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April 10, 2014 - Image 71

Resource type:
Text
Publication:
The Detroit Jewish News, 2014-04-10

Disclaimer: Computer generated plain text may have errors. Read more about this.

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GREEN ONION
QUINOA CAKES
These appealing and tasty disks are
crisp on the outside and fork-tender
throughout. They're wonderful as a
breakfast or brunch entree, topped
with salsa or with strips of roasted red
pepper (OK to use some from a jar
for convenience if it complies with
your kashrut). This is also a fun side
dish or appetizers. You can make the
batter, and even form the cakes, up to
two days ahead of time, and store it —
covered — in the refrigerator. No need
to bring it to room temperature before
frying.
1 cup uncooked quinoa
11/2 cups water
4 scallions, very finely minced
(whites and greens)
'/2 tsp. salt
black pepper
2 large eggs, beaten
butter for the pan
nonstick spray

Combine the quinoa and water in
a saucepan. Bring to a boil, lower the
heat to the slowest possible simmer,
cover and cook (with a heat diffuser, if
available, inserted underneath) until

Green onion-quinoa cakes

the grains are tender, 20-30 minutes.
Remove from the heat, and fluff
with a fork to let steam escape. Add
the scallions, salt, pepper and beaten
eggs, and stir well to combine (it's fine
if the quinoa is still hot).
Meanwhile, melt some butter in a
heavy skillet over medium-low, and
swirl to coat the pan. Lightly spray a
'/4-cup measure (ideally one with a
handle) with nonstick spray, and use
it to scoop the batter, evening off the
top with a knife, to form neat cakes.
Shake the formed batter into the pan,
and cook on both sides until golden
and crisp.
Depending on your pan and your
stove, this will take approximately 5
minutes (or perhaps a little longer) per
side. Serve hot or warm.
Servings: 4-5 (about 10 cakes).

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(SOUTHFIELD)

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711 S Main St.

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Southfield, MI 48034

BIGALORA
(ANN ARBOR)

Royal Oak, MI 48067

248.750.BIGA (2442)

248.544.BIGA (2442)

www.bigalora.com

www.bigalora.com

BACCO
RISTORANTE
29410 Northwestern Hwy.

3050 Washtenaw Ave.
Ste 112
Ann Arbor, MI 48104

Southfield, MI 48037

734.971.BIGA (2442)

www.baccoristorante.com

www.bigalora.com

248.356.6600

1905060

SPECKLED QUINOA SALAD
Fluffy quinoa combines beautifully
with an assortment of colorful
vegetables, apples, currants and
almonds to make a bright lunch
salad, laced with olive oil, lemon and
honey. The contrasting textures are
fun and refreshing — and the palette
becomes even more interesting if
you use red quinoa. Roasted almond
oil can swap in for some or all of the
olive oil. You can add more vegetables
if you like. The amounts and type are
flexible.

1 cup quinoa
11/2 cups water
1 to 2 finely minced scallions
(whites and greens)
handful of flat-leaf parsley, finely
minced
'/2 medium-sized apple, chopped
small
1 medium-sized carrot, minced
'/2 medium-sized red bell pepper,
minced
handful of currants
'/2 tsp. salt (or to taste)
2 Tbsp. fresh lemon juice
2 tsp. light-colored honey
handful of almonds, chopped and
lightly toasted

Optional:
sliced or minced radishes
finely minced red onion
finely minced celery and/or
fennel bulb

10% OFF

TOTAL BILL

Speckled quinoa salad

Combine the quinoa and water in
a saucepan. Bring to a boil, lower the
heat to the slowest possible simmer,
cover and cook (with a heat diffuser, if
available, inserted underneath) until
the grains are tender, 20-30 minutes.
Remove from the heat, and fluff with a
fork to let steam escape, then let it cool
to room temperature. Continue to fluff
as it cools to assure the grains stay
separate. Transfer the cooled quinoa to
a medium-sized bowl.
Add the vegetables and currants, and
stir to combine, sprinkling with the
salt as you go. In a separate small bowl,
combine the olive oil, lemon juice and
honey, and whisk to blend. Pour this
into the quinoa and vegetables, mixing
to thoroughly combine.
Serve at room temperature, or
cover, chill and serve cold. Stir in the
almonds shortly before serving.
Servings: 5 or more.

Mollie Katzen's most recent book is The

Heart of the Plate: Vegetarian Recipes

for a New Generation (Houghton Mifflin

Excludes tax, tip and beverages. With this ad. Banquet Services not included.

Dine in or Carry out. Expires 5/08/14

cw. Brass Pointe cD3-:a

24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner

Wishing you a Happy Passover

SPOSITA'S

RISTORANTE

OUR PETIT FILET DINNER
IS HAPPENING AGAIN!

April 21-25

$21.95

Includes Petite Filet, antipasto plate, side of pasta, salad
and soup potato and vegetable. Dine-in only, not valid
with any other offer.

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Offer Good Friday
Saturday, dine-in
only not valid with
ff any other offer with

food bill

coupon

(248) 538-8954

33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield

Mon-Thurs: 4pm-lOpm • Fri: 11am-11pm
Sat: 4pm-11pm • Sun: 4pm-9pm

Harcourt 2013).

April 10 • 201 ,

71

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