These quinoa cakes are great sources of protein! Make them in advance, freeze them, & eat throughout the week for breakfast, lunch, or dinner. You can also keep uncooked cakes in the refrigerator for a few days until you are ready to cook!
Makes 12-14 1-inch cakes
•2 1/2 cups quinoa, cooked, room temperature
•3 large eggs, beaten (if mix is too dry, 1 extra egg white may be used)
•pinch of salt and fresh cracked pepper
•1/3 cup finely chopped fresh chives
•1/2 cup finely chopped red pepper
•1 yellow/white onion, finely chopped
•1/3 cup freshly grated Mozzarella cheese
• 3 cloves garlic, finely chopped
•1 cup breadcrumbs
•1 tbsp. extra-virgin olive oil + extra as needed
Extra Ingredients to add for variety:
•1 cup spinach
•1/3 cup fresh feta cheese, crumbled
1. In a medium bowl, combine quinoa and eggs. Sprinkle salt over the mix. Stir in onion, red pepper, chives, cheese, and garlic.
2. Stir in the bread crumbs and mix thoroughly. If the mix is on the dry side, add egg whites for moisture. Add more bread crumbs if the mix needs to be more dry. If breadcrumbs are not available, plain ritz crackers can be food processed and used.
3. Drizzle olive oil in a skillet over medium/medium-low heat. When skillet is warm, carefully place cakes in and cover for 7-10 minutes, or until the bottoms are golden brown. Frequently adjust the heat between medium and medium-low to get a golden brown color without burning.
4. Carefully flip the cakes with a spatula and cover for another 5-7 minutes, or until desired brownness.
5. Remove from skillet and cool before serving. Enjoy!
•Poached eggs (as pictured)
•Over arugula, spinach, or kale salad
•Guacamole + goat cheese topping
•Greek yogurt + dill topping