I’ve decided that with this recent burst of 40(+!!!) degree weather, we are waltzing,sprinting.(and in some parts of the northeast)sledding towards spring.

All of my west-coasters are like, “Uh, wait, what’s that now?” and reaching for their portable space heaters.

To which I reply, train for a half marathon in sub-20 temps for a month straight and then try to tell me that 41 (and three quarters) doesn’t feel a little bit like a sauna. In a good way.

I dare you.


Last night it was so balmy that I even went so far as to ditch my running hat.

(Which is a good thing. Because, well. It’s ugly. Functional. But…ugly.)

(The things we do for our ears am.i.right?)

Let’s just say that 6 miles of hill repeats never felt so good.  It’s amazing what actually being able to breathe properly can do for your lactic acid threshold.


My point being, that I just don’t have the mental fortitude to go back.  And when you can’t go back, the only thing you can do is go forward.

So let’s make golden semolina quinoa collards cakes, shall we?

These babies create the illusion that you’re eating a light meal but still have enough heft to satiate even when it’s cold enough to still require gloves.

Spring is in the air, my friends. And with these on your table…it can also be in your belly.  Win.


Do you guys remember the sushi that I posted last week? It was my submission to the It’s Easy Being Green contest hosted at MarxFoods.  The voting polls for the contest are now open so if you wouldn’t mind heading over and voting for my recipe I would really appreciate it!

Also, I just want to tell you about an awesome eating experience I had at the Whole Foods Bowery last week! They have a new vendor at their Smorgasburg counter – Rice & Miso Everyday. I was lucky enough to have the opportunity to grab lunch there with one of my favorite Whole Foods PR reps and was blown away by how good it us.  We started off our lunch with miso soup (otherwise known as Japanese penicillin) which was perfect given that it was freezing and hailing outside.  Then, I got the bento box, which came with tofu steaks, a hijiki salad, broccoli in a sweet-spicy sauce and two different rice balls – one with a miso sauce and one with black sesame seeds.  The meal was filling without being overly heavy and oh so delicious.  I have a strong desire to go back and try every one of their rice ball flavors. And eat their tofu steaks ever and anon.  In addition, each lunch comes with a free tea, either hot or cold!  It’s definitely worth taking the time to check out if you’re in the area (or even if you’re not!). Thanks to Whole Foods for giving me the opportunity to hang out and eat some awesome {healthy.delicious} food!

I know each Whole Foods across the country has their own local exciting events going on, so if there are any cool things going on at YOUR local Whole Foods, I’d love to know about them! (Perhaps so I can beg the Whole Foods PR team to implement them in my local store :P) #MySmarterCommerce

PicMonkey Collage

One year ago…Carrot and Tahini Soup
Three years ago…Cranberry Tangerine Chocolate Espresso Whole Wheat Bread

Golden Semolina Quinoa Collards Cakes {}
These semolina quinoa cakes are crispy on the outside and creamy cheesy on the inside!
Yield: Serves 6
  • ½ cup quinoa
  • ¼ cup plus 2 tbsp olive oil
  • 1 tbsp minced shallot
  • 2 bunches collard greens, leaves separated from the stems and cut into strips
  • salt
  • freshly ground pepper
  • 1 cup low fat milk
  • ¾ cup finely ground semolina
  • ¼ cup parmesan cheese
  • 1 large egg, beaten
  • 1½ cups panko
  • 3 large egg whites
  1. In a small saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and simmer until the water has been absorbed, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
  2. Meanwhile, in a large skillet, heat 1 tbsp olive oil. Add the shallot and cook over medium heat until softened, about 1 minute. Add the collards and cook until they are wilted, about 6 minutes. Season with salt and pepper. Transfer to a paper towel-lined plate to let cool. Finely chop the collards.
  3. In a large saucepan, combine the milk, 1½ cups water, 1 tbsp olive oil and 2 tsp salt. Bring to a boil. Remove from the heat and slowly whisk in the semolina until very smooth. Return to the heat and cook, constantly stirring, until the semolina is thick enough to hold soft peaks when the spoon is lifted. Remove from the heat. Stir in the quinoa and parmesan cheese. Season with salt and pepper. Let cool for 15 minutes.
  4. Stir the beaten whole egg and the collards into the semolina mix. Pour into an 8×8-inch pan. Let cool at room temperature, then cover loosely with plastic wrap and let refrigerate for 4 hours or overnight.
  5. Cut the chilled semolina mix into 6 rectangles. Put the panko in a shallow dish and season with 1 tsp salt. In another shallow dish, add the egg whites, ½ tsp salt and 1 tbsp water. Dip the cakes into the whites, letting the excess drip off, and then dredge them in the panko.
  6. In a large skillet, heat 2 tbsp olive oil. Add half the cakes and cook over moderately high heat until golden on both sides and the edges, about 6 minutes. Drain the cakes on a paper towel-lined plate. Wipe out the skillet and cook the remaining cakes in another 2 tbsp olive oil. Serve hot.
  7. I served these with a salad of a baby kale/baby swiss chard/spinach salad blend, goat cheese, roasted sweet potato and pomegranate arils tossed with some balsamic vinegar.
Adapted from Food & Wine
Nutrition Information
Serving size: ⅙th of recipe


