Quinoa Cakes with Smoked Salmon
These crisp quinoa cakes spiked with smoked salmon and topped with lemony sour cream make a lovely appetizer.
Make Ahead Tip: Cover and refrigerate quinoa (Step 1) and lemon sour cream (Step 2) in separate containers for up to 1 day. Form quinoa cakes (Step 3) up to 6 hours ahead.
Tips: Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Most quinoa available in the U.S. has been “scrubbed” of its bitter outer coating--check the label to see if you need to rinse it first.
To make coarse dry breadcrumbs, spread crumbs on a baking sheet and bake at 250°F until dry, 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled Panko breadcrumbs. Find them at well-stocked supermarkets.
To Make It Gluten-Free: Substitute homemade coarse dry breadcrumbs made from gluten-free bread in place of the whole-wheat breadcrumbs.
Keep It Warm: If you need to cook in batches, keep your first batch warm by tenting it loosely with foil. Tenting lets steam escape, preventing sogginess while keeping food warm.
1/2 starch, 1/2 lean meat