Name: Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella
Cook time: 45 min
Total time: 1 1/4 hr
Yield: Makes 4 servings
Ingredients: 1 1/2 cups water; 1 cup quinoa; 1 large egg, lightly beaten; 4 to 5 tablespoons olive oil, divided; 1 1/2 pounds eggplant, cut into 1/2-inch cubes; 1 small onion, finely chopped; 2 teaspoons finely chopped garlic; 1/2 teaspoon dried oregano; 3 tablespoons olive oil; 1 cup grape or cherry tomatoes, halved; 1/2 cup drained bottled roasted red peppers, rinsed and chopped; 3/4 cup water; 1 tablespoon chopped flat-leaf parsley; 1/4 pound smoked mozzarella, diced (1 cup)

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Photo by Romulo Yanes

Food editor Lillian Chou, who is also gourmet's resident runner of marathons, swears by quinoa: "I have so much more energy if I eat it before a race!" And transforming this power grain into crisp cakes topped with a substantial rustic sauce and gooey softened mozzarella creates another compelling reason to love it—it just tastes so good.

Cooks' notes:

·Quinoa cakes can be formed 1 day ahead and chilled, covered.
·Eggplant-tomato ragù, without parsley and mozzarella, can be made 1 day ahead and chilled, covered.

Recipe notes

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