Wednesday, January 30, 2008

Quinoa Cakes with Eggplant-Tomato Ragu

Found this recipe in the February 2008 issue of Gourmet Magazine and knew we had to make it. We made a few changes; added crimini mushrooms and substituted regular mozzarella for the smoked mozzarella in the recipe. The only thing we would do different is not bother with the long instructions for making the cakes. I think we could just fry the cooked quinoa without taking the time to pre-form it into rounds and chill.

Very yummy!

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