Rich baked savory Quinoa and Brie Cake recipes with Sun-Dried Tomatoes, Mushrooms and Herbs served with a Basil Pesto
1 cup quinoa (3 cups cooked)
1/3 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped
1/2 oz (14 g) dried mushrooms, soaked in hot water for 30 minutes, drained and finely chopped
1/3 cup pine nuts, lightly toasted
6 oz (180 g) brie cheese, rind removed and cut into pieces
2 shallots, finely chopped
2 jalapeños, seeded and finely chopped
1 large egg, lightly beaten
1 1/2 cups quick-cooking oats
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon cayenne
1/2 teaspoon sea salt, or to taste
fresh ground black pepper
1/2 cup fresh basil
1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and finely chopped
1/4 cup pine nuts, lightly toasted
1/4 cup olive oil
juice of 1 lemon (3 tablespoons)
Rinse the quinoa and soak for 8 hours or overnight in 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed. Remove from heat, let stand for 5 minutes, then fluff with a fork and transfer to a large bowl to cool.
While the quinoa is cooking and cooling, prepare the remaining ingredients for the cakes and pesto including soaking the sun-dried tomatoes and dried mushrooms and toasting the pine nuts in an unoiled pan over medium-low heat, tossing frequently.
When the quinoa has cooled to room teperature, line a baking sheet with parchment paper and preheat an oven to 425°.
Add all of the remaining cake ingredients into the quinoa and stir until well combined.
With wet hands, shape the quinoa mixture into small cakes roughly 3-inch in diameter and transfer to the baking sheet.
Bake until browned, about 12 minutes per side.
While the cakes are baking, pulse together all of the ingredients for the pesto in a food processor until combined.
Serve the hot brie cakes with pesto on the side.