Ok, I admit my Quinoa cakes didn’t turn out like perfect little cakes, more like Quinoa squishy pan fried thingys. Nonetheless, they were delicious! I hope you give them a try!
To cook the Quinoa add:
1 cup quinoa
2 cups water
little bit of salt
Put into a saucepan and bring to a boil. Turn heat down and cover cooking for 18-20 minutes until the water is absorbed and the seeds are tender. Allow cooked Quinoa to cool for a bit.
In a large mixing bowl add:
2 cups cooked quinoa
12 cup to 3/4 cup of your favorite shredded cheese. (I used sharp cheddar in mine)
1/2 cup cottage cheese
I also added a shredded carrot (options are endless, zucchini, red bell pepper, etc.)
About 3 tablespoons whole wheat flour or more to get desired consistency. (could also add panko for a beefier texture. For me, I was trying to eliminate bread for this one.)
A couple scallions or more, I like onion.
A tiny bit of sugar, 1/8 to 1/4 teaspoon should do it.
1/4 teaspoon of cumin
1/4 teaspoon of garlic powder
Add black pepper and salt to taste.
Now form the mixture into cakes, whatever size you want, mine ended up being a little less than a palm size once flattened.
Heat some olive oil in a pan or cooking spray making sure the pan is greased well otherwise they will stick.
Cook for 3 or 4 minutes per side till toasty brown.
I added a fried egg on top with a sprinkling of scallions and sliced avocado on the side.
Are you new to Quinoa? Give it a try, don’t be scared it is really good and oh so healthy! Meat-free, yet protein packed, full of fiber and keeps you filled up! It is similar to rice and can be subbed pretty much straight across the board. These cakes would be good with Tzatziki sauce as well.