The Chew: Potato Quinoa Cake Recipe

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The Chew: Potato Quinoa Cake

America Ferrera is a talented actress and now producer, who was absolutely thrilled to join Clinton Kelly on The Chew. She revealed that she actually just did her first triathlon, after training for five months. Surprisingly, the hardest part for her was having to deal with being hungry all the time! Because she has to follow a gluten-free diet for health reasons, Clinton wanted to show her how to make a gluten-free recipe that can help keep her fuller for longer. Plus, it tastes good too! His Potato Quinoa Cake is the perfect mixture of store-bought frozen potatoes, frozen spinach, and cooked quinoa. Full of shortcuts to make this recipe easy to put together!

To get the recipe, click next page.

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The Chew: Potato Quinoa Cake Recipe Ingredients

The Chew: Potato Quinoa Cake Recipe

Clinton Kelly’s Potato Quinoa Cakes are the perfect gluten-free dinner to make when you want to eat healthy without going hungry! (gail_thepinkpeppercorn / Flickr)

  • 1 1/2 C cooked quinoa
  • 3 tbsp onion – peeled, grated
  • 1 large egg
  • 1 C parmesan cheese – grated + more for topping
  • kosher salt and freshly ground black pepper
  • 8 oz frozen diced hash brown potatoes – thawed
  • 1 package frozen chopped spinach – thawed, drained, 10-oz
  • 2 lemons – zested, divided
  • 1/3 C olive oil – divided
  • 4 tbsp unsalted butter – divided

For the Mixed Green Salad:

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The Chew: Potato Quinoa Cake Recipe Directions

  1. Preheat the oven to 400 degrees
  2. Put a 12-inch cast-iron skillet in the oven
  3. Meanwhile, in a large bowl, add the thawed potatoes and use a masher or a fork to break them up
  4. Add the cooked quinoa, onion, spinach, egg, zest of one lemon, parmesan, and 1/4 C oil, then fold together
  5. Season with salt and pepper
  6. In the preheated cast-iron skillet, add 1 tbsp oil and 2 tbsp butter
  7. Add the potato mixture in an even layer, smoothing the top
  8. Top with the last 2 tbsp of butter and more parmesan
  9. Put into the oven for 20-25 minutes until golden and crispy
  10. Remove from the oven, let stand for 5 minutes in the skillet, then flip to remove from the pan onto a cutting board
  11. Cut into wedges and garnish with more lemon zest
  12. Serve with a mixed salad and a fried egg on top

For the Mixed Green Salad:

  1. In a medium bowl, add the honey, mustard, shallot, white wine vinegar, and tarragon, then whisk together
  2. Whisk whisking, pour in the olive oil until incorporated
  3. Season with salt and pepper
  4. In a large bowl, add the spring mix, drizzle with the vinaigrette, then toss

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