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
Recipe by Joanne Eats Well With Others at