Saturday, 9 March 2013
This recipe is just one of my favourite ways to prepare it. Feel free to change up the veggies, and the cheese to suit your taste-buds or what is in your fridge. The possibilities are endless! They are great eaten warm or cold, and freeze well. Tuck them into your lunch bag with a side salad for an energizing mid-day meal. However you eat them, I am sure you will love them!
2 cups water
1 cup finely chopped or shredded carrots
2 tbsp finely chopped shallot (onion would do as well!)
Fresh /dried herbs of choice (used dried parsley and thyme in first batch) use slightly more fresh than dried
1 cup grated cheese of choice (used Romano and goats milk mozzarella )
1 tsp salt
½ - 1 tsp Hot red pepper flakes (optional)
1 tbsp arrowroot starch
Bring water and quinoa to a boil, reduce heat , cover with lid, and cook for 15 min. Turn off heat, let sit for additional 5 min. Set aside to cool.
When quinoa is cool enough to work with, mix with rest of ingredients, and pack into greased muffin tins. (I used the bottom of a drinking glass to make the tops flat and compress the cakes nicely)
Bake at 350F for 30 min. Run knife around edges, let sit in pan for 5 min, then gently lift out. Serve warm or cold.