This Recipe Provided by Success® Rice

Cheesy Jalapeño Quinoa Cakes with Aioli

posted by 1 year ago


1 bag Success® Tri-Color Quinoa

3/4 cup grated Fontina cheese

3 Tbs. gluten free flour

1 Tbs. jalapeño pepper, seeded and finely chopped

2 each green onions (green part only)

1 each egg, lightly beaten

1/2 tsp freshly ground black pepper

Salt, to taste

2 Tbs. extra virgin olive oil

For the Aioli:

1/2 cup mayonnaise

1 each garlic clove, minced

1 tsp. lemon zest

1 Tbs. fresh lemon juice

1/8 tsp. ground red pepper (cayenne)


For the cakes:

Prepare quinoa according to package directions. Place all quinoa cake ingredients except oil in a mixing bowl. Stir until well blended. Season to taste with salt. Meanwhile, heat oil in a large skillet over medium heat. Form quinoa mixture into small patties (about 1/4 cup for each). Place patties a few at a time in heated skillet. Cook approximately 5 minutes per side or until golden brown. Keep quinoa cakes warm while frying remaining cakes. Serve with aioli.
For the Aioli:

Combine mayonnaise, garlic, zest and juice of lemon and cayenne pepper in food processor bowl. Blend until smooth. Season to taste with salt and pepper. Serve with warm quinoa cakes.

*Recipe Tip: Make into smaller one bite size patties for a great appetizer idea for the big game this weekend!

tags:  cheesy jalapeño quinoa cakes with aioli, rice, riviana, quinoa, appetizer
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