Spring 2014
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Recipe: Quinoa Cakes with Tomato & Ginger Chutney


Tomato and Ginger Chutney
4 small plum tomatoes – cored, seeded, sliced
1 red bell pepper, seeded, diced
6 tbsp sugar
6 ¾ tbsp cider vinegar
4 ½ tbsp red wine vinegar
1 ½ tbsp minced ginger root
1 ¼ tsp mustard seed
½ tsp salt
¼ tsp ground black pepper
¼ tsp crushed red pepper
pinch ground cloves

Quinoa Cakes
1 cup cooked barley
1 cup cooked quinoa
½ pound extra firm tofu - drained and diced
2 tbsp panko breadcrumbs
3 garlic cloves, minced
1 tbsp chopped cilantro
½ tbsp chili powder
1 tsp ground cumin
½ tsp salt
½ tsp ground black pepper
½ tsp ground coriander
2 tbsp vegetable oil


Tomato and Ginger Chutney
In stockpot over medium-high heat, combine all ingredients. Cook, stirring often, until mixture comes to a boil. Reduce heat. Simmer, stirring often, until mixture is reduced by 70% and coats the back of a spoon, 2 to 2½ hours. Cool. Cover and keep chilled until serving.

Quinoa Cakes
In food processor, combine tofu and half of barley. Process until almost smooth, 30-60 seconds. Combine tofu mixture with remaining ingredients. Mix well. Scoop 1/3 cup portions and flatten into a cake, ½ inch thick. Heat oil in skillet and cook cakes until brown, 3-4 minutes on each side. Serve with Tomato and Ginger Chutney on the side.
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