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Quinoa Cakes with Spicy Tomato Kohlrabi Noodles
Quinoa Cakes with Spicy Tomato Kohlrabi Noodles
Quinoa Cakes with Spicy Tomato Kohlrabi Noodles
Quinoa Cakes with Spicy Tomato Kohlrabi Noodles
Quinoa Cakes with Spicy Tomato Kohlrabi Noodles
Quinoa Cakes with Spicy Tomato Kohlrabi Noodles
Quinoa Cakes with Spicy Tomato Kohlrabi Noodles
Quinoa Cakes with Spicy Tomato Kohlrabi Noodles

Quinoa Cakes with Spicy Tomato Kohlrabi Noodles

Chef’s Inspiration

In my most early stages of creating plant based menu items, this was one of my first ideas that was initially created as a canape. Once known as the vegan alternative, now the star of the dish with added crunch and brightness.

Preparation

Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal temperature reaches about 165°F/74°C, piping hot. Serve desired amount by plating quinoa cakes on the bottom  and topping the kohlrabi noodles in the centre mimicing a warm salad allowing the sauce to pool into the quinoa cakes. Top with tofu feta.

Nutritional Highlights

This dish is rich in fibre, vitamins (A, B complex, C, D, K), calcium, and iron. Using kohlrabi (a form of cabbage) in this recipe adds a phytochemical powerhouse that may help with fending off cancer, diabetes and high cholesterol while improving liver and kidney function.

Fibre: Fibre dense quinoa, kohlrabi, and tomatoes feed friendly bacteria in the digestive tract. helping to maintain larger populations.

Vitamin A: Providing over 130% of the minimum daily requirement for Vitamin A, this dish supports the immune and inflammatory functions throughout the digestive tract.

Vitamin B Complex: B vitamins are building blocks for a healthy body and help turn other nutrients into energy and maintain a healthy metabolism. Kohlrabi and mushrooms are rich in B vitamins.

Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Bell peppers, kohlrabi, tomatoes, and parsley are excellent sources of vitamin C.

Vitamin D: Mushrooms are the only non-animal food source that naturally contains Vitamin D. Obtaining daily minimum requirements from a restricted diet can be difficult. Consult with your healthcare provider for help in determining vitamin D needs.

Vitamin K: Key to helping regulate the body’s inflammatory process, this dish provides over 150% of the minimum daily requirement. Arugula is high in vitamin K.

Calcium: An important mineral in human metabolism. Sources of calcium in this recipe include kohlrabi, parsley, and basil.

Iron: Eating foods rich in iron such as quinoa, parsley, and pumpkin seeds will help support transportation of vital oxygen throughout the body.

*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.