Let's Cook - 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.

Check out my Facebook live for a demo of this recipe.

Cooking Quinoa in the Microwave:

1 cup quinoa, rinsed and drained

2 cups water

Add quinoa and water to a microwave safe bowl and stir. Cover and heat on high for 4 minutes. Carefully remove from the microwave and stir. Cover and heat for another 2 minutes. Stir and let stand covered for 1 minute. If all the water is not adsorbed, cover and cook for an additional 2 minutes. Let stand covered for 1 minute. USE OVEN MITTS WHEN REMOVING FROM THE MICROWAVE, SINCE THE CONTAINER MIGHT BE HOT.

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

Combine ingredients for yogurt dill sauce and set aside.

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

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

Add remaining ingredients to bowl and stir well.

Heat large skillet over medium heat and spray with non-stick oil.

Scoop out 1/3 cup of mixture and form into a ball then press into about a 1-inch thick patty.

Cook for 5 minutes until the underside is golden brown.

Flip and cook for an additional 5 minutes until this underside is also golden brown.

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

NOTE: Here are two egg replacers that I like. Bob's Redmill and Ener-G Egg Replacer. Both can be found in the baking section of Coops, Organic Markets or Whole Foods.