Yeah, what the heck? I've never heard of quinoa crab cakes, but this is just the sort of thing that Justin will come up with out of thin air. He paired it with the most delicious side salad in the world.
I know, I know, I'm bragging. Sorry.
1 can lump crab meat
1 cup quinoa
2 cups chicken stock
3 garlic cloves
1 red pepper, chopped fine
1 purple onion, chopped fine
3 cloves minced garlic
1 lemon (juice and zest)
1 tbsp mayo
1/2 cup panko
For the salad:
goat cheese crumbles
3 tbsp Tuscan herb oil
2 tbsp Strawberry balsamic vinegar
1 tsp Dijon mustard
2-3 tsp honey
1. Boil the quinoa in the chicken broth with the bay leaf and 3 cloves of whole garlic. Salt the chicken broth with a teaspoon or so to season the quinoa as it cooks. Cook as indicated on the packaging.
2. Saute the red pepper, onion, and minced garlic in some olive oil until soft. Let it cool and then combine with the cooked quinoa.
3. In the cooled quinoa mixture, add the crab meat, egg, lemon zest and juice, mayo, and panko. Add enough panko until the mixture is moist but not overly wet and sticky.
4. Heat some oil in a pan. Form the crab-quinoa mixture into patties, then saute in the oil until golden brown on each side.
5. For the salad: combine the Tuscan herb oil (basically garlic-herb infused oil; you can make your own if you can't find it in stores), strawberry balsamic (available at Di Olivas oil store), mustard and honey. Adjust the flavors until it's sweet enough for you. Toss the other ingredients together, dress the greens with the dressing, and serve with the warm, crispy quinoa crab cakes.