Quinoa Cakes/Latkes with Mango, Carrot, & Lime Vinaigrette Salad

I have been obsessed about quinoa recently. I ruled it this week kosher for Passover although as it turns out higher powers deemed it so already! :) I wanted to change it around a bit to keep it interesting so I decided on making quinoa cakes/latkes instead of a straight forward salad. I also wanted to keep it gluten free so I used a potato for binding in addition to an egg, instead of flour.
You might remember when I featured the Champagne mangoes in a recent post and informative readers' comments here. While often you will find green tart mangoes featured in salsas, salads and chutneys, I purposely used ripe sweet champagne. I didn't have to balance the acidity with sugar and added lime and salt to fully enhance the flavors. The crunchy carrot with creamy mango paired beautifully together. I added only a touch of the beets so that the color and texture enhance this salad and paint it slightly with red but won't overpower with a bold stroke. The cooked beet has a different texture from both mango and carrot to give this dish further depth.

Feel free to add ingredients of your choice to the quinoa cake/latke, grated zucchini for example, or a touch of grated cheese. You can serve this in so many different ways the salad on top or under quinoa cake/latke and make it all pretty. Garnish with cilantro leaves. Make sure to get a nice dose of the salad with the quinoa bite, it is sensational! Please read more about quinoa and a bonus quinoa salad in my previous post Quinoa - An Ancient Grain from the Andeans to the Mediterranean.

Quinoa Cakes/Latkes with Mango, Carrot, & Lime Vinaigrette Salad
about 16 cakes/latkes
Quinoa Cakes/Latkes Ingredients:
1 Cup red or regular quinoa
1 Medium/large onion, grated
1 Medium potato, grated
Handful chopped parsley
1 Small carrot, grated
1 Egg
Salt to taste
Freshly ground black pepper
1-2 Tablespoon canola oil

1. Cook quinoa as directed on box with a tad of salt. Let cool.
2. Add to quinoa grated onion, potato, parsley, carrot, egg, salt and pepper and mix. Taste for salt and pepper and adjust.
3. Heat up an oven to 400F. Line a cookie sheet with parchment paper and brush with oil.
4. Form quinoa cakes/latkes at the palm of your hand and lay on cookie sheet.
5. Bake for 20 minutes and flip over with a spatula and cook for additional 10-20 minutes. Do not over crisp the quinoa cake. Cooking time is shorter on flipped side.

Mango, Carrot, Beet & Lime Vinaigrette Salad Ingredients:
2 Champagne ripe mangoes, peeled and julienned
2 Raw small carrots, peeled and julienned
1/2 Medium beet, peeled, boiled till soft and julienned
Juice from 1/2 of medium/large lime
Cilantro leaves from few stalks
Touch of salt

Mix all ingredients. Taste for salt and adjust.