Quinoa Cakes with
​Tait Farm 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 Chutney (Rhubarb Chutney is pictured)
Sour Cream and chopped 
parsley for garnish (optional)

Heat 2 Tbs. olive oil in sauté pan. Add garlic and onions, sautéing until just soft. Beat eggs in a small bowl and set aside. In a large bowl, add quinoa, breadcrumbs, Parmesan cheese, salt, carrots, and parsley. Add eggs and mix well. In a large skillet, add 1 Tbs. olive oil and heat over medium. Form mixture into small patties and gently add to heated skillet in batches to avoid crowding. Cook until golden, then carefully flip and brown other side.  Transfer to paper towel-lined cookie sheet and cool slightly. Serve with chutney and toppings of choice.   
​Yields approx. 12 cakes.  Unused portions may be stored refrigerated in an airtight container and will keep for several days. ​