You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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70 Responses to Golden Semolina Quinoa Collards Cakes {}

  1. Wow, these little quinoa cakes look so darn good! I love quinoa but am getting kind of tired of making it the same ol’ way…this is definitely a new, creative idea!
    And yay for warmer temps for running!

  2. Simply Life says:

    Oh I’m so excited about the sun shining this week- and MELTING THE SNOW!!! =)

  3. Beth says:

    Your collard cakes look wonderful. They’d be perfect for lunch.

    And I agree that everything to do with temperatures is relative. To this Canadian, 40 degrees sounds completely balmy!

  4. bellini says:

    I always get inspired to at more healthily when visit Joanne.

  5. Mary Younkin says:

    The quinoa cakes sound great. Enjoy that 40 degrees, I have a tiny space heater at my feet this morning, just to take the “edge” off my 65 degree office. Ha. It isn’t needed, but I enjoy being warm! (Until it’s time to complain about the Phoenix summers!)

  6. Faith says:

    You are luckier weather-wise than we are now…we had high temps (lol…in the 40/50’s) on Monday but now we’re back to our normal 20’s. Definitely need to make this and simulate spring – it looks incredible! And I voted – good luck, gorgeous!

  7. marie says:

    Haha, so true, us Californians are so wimpy, if we can’t wear flip flops it’s just too cold. I swear you and I are kindred food spirits. Everything you make is right up my alley, I’ve loved every recipe, just haven’t made em’ as fast as you 🙂

  8. Amy says:

    Oh yes, in Minnesota, where by some miracle the temps would reach 40, people would be in shorts. But, when it’s 15 below for weeks on end, and it gets ABOVE freezing so that the snow melts…that IS a heat wave. I, of course, was still freezing and whining like a baby. It was 28 degrees in CA a few weeks ago (at 5am, but still) and I was totally complaining. I’d say my body has acclimated.

  9. Patsy K says:

    Just voted for you! Good luck! I’m sooooo ready for spring and the last couple of days has me getting impatient for it to officially arrive!

  10. My husband would be loving this warm weather for his marathon training too if we didn’t have 2 feet of snow everywhere 🙂 Until it melts he’s confined to the treadmill… Anyway, these cakes sound amazing and I’m always looking for new ways to incorporate quinoa in my diet!

  11. Pam says:

    This looks tasty, a perfect combination of light but filling.

  12. You just made me realize I have been neglecting collards for a really long time now. I need to change that stat! This recipe sounds delicious Joanne! Can’t wait to try it!

  13. You make the fanciest food ever. I mean, I live in the middle of a cornfield. Quinoa is a pretty new thing to us and my grocer just started stocking it. Semolina? I don’t even know what that is. What kind of food blogger am I?

    And, yes, I agree…40 degrees is t-shirt weather! It hasn’t been too terrible this year, but I’m enjoying the 40s we’re getting right now!

  14. Pam says:

    It’s been warmer here too and it feels so good to be outside! The quinoa cakes look crispy, flavorful, and super delicious!

  15. On with spring! On with Semolina! I am in the mood for making cakey things right now. This may be the ticket.

  16. cindspectus says:

    Voted! And I wish I could look cute in winter hats, but nope, no dice. I don’t understand why they look so nice on other people and so awkward and ugly on me!

