Recipe: Quinoa Cakes with Lemon-Caper-Yogurt Sauce

One of the things my wife and I like about travel is tasting (discovering) new foods and food combinations. (Well, new to us anyway.) And it's always gratifying to be able to recreate those items in our kitchen when we return home.

The back-story for this recipes starts in the Haight-Ashbury neighborhood of San Francisco. Earlier in June we were in the City for a few days. (More about our trip later.) One of our favorite things to do in SF is to walk through Haight-Ashbury. Sometimes we shop; sometimes we just enjoy people-watching. (Side note: Now that marijuana is legal in California, I half expected the Haight to be engulfed in a permanent haze of smoke. It wasn't. In fact, I think I smelled more marijuana on the streets before it was legal.)

This time, we were there around lunch. So we kept an eye out for a nice place to eat. That's how we happened to wander in to the Sparrow Bar & Kitchen. It was friendly and clean. It had an attractive patio in back, and the menu looked interesting. My wife and I split the Quinoa Cake with Lemon-Caper-Yogurt Sauce.

It was great! So when we got home, I decided to see if I could replicate it. I was sort of surprised to discover that, in fact, quinoa cakes are an actual thing. I found several recipes online for them. The recipe below is adapted from one I found on Epicurious. (Here's the link to that original recipe.) My version has a couple of modifications. I'm pretty sure that the quinoa cakes served at Sparrow are made with shallots whereas the Epicurious recipe calls for white onion. So I made that change. Also, one of the variations I found called for baking the cakes rather than frying in oil. That appealed more to my wife and me, so we baked them.

The lemon-caper-yogurt sauce is from a recipe posted on the Food Network website by Giada DeLaurentiis. She posted it as a sauce to accompany salmon cakes. I did not modify the sauce. (Here's the link to that recipe.)

These are my leftover cakes with sauce

At Sparrow they serve the dish with the sauce spread on the plate and the quinoa cakes on top. They also topped the cakes with roasted Brussels sprouts. Also, the Sparrow version of the cakes were more rectangular, and as you can see in the photo, I made mine round. I made the recipe for dinner and had 2 cakes left over, which I reheated for lunch. I didn't have any more roasted Brussels, so my lunch was just the cakes and sauce with some raw veggies on the side..

Quinoa Cakes with Lemon-Caper-Yogurt Sauce

INGREDIENTS

·         1 1/2 cups cooked quinoa, at room temperature

·         2 large eggs, beaten

·         1/4 teaspoon fine-grain sea salt

·         1/4 cup finely chopped fresh chives

·         1 medium shallot, finely chopped

·         1/4 cup freshly grated Parmesan

·         1 clove garlic, finely chopped

·         1 cup whole grain breadcrumbs, plus more if needed

·         Water, if needed

PREPARATION

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, shallots, cheese, and garlic.

Add the breadcrumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the

moisture. You should have a mixture you can easily form into six 1-inch thick patties.

Preheat the oven to 400 degrees. Generously oil a rimmed baking sheet and place the patties on the sheet, being careful not to overcrowd them. (At this point, I also put the Brussels sprouts, trimmed and split in half, on the baking sheet.)

Bake the quinoa cakes and Brussels for 12-15 minutes, until the bottoms are starting to brown. Carefully flip the cakes and bake 5-7 minutes longer until baked through. Serve the cakes topped with sauce and roasted Brussels sprouts.

SAUCE

·         1/2 cup full-fat plain (not sweetened) yogurt

·         1 1/2 tablespoons capers, rinsed, drained and chopped

·         1 tablespoon lemon juice 

·         1 tablespoon lemon zest

In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste. 

What I learned about leadership in Marching Band

I'm writing this during teacher appreciation week. People are supposed to use social media to recognize teachers who made a difference in their lives. I'm already at an age when most of the teachers who made a difference in my education are dead. But if you can consider a band director as a 'teacher,' then I'd like to recognize Fred Nyline who is still alive and who was the associate director of  bands when I was in the University of Minnesota Football Marching Band.

I certainly learned more about leadership from being in the Marching Band than I did in any of my academic classes.

Just in general, the Marching Band was a very important part of my college experience. I grew up on a farm in southern Minnesota and attended Albert Lea Senior High. Albert Lea was a decent size town. But Minneapolis was definitely 'the big city' and student enrollment at The U was twice the size of the whole town of Albert Lea. The band was my niche that gave me a way to connect in the big university. Most of my close friends at the U were fellow band members. I still see several of them.

Marching Band was a big time commitment. But it was fun and satisfying. I was a decent trumpet player, but not a virtuoso by any definition. (Mr. Nyline used to tell us, at hockey and basketball pep band, "We may not be good, but we sure are loud!) In Marching Band, we took the music seriously, but we also had to march and do the routines accurately and with some panache.

When I reported to band at the beginning of my Junior year, I was excited to learn that I'd been chosen to be a rank leader. I don't recall seeking out that position, but it was an honor to be selected. I didn't have anything to do with the music. My role was to make sure that the 10 musicians in my rank knew the routines and marched well on the field.

As rank leaders, we would receive the charts for the week's half-time show in advance. We were supposed to learn the routines and then teach them to the other musicians in the rank. The object was, as the band played the music, each rank would march to the right position on the field ... and at right time.

One week, fairly early in the season, during rehearsal, I lead my rank across the field and we halted with a dramatic flourish. Mr. Nyline stopped the band. He pointed at me and yelled, "Krikava. What are you doing there?" Oops. We were in the right place. But we were 8 beats too early. As we reassembled to try it again, Mr. Nyline growled, just loud enough for me to hear, "Someone said you were supposed to be good."

I didn't really think about it too much at the time. It was a mistake. We corrected it and went on. But at least subconsciously, it must have sunk in because now, 46 years later, I can still remember it like it was yesterday.

Here's what I learned from that incident.

First, "someone said I was supposed to be good." That meant that other people - directors and senior band members - had expectations of me. My mistake had let them down.

Second, it wasn't just me. My mistake affected everyone else in the rank. We all ended up in the right place at the wrong time, but I was the one who was responsible. I had let my rank members down as well.

Third, mistakes happen. You can't let the fear of making a mistake paralyze you. You learn, make a correction, and try to do a better job in the future.

Anyway, from then on, I was extra careful to make sure I understood both the positioning and the timing. I probably made more mistakes. But none were as dramatic nor called down the wrath of Fred Nyline as much as that particular incident.

By the end of my Senior year, I was respected as a band leader, and the lessons I learned being a band leader definitely helped me be a better leader professionally.

So, thank you Fred Nyline.

This my rank from the 1972 Marching Band season. That's me, front row, far left.