Ever since I picked up Heidi Swanson’s latest cookbook, Super Natural Every Day, I’ve been dying to make quinoa cakes. Heidi has an easy looking recipe, that has been calling my name for weeks and weeks. Her recipe, along with every other one I stumbled upon within the blogosphere, is vegetarian, and still incorporates eggs. So I knew I had to try my hand at vegan quinoa cakes. But what a surprise to me when my first recipe trial turned out perfect. I literally squealed in delight when I took my first bite! It’s the simple pleasures in life sometimes. And creating a fabulous recipe is one of mine.
- 2 c. cooked quinoa
- 1/4 c. whole wheat pastry flour For gluten free, use garbanzo bean flour
- 2 tbs. ground flax seeds
- 1/4 c. water
- 1 large carrot, grated
- 1/2 sweet onion, chopped fine
- 2 tbs. chopped fresh cilantro
- 1/4 tsp. paprika
- 1/4 tsp. cumin
- 1 tsp. lemon zest.
- 1/2 tsp. lime zest
- juice from 1 lemon
- pinch of red pepper flakes
- salt and pepper to taste
- fresh salsa to garnish
- 1 1/2 tbs. canola oil
- Preheat oven to 400 degrees.
- Cook quinoa according to directions. Fluff with a fork and set aside.
- Combine 2 c. cooked quinoa with flour, ground flax seeds and water.
- Add grated carrots, spices, lemon and lime zest, and lemon juice. Stir to combine.
- Wet hands with water, and form 6-1″ thick quinoa patties. Pat edges of patties to firm up–rewetting hands with water if needed.
- Place canola oil in stovetop pan and brown patties for 4 minutes on each side.
- Transfer to baking sheet and bake for additional 15-18 minutes until golden brown and crispy.
- Remove from oven and serve. Garnish with salsa, vegan sour cream, and fresh avocado slices.
- **Optional: for a lower fat version, skip the pan sear and put the patties straight into the oven. Bake for an additional 10 minutes until cooked through.
Deliciously moist and savory, with a touch of citrus and spice… and the cakes hold together perfectly. You must try this recipe. Quinoa is a whole grain with all essential amino acids, making it a perfect plant protein source. It’s also high in calcium, magnesium, B12, iron, fiber and plethora of other nutrients. Quinoa is a superfood, and should be in every stocked kitchen!
Green juice recipe of the day:
- 1 c. fresh spinach
- 5 lg. romaine leaves
- 1 cucumber
- 2 apples
- 4 stalks celery
It reminded me of my younger years, playing viola in our high school orchestra. If there was one thing I wish I had stayed with into my adult years it would probably be music. College swept me off my feet and I left music behind, but at least I still have lots of good memories!
~ Peace, Love & Veggies xo