Quinoa Cakes

Quinoa Cakes

Quinoa Cakes

Serves: 4 to 6
Prep Time: 30 minutes
Cooking Time: 45 minutes
Ingredients
1 cup quinoa (rinse if needed)
2 eggs
¼ cup all-purpose, whole wheat
or any gluten-free flour
3 tablespoons tahini, almond butter
or peanut butter
1 tablespoon red or white wine vinegar
1 package (10 ounces) frozen spinach or kale, thawed and squeezed dry
1 cup finely grated sweet potato (about 1 small one)
¼ cup finely diced onion
2 garlic cloves, minced
1 teaspoon salt
A pinch of freshly ground black pepper
Olive oil, for the baking sheet
Quick-Roasted Red Pepper Sauce (see next page)
or store-bought cucumber yogurt sauce

DIRECTIONS

Start the quinoa cooking immediately so it can cook while you are prepping
the other ingredients. Combine the quinoa and 3 cups water in a pot and boil it
until it is soft, about 20 minutes. Drain it well. Transfer the quinoa to your favorite
mixing bowl. Add the eggs, flour, tahini, vinegar, spinach, sweet potato, onion, garlic,
salt and pepper. Stir, knead and smoosh all the ingredients together until they are
one tight-knit family. Cover and refrigerate for 30 minutes if you have time. Preheat
the oven to 400 degrees with the rack in the middle. Oil a baking sheet. To shape the
cakes, first wet your hands. For each patty, scoop up 3-4 tablespoons of the mixture
with your hands and form a ½-inch-thick patty, firmly patting it so it stays together
(loosie-goosies will fall apart). Arrange the patties on the baking sheet. Bake until
the cakes are lightly browned and crisp, flipping them over once halfway through the
bak- ing time, about 25 minutes. Serve warm with one of the sauces.
Kids can squeeeeeeze the spinach dry. Mix, mix, mix. Patty-cake the quinoa cakes
into shape. Be the official lookout for loosie-goosies.