Quinoa Cakes with Rhubarb Chutney

The quinoa cakes store well for several days or can be frozen for an easy appetizer or light lunch anytime!

4 C. cooked quinoa
1 C. chopped onion
2 cloves garlic – minced
2 carrots – grated
3 eggs
1/2 C. Parmesan cheese
1/2 C. bread crumbs
1/2 C. chopped parsley 
1/2 tsp. salt
Olive oil for sautéing
Tait Farm Rhubarb Chutney
Sour Cream and chopped 
parsley for garnish (optional)

Heat 2 Tbs. olive oil in sauté pan. Add garlic and onions, sautéing until just soft. In the meantime, beat eggs in a small bowl – set aside. In a large bowl, add cooked quinoa, breadcrumbs, Parmesan cheese, salt, grated carrots, parsley.  Add eggs and mix well. In a large skillet, add 1 Tbs. olive oil and heat over medium. Form the quinoa mixture into small patties.  Gently add to heated skillet in batches, being mindful not to crowd the pan. Cook until golden brown, then flip carefully and brown the other side.  Transfer to a cookie sheet lined with a paper towel and allow to cool slightly. To serve, top each cake with a spoonful of Rhubarb Chutney, followed by sour cream and parsley. Yields approx. 12 cakes.  Unused portions may be stored refrigerated in an airtight container and will keep for several days. ​