Quinoa and Leek Cakes with Lemon Cauliflower Cream, Thyme Mushrooms, and Toasted Hazelnuts

Name: Quinoa and Leek Cakes with Lemon Cauliflower Cream, Thyme Mushrooms, and Toasted Hazelnuts
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 1 cup quinoa; 2 cups water; 1 1/2 cups leek; 2.8 oz onion; 4 cloves garlic; 6 tbsp chickpea flour; 2 tbsp ground flaxseed; 3 tbsp water; 3 tbsp olive oil; 1.1 lb cauliflower; 3/4 cup oat milk; 1 whole lemon; 4 tbsp nutritional yeast; 10.5 oz mushrooms; 2 tsp fresh thyme; 1/3 cup hazelnuts; 1 1/4 tsp salt; 3/4 tsp black pepper; 1/4 cup fresh parsley

An original vegan recipe featuring golden quinoa and leek cakes served over a silky lemon cauliflower cream, topped with thyme-sautéed mushrooms and toasted hazelnuts for a crisp contrast.

25 minPrep

35 minCook

60 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

180 g quinoa (enjuagada)
480 ml water (for cocer the quinoa)
180 g leek (solo the parte blanca and verde clara, chopped fino)
80 g onion (chopped fina)
12 g garlic (chopped; divided)
45 g chickpea flour (for ligar)
14 g ground flaxseed (mezcladas with agua)
45 ml water (for hidratar the lino)
45 ml olive oil (divided)
500 g cauliflower (en floretes)
180 ml oat milk (without sugar)
1 unit lemon (2 tbsp de zumo, dividido)
16 g nutritional yeast (for the cream)
300 g mushrooms (en cuartos)
4 g fresh thyme (leaves solamente)
40 g hazelnuts (tostadas and chopped gruesas)
8 g salt (or to taste, divided)
2 g black pepper (or to taste, divided)
10 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

356 kcal

Calories

11.2 g

Protein

36.8 g

Carbs

19.1 g

Fat

8.4 g

Fiber

28.4 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Tree NutsGluten

Instructions

1
1. Preheat the oven to 400°F / 200°C. Spread the hazelnuts on a small tray and toast for 8 minutes until fragrant. Remove, let cool slightly, and roughly chop.
2
2. Mix the ground flaxseed with 45 ml (3 tbsp) water in a small bowl and let stand for 10 minutes until thickened.
3
3. Place the quinoa in a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.
4
4. While the quinoa cooks, heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the leek, onion, and half of the chopped garlic. Cook for 6 to 8 minutes until tender. Season with a pinch of salt and pepper.
5
5. Transfer the leek mixture to a large bowl. Add the cooked quinoa, chickpea flour, hydrated flax mixture, 1 tbsp lemon juice, half of the chopped parsley, 1/2 tsp salt, and 1/4 tsp pepper. Mix well and let rest for 5 minutes so the chickpea flour absorbs moisture.
6
6. While the mixture rests, boil the cauliflower in salted water for 10 to 12 minutes until very tender. Drain well.
7
7. Place the cooked cauliflower in a blender or food processor with the oat milk, nutritional yeast, lemon zest, the remaining garlic, 15 ml (1 tbsp) olive oil, 1/2 tsp salt, and a pinch of pepper. Blend until very smooth. Keep warm over very low heat or reserve covered.
8
8. Shape the quinoa and leek mixture into 8 compact cakes. If preferred, lightly dampen your hands to make shaping easier.
9
9. Heat 15 ml (1 tbsp) olive oil in a large nonstick skillet over medium heat. Cook the cakes for 4 to 5 minutes per side until golden and firm.
10
10. In another skillet, cook the mushrooms over medium-high heat for 2 minutes to release some of their moisture. Add 15 ml (1 tbsp) olive oil, the fresh thyme, a pinch of salt, and pepper, and sauté for 5 to 6 minutes more until golden. Add a few drops of the remaining lemon juice at the end.
11
11. To serve, spread the lemon cauliflower cream onto the plates. Place the quinoa cakes on top, add the thyme mushrooms, and finish with the toasted hazelnuts and the remaining fresh parsley.
12
12. Serve immediately while hot to enjoy the contrast of the silky cream, golden cakes, and crunchy hazelnuts.

Chef tips

For firmer cakes, chill the mixture for 15 minutes before shaping. The cauliflower cream should be thick yet silky; if needed, add 1 or 2 extra tablespoons of oat milk.

Substitutions

You can replace the hazelnuts with sunflower seeds to avoid tree nuts. Oat milk can be swapped for soy milk or almond milk, and the mushrooms can be replaced with cremini or chopped portobello mushrooms.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon