Quinoa Cakes

The following recipe is more of a method. Please feel free to substitute any of the veggies or meat in here for something else you have onhand!

 

Quinoa Cakes

2 Cups cooked quinoa**
1 cup shredded chicken (I just boil chicken for about 25 minutes until tender.  Do extra, great to have in the fridge for lunches! Do this with any meat or fish on hand or add another cup of veggies/beans, etc)
1/2 cup cooked beets diced
1/2 cup roasted or steamed brussel sprouts (Cook about 10 sprouts and 1 large beet together to save time)
2 eggs
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder

Add all items, cooled, into a large bowl.  Combine with hands until well mixed.  Form into small patties, about the size of your palm.  Set these on a waxed paper lined baking sheet and refrigerate for about 20 minutes.

When the patties have set, heat 1 TB of coconut oil in a skillet over medium high heat.  Add the cakes and cook 6-7 minutes on each side.  You want both side golden brown.

Serve hot with something like creamy cauliflower puree or at room temp over a fresh green salad.  Great to make extra and keep in the fridge for lunches.



**Super easy.  2 parts liquid to 1 part quinoa.  Bring to a boil, then simmer for 15ish minutes, until fluffy. Use chicken or veggie stock to add more flavor.  I cook twice the amount I need so I have have it onhand for something else.