Golden quinoa cakes with salsa fresca
Salsa
These cakes are the product of an entirely different initial agenda. You see, I’ve been on a Hatch chile mission, scouring my local Whole Foods every August for the past two years. Ever since testing and falling in love with cookinginvictoria’s (Hi Paula!) delicious Huevos Rancheros (Country-Style Eggs Topped with Pork and Green Chile), I’ve wanted to make them with the chiles preferred by the author’s grandmother. I’ve had close encounters and false promises -- once even tweeting with a foodie acquaintance on Maui: she said her WF had them and jested should she bring some over for me? I should have said yes, because I’ve never found them here in Honolulu until last week. When I saw them, I quickly filled a bag, nearly salivating just thinking about cookinginvictoria’s recipe. As I made a mental grocery list of all the other ingredients I’d need for the porky goodness, it occurred to me that quinoa cakes seasoned with the right combination of spices, Hatch chiles, and some cheddar might be tasty. Topping said cakes with a summery raw salsa might make them even tastier. The results did not disappoint. But don’t worry, I’m going to use the rest of my roasted Hatch chiles for Huevos Rancheros.
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