  17. Mary says:

    These sound fabulous Joanne. I’m on my way over to vote for you. Have a great day. Blessings…Mary

  18. Geni says:

    Just voted! 🙂 These quinoa collar “cakes” look AMAZING! I wish you had a little cafe in LA. Can you skip med school and do that for me? I would frequent it so often you would consider me a stalker. Promise. Take care and glad it has been a balmy 42 for you. I am FREEZING in LA and yes, it’s 45. 😉

  19. How fabulous. I love your running stories… I’m heading over to vote. Have a great Valentine’s with your honey.

  20. These look so good, Joanne, in fact, they’re making me feel very hungry. I never thought about it, but quinoa has the perfect texture for making into cakes like this. I’m embarrassed to admit that I’ve never cooked with collard greens, but I bet my farmer’s market has them, I can’t wait!

  21. Its forecast to be another hot day here today and my friend in another state is going to swelter at 41C (thats 105.8F) but this dish looks so amazing it would be worth all of that heat ;). I just noticed the little motivational statement in the middle of your post and went back for a look and noticed that you put them in all of your posts…how unobservant am I?!!! What a wonderful touch and no wonder I feel positive whenever I read one of your posts…subliminal (to people who are headily unobservant like myself) or out there and motivational, a great idea from a great poster and an all round great gal 🙂

  22. Hotly Spiced says:

    Your quinoa cakes look really good but I can’t imagine jogging in those temperatures! Are you the only one out there or are there really other people who can run in freezing weather? Here in Sydney we don’t cope with anything less than 15C (60F). We are wimps! xx

  23. I totally agree that 40+ degrees starts to feel amazing at a certain point. These look delicious and I’m obviously going to vote for you now!

  24. Eileen says:

    A ha ha! I know exactly what you mean when you say 40F is a sauna. It’s that first day of spring when suddenly everyone is outside wearing shorts and playing frisbee, right? And then maybe it snows the next day, but whatever. 🙂 These savory cakes sound perfect and easy–and I love the idea of throwing them over a plate of salad greens!

  25. Dining Alone says:

    I remember always being so sure spring was coming when I lived in PA and then the calendar would turn to March and we would get a HUGE dumping of snow. 🙂

  26. Nizz says:

    Gorgeous recipe 😉 and I’ll vote for you!

  27. P says:

    Oh hill repeats….I see those in my future half training plan. I think I’ll wait till the weather warms up a bit more to tackle them though 😉

  28. Guru Uru says:

    I’m totally going to vote my friend! And I’m loving this beautiful recipe today 🙂

    Choc Chip Uru

  29. Ashley Bee says:

    This looks like a great, flavorful meal 🙂 Your posts make me want to try running… finding motivation is sooo difficult for me though. Also the fact I live in a really rural area and keep having visions of either random murderers or bears plucking me off the sidewalks if I try.

  30. The quinoa cakes look so good. The entire dish looks amazing. Too bad it’s not sitting in front of me at this moment!! I voted for you 🙂

  31. Katerina says:

    The cakes look absolutely amazing Joanne! A very healthy and tasty dish!

  32. Gloria says:

    I love this quinoa cakes Joanne, really love. Hope to make soon I have quinoa right now!

  33. I wish Spring was in the air in Boston! These cakes sound fantastic and enough to help kick the winter blues here in New England 🙂

  34. I am loving all of these collard recipes Joanne! Off to vote for you…

  35. I bet you look adorable in a running hat!

    And these collards are just gorgeous. I may just have to make this for dinner tonight!

  36. teresa says:

    gosh that is a gooood looking plate, YUM!

    i know what you mean, isn’t it heavenly! i could practically see cartoon birds when i walked out my door this morning!

  37. Juliana says:

    Joanne, this semolina and quinoa sound so good…I must confess that the only way that u have used semolina in my kitchen was to bake bread…and now I can use with quinoa, thanks for the inspiration. Nice meal!
    Hope you are enjoying your week 🙂

  38. Ashley says:

    Oh man! What a fun recipe! This weather has been such an improvement over the ickiness we’ve had here as of late…

  39. Kari says:

    When you said 40, I automatically thought 40’C, which is what it has been here, and is something like 110′ in your F system. And then it took me whole seconds to work out how that went with snow and several seconds more to finally catch on. I think I need another cup of coffee.

    I am glad you have some slight easing of your freezing temperatures, and think this dish would go a long way to balancing out whatever the outside temperatures are!

