Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.
  4. Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.
  5. Make topping while quinoa cooks and chills: Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.
  6. Cook eggplant, onion, garlic, 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 5 minutes. Stir in tomatoes, roasted peppers, 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 minutes.
  7. Cook quinoa cakes: Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.
  8. To serve: 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. Spoon over quinoa cakes, then sprinkle with remaining mozzarella.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 536.25 Kcal (2245 kJ)
Calories from fat 286.46 Kcal
% Daily Value*
Total Fat 31.83g 49%
Cholesterol 51.6mg 17%
Sodium 240.86mg 10%
Potassium 784.27mg 17%
Total Carbs 45.94g 15%
Sugars 12.38g 50%
Dietary Fiber 9.63g 39%
Protein 18.87g 38%
Vitamin C 36.2mg 60%
Iron 9.9mg 55%
Calcium 342.3mg 34%
Amount Per 100 g
Calories 110.05 Kcal (461 kJ)
Calories from fat 58.79 Kcal
% Daily Value*
Total Fat 6.53g 49%
Cholesterol 10.59mg 17%
Sodium 49.43mg 10%
Potassium 160.95mg 17%
Total Carbs 9.43g 15%
Sugars 2.54g 50%
Dietary Fiber 1.98g 39%
Protein 3.87g 38%
Vitamin C 7.4mg 60%
Iron 2mg 55%
Calcium 70.2mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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