Cookwith - Caramelized Ricotta & Quinoa Cakes with Lemon-Honey Yogurt Drizzle
This recipe elevates weeknight protein by blending creamy ricotta and nutty quinoa into crisp-edged cakes—think of them as the magical midpoint between a s...
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Cooking tools:
- Blender
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Microplane
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Plate
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1/2 tsp salt
- 1 1/2 cups whole-milk ricotta cheese (drained if watery)
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup honey, divided
- 1/2 tsp vanilla extract
- 1/2 cup almond flour
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
- 1/4 cup chopped pistachios (plus extra for garnish)
- 2 tbsp olive oil (plus extra for pan)
- 1 1/4 cups plain Greek yogurt (preferably whole milk)
- 1/2 tsp ground cinnamon
- 1/4 cup fresh mint leaves, torn or sliced
- Fresh berries, for serving (optional)
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