Quinoa Patties!!!

Hello my little healthy foodies!

Last week I promised a blog post about my quinoa patties...

Well, you guessed it. That didn't happen. BUT it's here now!

Crispy Quinoa Cakes

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

By Angela Liddon

Crispy quinoa cakes packed with vegetables like kale, sweet potato, sun-dried tomatoes, and more! Enjoy these as part of breakfast, lunch, or dinner. They are great with roasted home fries and avocado toast, on top of a salad, in a wrap, or enjoyed all of their own. It's important to make sure the vegetables are finely chopped for this recipe. If the pieces are too large, the patties won't stick together as well. Recipe inspired by Vegetarian Times .

Yield
1 dozen cakes

Prep Time
25 Minutes

Cook time
25 Minutes

Total Time
50 Minutes

Ingredients:

• 1 1/2 cups cooked quinoa
• 2 tablespoons ground flax + 6 tablespoons water
• 1 cup destemmed and finely chopped kale
• 1/2 cup rolled oats, ground into a flour (use certified gluten-free if necessary)
• 1/2 cup finely grated sweet potato
• 1/4 cup finely chopped oil-packed sun-dried tomatoes
• 1/4 cup sunflower seeds
• 1/4 cup fresh basil leaves, finely chopped
• 2 tablespoons finely diced onion
• 1 clove garlic, minced
• 1 tablespoon runny tahini paste
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons red or white wine vinegar
• 1/2 teaspoon fine grain sea salt, or to taste
• 3 tablespoons gluten-free  rice flour  or regular all-purpose flour if you don't care about he gluten
• red pepper flakes, to taste

Directions:

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
3. Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.
4. Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
5. Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
6. Cool for 5 minutes on the sheet and then enjoy!
7. Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.

Tips: 1) To cook quinoa, rinse 1 cup uncooked quinoa in a fine mesh strainer. Place quinoa in a medium pot and cover with 1 1/2 cups water. Bring to a low boil, reduce heat to medium-low, and then cover with a tight fitting lid. Simmer covered for 14-17 minutes until most of the water is absorbed and the quinoa is light and fluffy. Remove from heat, fluff with a fork, and then place lid back on to steam for another 4-5 minutes. Note that this makes almost 3 cups of cooked quinoa and you only need 1 1/2 cups for this recipe, so you will have leftover quinoa (which is never a bad thing if you ask me!).
2) To make oat flour, add the oats into a high speed blender and blend on the highest speed until a fine flour forms. You can also use store-bought oat flour if desired.

Read more where I found the recipe: http://ohsheglows.com/2014/08/13/crispy-quinoa-cakes-vegan-gluten-free-nut-free/#ixzz3CH1a6efn

When I tried them I was a little disappointed how dry they were, but if you know anything about me and eating you know I have no problem finding ways to zest that up. CHOLUA! I just drizzled a little bit on top and voala! YUMMY!

Now, go and try it! Let me know what you think!

xoxo,

Nikki