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Out of the kitchen from Hyatt Escala Lodge at Canyons Resort in Park City, these chefs have the perfect recipe for a vegan, vegetarian and gluten-free dish. The pan seared quinoa cakes will be featured on the new winter menu or you can make it right at home.
Pan Seared Winter Vegetable Quinoa Cakes with Roasted Tomato Coulis and Wild Rocket
For the Quinoa Cakes:
4 Ounces Cooked Quinoa (Red and White)
2 Tablespoons Golden Flax soaked in water
1 Tablespoon Brown Rice Flour
1 Ounce Zucchini, Sauteed and Cooled
1 Ounce Squash, Sauteed and Cooled
1 Tablespoon Shallot, Sauteed and Cooled
1 teaspoon Garlic, Minced
1 Tablespoon, Parsley Minced
Juice of 2 Lemons
Salt and Pepper to taste
DIRECTIONS: In a mixing bowl, combine all ingredients. Season to taste with salt and pepper. Allow to sit for thirty minutes. After allowing to rest, form mixture into 2.5 ounce cakes.
Roasted Tomato Coulis:
Blend Roasted tomatoes in oil with reserved oil. Season to taste with salt and pepper.
For Service: On a stove, heat sauté pan with Grapeseed or blended oil. When just below smoking, place quinoa cakes in pan. Cook until browned, about 2 to three minutes. Flip quinoa cakes and continue cooking until internal temperature reaches 165 degrees. Remove Quinoa cakes from heat. Spread Coulis on bottom of plate. Place quinoa cakes on top of Coulis and top with Wild Rocket. Drizzle with aged balsamic.
