I am super excited about this kid-tested, several batches botched but finally perfected, tasty, easy to-do recipe.
Excited for several reasons:
- It’s got quinoa – hello! Protein and fibre, such an awesome grain
- It actually can be used as a snack or meal (add a salad, or some pasta sauce and side veggies)
- It is freezable, so you can make a batch and freeze for whenever you need
- Completely filling and so versatile
- My kids ate it!!!
I had friends try this as well, and a few of you have asked for the recipe, so without further or due, here you are.
Ingredients:
2 cups cooked quinoa
1 small chopped red onion
1 diced red bell pepper
2 handfulls of chopped baby spinach
2 tablespoons of feta cheese
finely chopped green onion
2-3 teaspoons lemon juice
2 teaspoons of extra virgin olive oil
salt and pepper to taste
a dash dried oregano3 eggs
breadcrumbsInstructions:
Mix all the ingredients (except for the eggs and crumbs).
finely chopped green onion
2-3 teaspoons lemon juice
2 teaspoons of extra virgin olive oil
salt and pepper to taste
a dash dried oregano3 eggs
breadcrumbsInstructions:
Mix all the ingredients (except for the eggs and crumbs).
At this point this makes a great greek quinoa salad.
Then add bread crumbs slowly while mixing until you get a mixture that is sticky but mold-able to hands.
Slightly grease a baking pan with olive oil I found this gave the cakes more of a crunch vs. just baking on parchment paper).
Bake at 350 for about 20 min, until browned and crisp.
If not eating right away, let cool and then freeze in a freezer bag.