Quinoa Cakes

Adapted from tosimplyinspire.com recipe

Learning to cook quinoa is essential to increasing the whole grains that you include in your diet. Although PCRM considers quinoa a "grain" it is actually a seed. It is packed with protein, iron and potassium. You can cook it on the stove or for convenience the microwave.

Cooking Quinoa in the Microwave:

• 1 cup quinoa, rinsed and drained
• 2 cups water

Cooking Quinoa on the Stove:

• 1 cup quinoa, rinsed and drained
• 2 cups water

Add quinoa and water to a saucepan and stir. Bring to a boil and reduce heat. Cover, simmer and cook for about 15 minutes until water is adsorbed.

Yogurt Dill Sauce, optional 

• 2-3 teaspoon of dried dill
• 1 cup plain nonfat vegan yogurt
• 2 teaspoons lemon juice 

Quinoa Cakes:

• 2 cups cooked quinoa, cooled
• 1 cup of panko bread crumbs
• 4 Egg Replacer Eggs (2 Tablespoons of egg replacer and 1/2 cup of warm water)
• 1/3 cup finely chopped yellow onion or scallions
• 1/3 cup vegan Parmesan cheese (optional, adds sodium and a little coconut oil) 
• 3 cloves of garlic, minced 
• non-stick spray

1.  In a large bowl, combine Egg Replacer ingredients and mix well to combine.

Serve warm or cold. I like these cakes over a bed of greens like arugula or spinach.