Crispy Quinoa Cakes

Add the quinoa, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 12 to 15 minutes. In a small bowl, combine ground flaxseed meal and 2 tbsp warm water, whisk, and set aside.

Add minced garlic, just half the lemon juice, mayo, and a pinch of salt and pepper to a small bowl. Mix the garlic aioli.

Add cooked quinoa, flaxseed mixture, chopped garlic, shallot, French mustard & herb blend, breadcrumbs, and a pinch of salt and pepper to a food processor. Pulse until combined, scraping down the sides of the food processor as necessary. Form quinoa mixture into 6 cakes, each about ½ inch thick. TIP: We suggest wetting your hands before forming the cakes.

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add cremini mushrooms and rosemary and cook until browned in places, 3 to 5 minutes. Sprinkle with salt and pepper and transfer to a plate. Return skillet to medium-high heat with 2 tbsp vegetable oil and add quinoa cakes. Cook until browned and crispy, 3 to 5 minutes per side. TIP: Add more oil as necessary to crisp the cakes.

Add baby arugula, pear, and remaining lemon juice to a large bowl. Sprinkle with salt and pepper, toss, and divide lemony arugula between plates. Top with crispy quinoa cakes and rosemary mushrooms. Drizzle with garlic aioli. Enjoy!