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Vegetable Quinoa Cakes

Get out the chopping board. First chop up the Simple Cabbage Salad so that it can marinate while you get the vegetables ready for these cakes. (Add it to your menu from the menu page so that it will be on your shopping list if serving!) We've included instructions for cooking up some chicken just in case someone wants to add it, but not necessary as quinoa is a complete protein already. You could also just add some extra meat with the Roasted Orange Vegetables and Chicken from this week's menu and add it here to save time.
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Prep Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Vegetarian
Ingredients Method

Ingredients
  

  • 1 1/2 cup(s) quinoa dry
  • 1 cup(s) shredded parmesan or other cheese
  • 1 -- carrots shredded
  • 1 cup(s) zucchini(s) shredded
  • 6 cup(s) baby spinach leaves or any other dark green
  • 4 egg(s)
  • 1 avocado(es) mashed w/ fork
  • 1 tbsp mayonnaise
  • 2 lb(s) chicken on the bone OPTIONAL; or add to save for later

Method
 

  1. Prep Work: Cook quinoa in 3 c. water. Shred cheese and vegetables; store together. Wash and cut greens into bite sized pieces.
  2. Bring quinoa to boil in 3 c. water, then simmer for 15 min. with lid on. (Get chicken into oven; follow directions at end.)
  3. Meanwhile, saute greens in 2 Tbsp. of coconut or olive oil until wilted. In small bowl, beat eggs w/ fork.
  4. Combine quinoa, cheese, vegetables and greens and beaten eggs. Add 1 tsp. each salt and pepper, mix completely.
  5. Heat olive oil in skillet on medium heat. Drop mixture by rounded tablespoons and flatten into a pattie. (Add a few teaspoons water if needed to stick mixture together better.)
  6. Cook 5 min. on each side. Combine avocado and mayonnaise in small bowl and spread on finished cakes. FOR COMMITTED CARNIVORES: Heat oven to 375 degrees. Take chicken on the bone, breasts or thighs, salt and pepper generously on both sides, then place in greased baking pan or rimmed sheet. Bake approx. 45 min. for thighs, longer for breasts. Meat thermometer should read 165 degrees when inserted in thickest part of meat. Let meat rest, covered, 10 min., then cut meat from bones and serve with quinoa cakes and toppings. ALTERNATE TOPPINGS: sour cream or salsa (adapted from seabreezefarms.com "Quinoa Cakes")