We love quinoa because it's like a protein and starch in one.
Tonight for dinner we had Quinoa Cakes, Pan-fried Zucchini and leftover Greens and Beans. The quinoa cake recipe that I used was good but I am not sure if it was because of my pan but the cakes did not turn out like the pictures I saw on other blogs. I have found another recipe that we will probably try out later this week and I will let you know.
The flavor of the Quinoa Cakes was delicious. Don't get me wrong. They just crumbled when flipping.
Quinoa Cakes:1 cup quinoa
2 cups vegetable stock
1/2 tsp. salt
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. fresh minced oregano (or 1/2 tsp. dried)
2 egg whites
Place quinoa in a fine mesh sieve, rinse under cold running water for one minute, until water runs clear.
Add stock to a small pot, bring to a boil, add quinoa.
Turn heat to medium, partially cover and simmer for 15 minutes.
Turn heat off, let quinoa sit for 5 minutes (water should be evaporated)
Add remaining ingredients to a mixing bowl, whisk to combine.
Add cooled quinoa, mix to distribute spices and egg well.
Heat electric skillet over medium-high heat, or around 375*
Scoop quinoa mixture out with an ice cream scoop into mounds on the skillet (I got 6 cakes)
Press down with a spatula, cover and cook for 5 minutes, flip and cook for another 3-4 minutes, until golden brown.
1 tbsp. EVOO
1 lb. small zucchini, cut into rounds
Salt and black pepper
Add oil to skillet over high heat, add zucchini, salt and pepper.
Sauté' for 5 minutes, until browned and softened.