These delicious quinoa potato sandwiches with a rich tomato sauce are gluten-free. It’s a vegan recipe, beautiful to see, delicious to eat.
This sandwich is superb and healthy, the perfect dish for any occasion.
You can serve this special Sandwich on a Tomato Sauce bed (see the picture), and you can also put some Tomato Sauce inside the Sandwich (with Spinach).
Ingredients
4 servings
For the Potato Sandwiches
- 2 pounds large potatoes, cooked and peeled
- 1/2 pound cooked red and white quinoa
- 2 teaspoons salt
- A dash of pepper
- 1 teaspoon garlic powder
For the Sauce
- 1 medium-sized onion
- 6 sun-dried tomatoes
- 1 and 1/2 14.5-ounce cans diced tomatoes
- 1 and 1/2 tins of water (use the empty tomato can)
- 1/2 cup olives
- 1 large glass red wine
- 1 and 1/2 teaspoons minced garlic
- A dash of pepper
- 1 vegetable stock cube
- Sea salt
Other ingredients
Spinach
How to prepare the Quinoa Potato Sandwiches
1. Cook large potatoes until soft.
2. In the meantime finely chop 1 onion and the sun-dried tomatoes and fry both in a pan.
3. Chop the olives and add to the mix together with all other tomato sauce ingredients and cook for at least 30 minutes.
4. Once the potatoes are cooked, cool them down in cold water and peel them.
5. Preheat your oven to 400°F. Add all potato cake recipe ingredients into a large bowl and combine well with your hands until you get a dough-like texture. Spoon the mix into baking rings and place the small cakes onto a baking tray that’s covered with baking paper. If you don’t have baking rings, no problem, just form round patties. Sprinkle some oil on them and bake in the oven for 30 minutes.
6. Once they are done, sauté the spinach in olive oil with a bit of garlic and salt.
7. Plate the dish with tomato sauce first, then add a cake, the spinach, and then place another quinoa potato cake on top.
ChiantiLife 