Mushroom & Feta Quinoa Cakes

I have told you before that sometimes I literally wake up with a recipe idea in my head.  When I put those dreams into action in the kitchen, and then post them here, they tend to be some of my most popular recipes.  See: crab rangoon dip, lemon-lavender greek yogurt pound cake, cinnamon toast crunch dip.

These quinoa cakes, as simple as they sound, were on my mind when I woke up yesterday.  I had mushrooms that were on the brink of death and I am not one to throw away food.  I also had no idea what I was going to post today.  I love salty feta cheese and always have it on hand.  And for some reason, I imagined these as breakfast quinoa cakes and topped them off with an egg, sunny side up!

Mushroom & Feta Quinoa Cakes

I couldn’t have been happier with the way these quinoa cakes turned out.  You can eat them for breakfast, lunch or dinner but hear this: as long as you like quinoa, mushrooms and feta, you will love these.  They are tender, full of flavor and so, so simple.  They can be made ahead and heated just in time for a meal.  You could serve them on slider buns or on mixed greens.  I bet they would also be out of this world with my mushroom herb gravy.  However you serve them, just do it.

Mushroom & Feta Quinoa Cakes

PrintPrint Recipe

Mushroom & Feta Quinoa Cakes

Yield: 8 quinoa cakes

Prep Time: 20 minutes

Cook Time: 10 minutes

A simple and flavorful recipe for quinoa cakes with mushrooms, onions, thyme and feta cheese. Serve with an egg on top, sunny side up.

Ingredients:

for the quinoa:
1 tsp. olive oil
1 tsp. salt
3/4 cup quinoa
1 1/2 cups vegetable broth

for the cakes:
3 tsp. olive oil, divided
1 cup mushrooms, coarsely chopped
2 green onions, chopped
1 clove garlic, minced
1 Tbs. fresh thyme, chopped
dash of soy sauce
salt & pepper to taste
1 1/2 cups cooked quinoa (see above)
3/4 cup feta cheese crumbles
1 egg
1/2-3/4 cup panko bread crumbs
salt & pepper to taste

Directions:

to cook the quinoa:
Heat 1 teaspoon olive oil in a sauce pot. Add the quinoa and salt and toast, stirring occasionally. Add the broth and bring to a boil. COver, reduce to a simmer and cook, stirring occasionally for about 20 minutes, until the water is absorbed and the germ of the quinoa is exposed. Transfer the quinoa to a large bowl.

for the cakes:
While the quinoa cooks, heat 2 teaspoons of olive oil in a large non-stick skillet. Add the mushrooms, green onion, garlic and thyme and cook for 7-8 minutes until the mushrooms are caramelized. Add salt & pepper to taste and stir in the dash of soy sauce.

Remove from the heat and transfer to a large bowl. Add the feta cheese, cooked quinoa (see above) and mix well. Add the egg and 1/2 cup panko and mix well. The mixture should be moist and easily hold together, add more panko as needed.

Use a 1/3-cup measuring cup to measure the mixture and form into eight patties.

Heat 1 teaspoon olive oil in a nonstick skillet. Cook the patties for 3-4 minutes on one side until browned, then flip and cook for 2-3 more minutes on the opposite side.

Mushroom & Feta Quinoa Cakes