Parmesan & Herb Quinoa Cakes

Quinoa is having a big moment in the health food world (and has been for a while now) and lately I’ve been seeing quinoa cakes and patties on the menu at some of my favorite restaurants. When cooked, the cakes get a super crunchy crust but still stay light and fluffy inside. It’s a great way to use leftover quinoa and there are endless flavor combinations to try out, although I’m partial to this parmesan and herb version. I served an extra-large version for dinner with sour cream but the possibilities are endless: with poached eggs for brunch, over a green salad, topped with tomato sauce, etc. Mini versions would make a great appetizer too.

Parmesan & Herb Quinoa Cakes:

• Add 1 c. quinoa to 2 1/2 c. cold water, bring to a boil, then lower to a simmer, cover with a lid, and cook for 25-30 minutes, or until tender. Let cool.*
• Lightly beat 3 eggs and combine with 2 c. cooked quinoa in a large bowl.
• Mix in 1/2 c. grated Parmesan cheese, 2 tbsp. each of minced chives and minced basil, 1/2 c. panko breadcrumbs, 3 minced garlic cloves, 1/2 minced yellow onion, and the zest of 1/2 lemon.
• Let mixture stand for a minute so that the breadcrumbs can absorb some of the moisture.**
• Roll the quinoa mixture into 5-6 large balls and place on a plate or baking tray.
• Meanwhile, heat 1 tbsp. butter and 1 tbsp. olive oil in a large skillet over medium-high heat.
• Add in the quinoa balls*** and use the back of a spatula to flatten into disks.
• Cover the skillet with a lid and cook for 4-5 minutes per side, or until golden brown.
• Remove and repeat until all cakes are cooked.
• Divide onto plates and serve with sour cream (optional).

Serves two - three

*This is a great way to use leftover quinoa. Just keep in the fridge and bring to room temperature before mixing.

**If more moisture is needed to form balls, add a little olive oil, beaten egg, or water.

***The cakes will probably need to be cooked in a few batches with more oil/butter added before each new batch.

Strawberry Crostada

This Easter was the first major holiday that my boyfriend and I spent just the two of us, which was a nice change of pace from the usual large family affair. It was a beautiful day in Los Angeles so we opted for a sunny brunch in our backyard, where we lingered over a few mimosas and way too much food for two people. I think a proper brunch should really always have both sweet and savory components, so we enjoyed green eggs with ham (seen here), toasted ciabatta with nutella, jam, or butter and chives, and a strawberry crostada with whipped cream. This free-form rustic pastry is such a snap to make and I love the casual elegance about a dessert like this. The best part is the sticky, caramel-like strawberry juices that form  at the bottom of the crust and baking sheet.


Strawberry Crostada:

• Roll out 1 sheet of de-frosted pie dough* into a 1/4" thickness and place on a non-stick mat or parchment-lined baking sheet.
• Wash and thickly slice 1 lb. fresh strawberries and place in a mound in the center of the dough.
• Meanwhile, combine 3/4 c. sugar, 2 tbsp. flour, 2 tbsp. cold butter, the zest of a lemon, and a pinch of salt until the mixture resembles course sand.
• Pour the sugar mixture over the berries, then fold up the edges of the dough around the fruit.
• Bake in 400°F oven for 30-40 minutes, or until the berries have released their juices and the crust is golden brown.
• Let cool slightly, then divide onto plates and serve with fresh whipped cream.

Serves six

*Or make your own dough. I love the frozen pie crust from Trader Joe's.

Grilled Chicken Chili

Chili is often thought of as slow-cooked winter comfort food, but this quick chicken version is full of freshness. To save time, the chicken is cooked ahead of time (I used a grill but this is a great way to use leftovers or even take some store-bought help with a rotisserie chicken) and then added to a mixture of bell peppers, tomatoes, onions, and spices. I like to keep the chunks of veggies on the large size so that they still hope their shape and remain fresh-tasting. The end result is a healthy chili that’s full white meat chicken and crisp-tender veggies, but still has the iconic chili flavor from the herbs and spices. It’s a dish that’s great on a breezy spring night, and since it’s low in fat you don’t have to feel guilty about adding a little grated cheddar or sour cream on top.


Grilled Chicken Chili:

• Heat 1 tbsp. oil in a small pot and add in 1 1/2 diced onions (reserving remaining 1/2 as a topping at the end).
• Cook onions until soft but not brown, about 10-12 minutes.
• Add in 2 chopped bell peppers,* 1 tsp. chili powder, 1 tsp. ground cumin, 1/4 tsp. red chili flakes, 1/4 tsp. cayenne pepper, and salt.
• Stir to combine and cook for another minute.
• Add in 28 oz. canned peeled tomatoes and juice, crushing each tomato in your hand as you place them in.
• Bring mixture to a boil, then lower to a simmer and cook for 30 minutes.**
• Stir in 2 tbsp. minced cilantro and 1 lb. grilled and chopped boneless, skinless chicken breasts.***
• Simmer for another 20 minutes, then divide into bowls.
• Garnish with raw onion, sour cream, grated cheddar cheese, etc.

Serves two-four

*I like to use contrasting colors, like one red and one yellow.
**If mixture seems a little dry, add in water as necessary. I added in about 3/4 cup.
***Or any comparable cooked, chopped chicken.