  40. Reeni Pisano says:

    I am such a sucker for any kind of cakes! These look and sound exceptionally good! I wish I had a Whole Foods in my town – I get so jealous seeing all the yummy stuff going on! I voted – good luck!

  41. Katie says:

    Yes, 41 degree days are a treat. I love seeing New Yorkers sitting outside in that kind of weather. You’ve got to enjoy it while it’s here. These cakes look delicious and light. Yum!

  42. Of course you have my vote! Our temperature is nearly the same here but in Celsius. I can feel that fall is on its way though 🙂

  43. Annie Patz says:

    Oh man, those quinoa collard cakes look flippin’ delicious! As for the weather, I will trade places with you, it’s a whopping 80 degrees down here in Florida, we didn’t even have a winter 🙁

  44. Audra says:

    I need to get onto the Quinoa bandwagon. These look wonderful! And yes- this weather is crazy- I am crossing my finger it only gets warmer from here on out!

  45. I’m also loving this “warm” weather, although it’s still sort of impossible to run in Boston because of all the snow and ice that somehow still hasn’t melted. I love the sound of these quinoa cakes – I never would have thought to add semolina!

  46. That Girl says:

    I think if I lived on the East Coast, I would only train for December marathons. That way, my training would be in the cool autumn air.

  47. Baby Shower says:

    This is a good statement mate, I would prefer the same. It really make sense.

  48. In my part of the world its made a littl differently, nevertheless I love your version. like to add a dollop of sour cream and fresh-chopped chives as garnish as it also serves a purpose other than calories: the refreshing, tangy coolness from the sour cream against the warm rich semolina quinoa cake…and the addition of collards – it just really takes these flavors to another level.Creams good. Perhaps i indulge for I’m not a marathoner 🙂

  49. This sounds fantastic! Great way to use semolina and quinoa.

  50. Debbie says:

    The collard cakes look so good to me….wow. Love Whole Foods. We have one a bit of a distance away but when we go there I could stay for hours!!!

  51. Don’t knock peanut butter. Not only is it delicious and versatile, it delivers many of the same benefits as more expensive tree nuts, such as improving cholesterol and lowering risk of heart disease.

  52. 40 definitely seems so nice!! it was a nice way to ease back into winter after a weekend in key west 🙂 i need to get over it and try collards myself!

  53. I love the sound of these quinoa cakes. Hope the weather stays nice for you. It’s been nearly 50 here everyday so I’ve been taking walks/runs in the afternoons, cant’ pass up the sunshine!

  54. london bakes says:

    Oh yes, I want to believe that spring is in the air. I reckon we can eat our way there.

  55. Those really sound delicious, Joanne! There’s nothing like a crispy crust to reel me in 🙂 We reached 42 here yesterday and it felt great!

  56. Karis says:

    40s sounds amazing. Highs in the teens this weekend here in Wisconsin but 43 predicted for Monday! Your Whole Foods sounds a lot cooler than mine, maybe the ones in DC area are better…my husband had an interview there today and he said it went well 🙂

  57. tigerfish says:

    I like the idea of this semolina-quinoa cake, esp when it is perfectly browned and so crisp-looking!

  58. elly says:

    It was in the 30s (and sunny!) here yesterday, and it was basically a heat wave. 🙂 These cakes sound great. I love quinoa cakes, and the semolina is a great addition. I have all this semolina at home and never know what to do with it.

  59. I’m so happy to hear that Spring is coming for you! 🙂 Autumn is coming for me and I’m so excited. 🙂 I cannot wait!! Funny how each change of season is so precious. Going to vote for you now. 🙂 xo

  60. I like the use of collards here – you don’t see them used very often. I just tried them for the first time ever last year! These cakes look yummy and crispy.

  61. Oh my gosh… those cakes look so good! Yum. And they are so much healthier than grilled potatoes.

  62. It is so true how the ‘usual’ temps reset what feels cold or hot to you. I remember one track practice in college where we had a recruit there from TX. It was like 60 that day and we were all practicing in shorts and tanks. She had on full sweats 🙂

    I could completely go for some of these over those greens. Looks great!

  63. Johanna GGG says:

    collards and whole foods are two things we lack in Australia – well we are on the kale wagon so maybe collards will be nice – love this healthy sort of cake 🙂

  64. […] One year ago…Sweet Potato Cream Pasta with Kale, Golden Semolina Quinoa Collards Cakes […]

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