Cheesy Quinoa Cakes

Cheesy Quinoa Cakes with a Roasted Garlic and Lemon Aioli
This recipe is ridiculously good.

Ingredients:

• 2 cups cooked quinoa (I cooked mine in vegetable broth with a bit of salt, but not enough to overpower the other flavors in this recipe)

• 2/3 cup grated fontina cheese (fontina cheese is an Italian or Danish cheese you can find in the specialty cheese section of the grocery store. It's delicious)

• 3 tablespoons all purpose flour

• 2 green onions, thinly sliced

• 1 egg, lightly beaten

• 2 teaspoons freshly ground black pepper

• 2 ½ tablespoons extra virgin olive oil

salt to taste

aioli:

• ½ cup light mayonnaise

• 1 head of garlic, roasted

• 1 lemon, zested and juiced

• ¼ teaspoon cayenne pepper

salt and pepper to taste

Directions:
1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
2. Pour oil into a large sauté pan and place over medium heat.
3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)
4. Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
5. For the aioli: Place all ingredients into a food processor, season with salt and pepper and blend until smooth. Pour into a small bowl and serve alongside the warm quinoa cakes.

click here to see how to roast a head of garlic

Rosemary Bread

• 1 cup water
• 3 tablespoons olive oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 tablespoon dried rosemary
• 2 1/2 cups bread flour
• 1 1/2 teaspoons active dry yeast

1. yeast + 1/4 c. warm water, wait 10 min.

2. Add flour, salt, sugar, oil to kitchen aid, and using the dough hook, knead well.

3. Add the herbs & pepper and last 3/4 c. water (I used oregano instead of an Italian blend) and knead some more.

4. Let rise an hour or so in an oiled, covered bowl in a warm place.

5. Punch down, shape however you want your loaf to look or place in a bread pan, cover, and let rise for another hour in a warm spot.

6. Bake at 375 until browned for 20 minutes, then turn up heat on oven to 425 and cook for another 10 minutes.

-A few tips for this recipe. Just before putting loaf in the oven, brush the top of the dough with a beaten egg, or butter and sprinkle with salt and pepper. Lastly, if you want a crispy crust and soft center, spritz the baking bread several times while baking in the oven, with water.