ll archives: Feta and Butternut Squash Quinoa Cakes with Lemon Sage Aioli

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We sampled at 1 Bushel, 1 Peck's Feta and Butternut Squash Quinoa Cakes and knew we had to share them with you. Follow along for culinary delight!

Ingredients

1 c Red Quinoa, cooked and cooled 1 c Butternut Squash, cubed ½ c Feta Cheese, crumbled 1 Large Onion, thinly sliced 4 Large Sage Leaves 4 Egg Yolks + 1 Full Egg 1/2 c Vegetable Oil + 2 tbs for frying 2 Cloves Garlic ¼ c Bread Crumbs 1 tbs Butter ½ tbs Ground Sage 2 Lemon 1 pinch Cayenne Pepper 1 tsp Sugar 1 ½ tbs Italian Parsley or 4 cups Arugula* Salt Pepper

BEFORE YOU DO ANYTHING!

  • Preheat oven to 400 degrees.
  • Cook quinoa [Note: Remember, it’s a 1:2 quinoa to water ratio].
  • Slice Onion.
  • Zest 1 lemon, then juice that lemon plus one more.
  • In a large bowl, mix quinoa, feta, bread crumbs, and egg.
  • Grate garlic.
  • Chop Parsely.

Quinoa Cakes

  • Toss butternut squash and sage leaves in olive oil, salt, and pepper.
  • Pour squash on baking sheet in a single layer, bake for 25-30 minutes or until the edges are brown and the flesh is fork tender.
  • Allow squash to cool, then fold into quinoa mix.
  • While squash is baking, melt 1 tablespoon of butter over low heat in a large pan over medium low heat.
  • Add onions, salt, and sugar to butter and turn in pan until onions are thoroughly coated. Using a wooden spoon, stir constantly until onions are soft and caramel brown; about 15 minutes
  • Fold onions into quinoa mix.
  • Using a small ice cream scoop, scoop out quinoa mixture ant pat into a flat patty shape with hands, do this until all mixture is used. [Note: This can also be served as a main course, in which case, you’ll want to make the patties a little larger than a golf ball, then flatten them out in in the pan.]
  • Heat 2 tablespoons of vegetable oil over medium-high heat in a large heavy pan until it begins to shimmer. Gently place 4-5 quinoa patties in the oil and cook for 5 minutes on each side or until a rich, brown crust forms on each side.
  • Remove from oil and drain on a rack.
  • Repeat until all quinoa cakes are completed

Lemon and Sage Aioli

  • Pour 4 egg yolks, grated garlic, 2 tablespoons of lemon juice, lemon zest, sage, a pinch of salt, and Cayenne Pepper into the bowl of a food processor.
  • Place top on food processor and blend until yolk mixture is a pale yellow.
  • In a thin, slow stream, add vegetable oil to the yolks until mixture thickens and begins sticking to the sides of the bowl.
  • Add half of the lemon juice and blend until fully incorporated.
  • If aioli is still too thick to pour, add more lemon juice in small amounts until the aioli reaches the consistency of thick salad dressing.

Finishing

  • If serving as an hors d’oeuvre, place patties on plate, drizzle with aioli and top with parsley.
  • If serving as a main dish, toss the arugula in a little olive oil, lemon juice, and salt. Place 1 cup of Arugula on each plate, laying quinoa cakes on top. Drizzle with aioli.