Nom nom nom.. YEP that’s what you’re going to be saying once you pop these bad boys in your mouth! The quinoa is light but hunger-satisfying, and the lemon zest really makes the simple, fresh flavors pop! These cakes would be great as a side dish at a BBQ or the main squeeze of a vegetarian meal. Any way you decide to enjoy them, you probably need the recipe don’t ya?
What you will need:
- Quinoa, 1 cup
- 2 cups water
- 1 egg + 1 egg white
- 1/4 cup Parmesan cheese
- 1/2 cup fresh parsley, chopped
- 1 medium shallot, minced
- 1 lemon, zested and juiced
- Salt
- Pepper
- Safflower oil (about 3 tablespoons)
- Place 1 cup of quinoa in 2 cups of water; let boil, reduce to simmer, and cook until all liquids are absorbed. Remove quinoa from heat and let it cool completely.
- Once the quinoa is cooled, add egg and egg white, Parmesan, parsley, shallot and lemon juice/zest, salt and pepper (as desired); Mix ingredients by hand for best results.
- Form mixture into patties, should make 8 cakes, but you can make them any size you please! It is best if you allow them to chill in the fridge for an hour or so because they will hold a little stronger. You can definitely cook them right away, just be extra gentle!
- Heat 1 1/2 tablespoons of safflower oil in a skillet over medium-high heat. Add cakes and allow them to brown and form a crust (about 3 minutes), then flip.
Easy as pie! Or I guess easy as cake? Whatever! I like to top mine with avocado, mmm! You know what’s coming next.. Ingredient swaps! Try blue cheese instead of Parmesan; add pureed garbanzo beans for a thicker quinoa cake with more substance; try orange or lime zest/juice instead of lemon; add Sriracha or cayenne pepper for some heat. The possibilities are endless, as always! Do what makes your tummy smile!
Health & Love <3
healthyash 