Quinoa Cakes with Angel Sweet^® Chutney

Chutney

• Preheat medium size skillet to medium-high heat. Add coconut oil, onions and a pinch of salt. Cook for approximately 3 minutes, until onions are soft and translucent, then add the whole tomatoes and raisins. Cook for additional 4 minutes, until the tomatoes begin to blister. As it cooks, add red wine vinegar and honey. Reduce the heat to simmer.
• Roughly smash the tomatoes, leaving about 1/3 of the tomatoes whole. Reduce the heat to low. Simmer for an additional 25 minutes, until about half of the liquid is reduced. Season to taste and set aside.

Quinoa Cakes

• Place quinoa in a pot with water and low sodium vegetable broth. Add olive oil and salt. Stir and bring to a boil over medium heat then cover and reduce the heat to low.
• While quinoa cooks, preheat a skillet over medium heat. Add coconut oil, onions and a pinch of salt. Sweat the onions until softened and translucent, approximately 6 minutes. Transfer to a large bowl and set aside to cool.
• Once quinoa is cooked and water is absorbed, about 15 minutes, transfer and spread thinly on a baking sheet to cool. Place cooled quinoa into a bowl with the onion mixture. Add parsley, Dijon mustard, chili flakes, eggs, breadcrumbs and ground black pepper. Mix well until evenly combined. Divide the mixture into 12 equal portions, about 1/2 cup each and form ½” thick cakes.
• Preheat a cast iron or nonstick skillet to medium-low heat. For each cake use 1 teaspoon of coconut oil. Place cakes into the skillet, careful not to overcrowd. Fry until golden brown, about 3 – 4 minutes per side. Transfer to a serving platter and cook remaining quinoa cakes.
• Divide the tomato chutney equally among the servings.