Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.

Chef Art Smith’s Quinoa Bean Cakes with Roasted Red Pepper Sauce

Chef Art Smith's Quinoa Bean Cakes with Roasted Red Pepper Sauce (Photo courtesy Oprah.com)

Chef Art Smith’s Quinoa Bean Cakes with Roasted Red Pepper Sauce (Photo courtesy Oprah.com)

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
Quinoa cakes:
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.
SOURCE: Oprah.com

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