Quinoa Sweet Potato Cakes with Avocado Lime Mousse

Yields approximately 10 cakes

Ingredients:

  • 2 medium baked sweet potatoes (skins discarded)
  • 2 C cooked quinoa
  • 2 scallions, chopped
  • 2 garlic cloves, minced
  • 1/2 t sea salt
  • 1/2 t crushed red pepper
  • 1 t cumin
  • 1/4 C olive oil (or Pam Olive Oil Spray)
  1. Preheat oven to 350. Line baking sheet with parchment paper. Place prepared sweet potatoes in a large bowl and use a fork to mash potatoes against sides of bowl until only small chunks of potato appear.
  2. Stir in quinoa, and remaining ingredient - combine thoroughly. Using wet hands, shape quinoa mixture into palm-sized patties, place on prepared baking sheet.
  3. Pour olive oil into a small bowl and use a silicone brush to lightly coat the top of each patty with oil. Bake for 10-15 minutes, until golden brown.

Avocado Lime Mousse

Gluten-free and vegan

Yields approximately 6 servings

Ingredients:

  • 1 avocado, peel and pit removed
  • 1 large garlic clove, smashed
  • 1 Tp. of sesame tahini
  • 1 Tp. olive oil
  • 1 T seasoned rice wine vinegar
  • 1/4 c cilantro sprigs, minched
  • juice of 1/2 lime
  • 1 t honey or agave
  1. Place all ingredients in a high speed blender and pulse until smooth (about 1-2 minutes).

Basic Quinoa Instructions

Ingredients:

  • 2 C rinsed quinoa
  • 3 C chicken or vegetable stock*
  • 1 large garlic clove, minced
  • salt and pepper
  • 1 T evoo
  1. Heat the olive oil over medium-high heat in a saucepan. Saute quinoa, stirring frequently, until just toasted and lightly golden brown (1-2 minutes).
  2. Add minced garlic clove and stir for one minute. Add 3 C stocks and bring to a boil. Place cover on saucepan and turn to lowest heat. Cook for 7-9 minutes.
  3. When liquid is completely absorbed, remove pan from flame and let sit 5 minutes. Fluff with fork.

*NOTE: Some instructions call for more liquid. Quinoas can differ from brand, and this increment worked the best for us at camp. Be prepared to add more liquid, if needed.