Wednesday, June 25, 2014

Quinoa Cakes and Tomato Relish

Ever have a really long day that ends in a 3 hour commute because traffic is diverted away from your normal route home? Last night was one of those nights for me and when I walked into the house at 10:00, the last thing I wanted to do was make a meal that required more than a few minutes of effort. I was SERIOUSLY tempted to pop a bag of popcorn but I put my laziness in check and pulled something else together instead. It varies from the Six Week Grind just a bit (part of this meal was scheduled for later in the week) but is still consistent with the terms of the plan. It took about 10 minutes to prepare and at least 3 of that was because I was staring blankly at the refrigerator trying to talk myself out of popping the popcorn I mentioned earlier. Ultimately, I grabbed a few things out of the fridge and came up with today's meal. Bonus: I really liked it and would make it again. The quinoa cakes were purchased so that knocked off about 30 minutes of prep and cooking (score!). I got them at Costco but check out CedarLane Natural Foods's website. As for the tomato relish, you'll need a food processor but it is quick and easy. The recipe is below.

Tomato Relish
1 1/2 cups of small tomatoes*
4 basil leaves
1 clove of garlic, peeled
1 shallot, peeled and halved
2 teaspoons of olive oil
2 teaspoons of balsamic vinegar
Pinch of cayenne pepper
1/2 teaspoon of dried oregano

Place all ingredients into a food processor and pulse until ingredients are chopped and well incorporated. Serve as side salad or condiment for other foods (quinoa cakes, meat, crusty bread, chips, other vegetables** etc.).

* I used a rainbow mix of cherry tomatoes (sweet greenies, balconi yellow, rambling gold and red, etc.) but you can use what you want. You can even use larger tomatoes if you wish. 

** I served my relish over sliced cumber (using the ribbon blade on the spiralizer) and ate it with my quinoa cakes. 

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