Healthy, Gluten-Free Quinoa Cakes
This is an absolutely delicious, gluten-free, healthy snack or side that is easy to make. Eat a few for a snack or one with a protein at dinner. I could eat five of them in one sitting they are so good, but I refrain. They can be frozen too. Find out why you should add Quinoa to your family’s diet.
Ingredients:
1.5 cups raw quinoa
1 scallion, sliced
2 cloves garlic, finely chopped
1/2 cup grated parmesan cheese
1/4 cup chopped parsley
2 tbsp fresh chopped oregano or 1 tsp dried
1 cup oat flour
4 large eggs, beaten
olive oil, for pan frying
black pepper
- To cook the quinoa, rinse it well in a strainer with cold running water for a minute, then place in a saucepan with 3 cups water and a pinch of salt, and bring to a boil. Cover with a lid, reduce to a simmer over medium low heat, and cook for 15 minutes until the water is absorbed. Fluff the quinoa with a fork or spatula, and let it cool for about 5 minutes.
- Add the scallion, garlic, parmesan cheese, parsley, oregano, and oat flour(I take gluten free oats and put them in my blender to get oat flour), 1/2 tsp of salt, and 1/2 tsp black pepper to the quinoa, and toss to combine. Then add the beaten eggs, and stir until the quinoa is moistened.
- Using a 1/4 cup measuring cup, pack the quinoa mixture very firmly into the cup, then tap the cup on a flat surface to get the quinoa cake to release. Repeat with the remaining quinoa mixture.
- In a large nonstick skillet, heat enough olive oil to coat the bottom of the pan over medium heat, then fry the quinoa cakes for 5 minutes on each side, until golden brown. Remove the quinoa cakes to a paper towel to drain. Serve immediately, and enjoy! You can freeze the leftovers separated with parchment paper.
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