Quinoa Cakes with Vegetable Ragu

It takes a few tries to get the hang of the quinoa cakes, but once you have that mastered you can put just about anything on top. The cakes need to sit in the refrigerator for at least 30 minutes (or longer is fine), and the ragu sauce can be made ahead and reheated when you crisp the cakes. So this is a perfect make-ahead meal. You can make it with or without sausage.

Adapted from Epicurious. The photo is theirs.

Ingredients

• 1-1/2 cup water

• 1 cup quinoa, rinsed well

• 2 eggs, lightly beaten

• 1/4 cup parmesan

• 1/4 cup toasted almonds, finely chopped

• 3 Tbl. olive oil, divided

• 1 pound bulk Italian sausage (or links with the outer skin removed)

• 1 eggplant, cut into 1/2" cubes

• 1 shallot, finely chopped

• 2 cloves garlic, minced

• 1 cup cherry tomatoes, cut in half

• 1/2 cup jarred roasted bell peppers, chopped

• 1/2 cup diced pieces of mozzarella (optional)

• 1/4 cup chopped parsley

Instructions

1. Bring water to a boil and add the quinoa. Cover and let simmer until the water is absorbed, about 20 minutes. Let sit covered another 10 minutes then put into a bowl and let cool to room temperature.

2. Add eggs, parmesan and toasted almonds to the bowl with the quinoa and stir until everything is combined. 

3. Line a baking sheet with parchment paper if you have it (no problem if you don't, but you should spray the baking sheet with non-stick spray). Take a 1-cup measuring cup and dip it into the quinoa mixture, gently pressing down to compact it to about the 3/4 cup level. Flip it over onto the baking sheet then press down slightly with your hand to make the "cake" about 1" thick. Repeat with all the mixture. You should get around 4 cakes. Wet the measuring cup if it gets too sticky.

4. Put the quinoa cakes in the refrigerator for at least 30 minutes or up to a day in advance. That'll make them stick together better when you cook them.

5. While they cool, make the sauce. If you're using sausage, brown it in a skillet and then set it aside on a paper towel-lined plate. Wipe the oil out of the skillet. Add the olive oil and let it heat up. Add the eggplant, shallot and garlic to the skillet. Stirring frequently, cook until the eggplant is soft, about 10 minutes. Add the cherry tomatoes and bell peppers to the skillet and cook until the tomatoes start to soften and burst, about another 10 minutes. Salt and pepper to taste. If using sausage, return it to the pan. Turn down to a simmer to keep the sauce warm while you cook the quinoa cakes.

6. In another skillet, heat 2 Tbl. olive oil over medium-high heat until it starts to shimmer. Put the quinoa cakes in the skillet and cook for about 5 minutes on each side, turning carefully, until they're brown and crispy. If they start to fall apart don't worry, just push them back together or serve them in pieces if necessary.

7. Optionally add the mozzarella to the sauce and stir just until it starts to melt. Put a quinoa cake on each plate and serve the sauce on top. Sprinkle with parsley and top with parmesan, salt and pepper.