Chef Art Smith’s Quinoa Bean Cakes with Roasted Red Pepper Sauce isn’t a dish served at Homecomin’ Florida Kitchen at Disney Springs. But it is a dish he created for Oprah.com. Chef Art was Oprah’s personal chef for a decade. Today I am celebrating the 1 year anniversary of Chef’s Central Florida restaurant — a day I know will be filled with fab fried chicken and hummingbird cake. I made these bean cakes this morning so that I have a healthful meal at home after a long day. I love the balance Chef Art strives for in his life. It’s okay to indulge every now and then, but it’s important to plan ahead and get right back into a healthful routine.
Chef Art Smith’s Quinoa Bean Cakes with Roasted Red Pepper Sauce
Yield: 6 servings
Roasted red pepper sauce:
1 tablespoon olive oil
1/2 cup chopped onion
1 cup chopped roasted red pepper for a jar
1/2 cup low sodium chicken broth
1/4 cup plain almond or cashew milk
1 tablespoon fresh basil leaves
1 cup quinoa, rinsed
3 large eggs
1 tablespoon freshly grated Parmesan cheese
1 tablespoon freshly chopped parsley
1 tablespoon finely chopped green onions
1 teaspoon hot pepper sauce
1/8 teaspoon salt
1 (15-ounce) can white beans, rinsed, drained and mash lightly with a fork
1/4 cup whole-grain breadcrumbs
2 tablespoons olive oil
1. To prepare the roasted red pepper sauce, heat the olive oil over medium heat in a heavy-bottomed sauce pot. Add the onion and cook for 3 minutes or until translucent. Add the roasted red pepper, chicken broth and almond or cashew milk. Simmer for 10 minutes and add the fresh basil. Cook for 1 minute and then transfer everything to a blender and blend on high until creamy. Keep warm.
2. To prepare the quinoa, rinse the quinoa under cold running water. Place the quinoa in a medium saucepan and cover with 2 cups cold water. Bring to a boil and immediately reduce to a simmer. Cover with the lid slightly ajar and continue to cook over low heat for 15 to 20 minutes, or until the quinoa is puffed and you see a little white ring release from around the quinoa. Remove from the heat and let cool to room temperature and set aside.
3. In a large bowl place the eggs, parsley, green onions, salt and hot pepper sauce. Beat lightly with a fork. Add the lightly mashed beans, bread crumbs and quinoa. Stir to combine with a wooden spoon. The mixture will be a little sticky, so I lightly dampen my hands when forming the cakes. Heat a nonstick skillet on medium heat with 2 Tbsp. of olive oil. Fry the cakes, in batches, until crispy on the outside. Flip the cakes and crisp the other side. Transfer to a plate in the oven and keep warm until the other cakes are finished.
4. Place 1/4 cup of roasted red pepper sauce on 6 plates. Top with 2 quinoa cakes and serve with cooked broccoli or green beans.