Quinoa Cakes

I love quinoa.  (pronounced : KEEN-wah) This wonderful little super-food packs a big nutritional punch, giving you protein, iron, fiber  magnesium and potassium, just to name some of its benefits. It is naturally gluten free, and it is technically a seed, not a grain. But it behaves in a very grain-like manner, making it a very versatile ingredient to add to your cooking repertoire. It is a great addition to salads, soups, and casserole type dishes alike. A friend of mine recently made a lasagna with it that I am itching to make!

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!

QUINOA CAKES

1 cup quinoa, well rinsed

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

3 eggs

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.