Crispy Quinoa Truffles with Pesto Recipe

Clearly, I’m on some form of “cake” bandwagon in the intervening time. And never the birthday cake form, though that’s at all times yummy too!  I not too long ago shared a Zucchini & Candy Potato Pancake recipe (and as I look again, I even see that I photographed them on the exact same dish—oops), and now right now I’ve acquired a Quinoa Cake recipe for you. Nevertheless, these aren’t simply any Quinoa Truffles…these are crispy quinoa muffins, flavored with tremendous recent, home made spinach/basil pesto. Pesto out of the jar is simply a type of issues that’s NOT the identical!

My household normally has all types of enter once I’m making an attempt new recipes, and I’ll make issues over a couple of instances to get it proper. Nevertheless, this was a type of (uncommon) events that proper out of the gate everybody simply stated YUM and chowed down. Plus, not solely did these patties find yourself being a hearty addition to a vegetarian dinner evening (we do go for meatless meals a few nights per week, extra on that right here), however they had been nice leftover within the lunch field the subsequent day. I truthfully wished I had made extra. So, for those who’ve acquired a hungry brood, like me, remember to double up on this recipe—you’ll thank your self later!

 

Crispy Pesto Quinoa Truffles

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Crispy Pesto Quinoa Cakes on 100 Days of Real Food

Substances

For the pesto

half
cup
recent basil leaves

half
cup
recent spinach leavescan sub kale

1/three
cup
freshly grated Parmesan cheese

1/four
cup
pine nuts

1
garlic clovecrushed

2
tablespoons
olive oil

For the muffins + cooking

1
cup
quinoacooked in accordance with bundle instructions, about three cups cooked

2
eggs

1/four
cup
whole-wheat flour

half
teaspoon
salt

olive oilfor cooking

salt & pepperto style

recent basilnon-obligatory, for garnish

Directions

For the pesto

In a mini meals processor, mix collectively all of the elements till easy.

For the muffins + cooking

In a big bowl, combine collectively the quinoa, eggs, flour, salt, and pesto till nicely mixed.

In a big skillet over medium-low warmth, add a skinny layer of olive oil. With moist arms, kind the quinoa combination into about 10 muffins and add them to the pan. 

Cook dinner till golden brown on each side, about 10 to 12 minutes complete. Cowl with a lid (if desired) after crisping the edges to assist them prepare dinner all over, including extra oil to the pan if it dries out. Season with salt and pepper.

Serve heat topped with further Parmesan and basil (non-obligatory). Additionally nice leftover. 

Crispy Pesto Quinoa Cakes on 100 Days of Real Food

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Lisa is a spouse, mom, foodie, blogger, and New York Occasions Finest-selling writer who’s on a mission to chop out processed meals.

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