So the star ingredient in this recipe is Quinoa, of course! In combination with a rainbow of vegetables and healthy fats.
Quinoa is a very popular high-energy Andean superfood, it is everywhere nowadays. In fact, 2013 was the UN’s International Year Of Quinoa, the Food and Agriculture Organization of the United Nations recognized that quinoa can play an important role in eradicating hunger, malnutrition and poverty, so it kinda is a big deal.
It’s also the ultimate “hippie food,” but it is definitely not new. Quinoa is known as one of the ancient grains (or pseudo-grains, it is a seed that is eaten as a grain) that has been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America.
Besides it being so trendy, I personally love it! Maybe it has something to do with the fact that I am Ecuadorian and proudly Andean so it’s in my blood, maybe it’s because it has the eight essential amino acids making it a complete vegan protein, maybe it’s because it is naturally gluten-free and so easy to digest, maybe it’s about its delicious flavor and versatility, or maybe it’s just all of the above and so much more.
And…Guess what? I am growing them in my organic garden this season too!
Ingredients:
Quinoa Cakes
1 cup of quinoa, rinsed and drained. Don’t skip this step! Quinoa must be rinsed to remove the toxic (but naturally occurring) bitter coating, called saponin. Saponin is an anti-nutrient that protects the plant from pests. I use truRoots Organic Quinoa.
1 1/2 cup of water.
1 zucchini or yellow squash, peeled, seeded and shredded.
1/4 red onion finely chopped.
1 clove garlic, pressed.
1 large carrot (if they are too small or thin, use 2) peeled and shredded.
1 cup of steamed spinach (about 4-6 cups fresh) drain, let cool and squeeze dry. You can also use frozen, thawed and squeezed dry. Frozen is a great way to buy organic on a budget.
Zest of 1 lemon. I prefer lemons, but when I can’t find them or they are too expensive (especially if you are buying them organic, which I totally recommend) it’s perfectly ok to use limes.
Juice of 1/2 lemon, from the one you took the zest.
1/4 cup of whole grain flour. I use whole ground flaxseed meal, but find the kind of flour that fits your dietary needs: almond, rice, whole wheat, flaxseed.
1 tsp baking soda
1 organic egg (hormone-free, antibiotic-free, humanely raised) the goal here is to find the best quality possible.
1/2 teaspoon sea salt. I used Himalayan pink salt for this one.
1/2 tsp ground black pepper, I like to use fresh ground pepper, the difference in flavor is HUGE!
1 tsp Coconut oil
Tzatziki
1 cup natural greek strained yogurt (unsweetened) I use Fage, because they oppose the use of rBGH (recombinant bovine growth hormones) to treat the cows in their milk supply. Again, the guideline when buying animal derived products is go for quality! If you can’t find good quality dairy or due to dietary restrictions want to do a vegan version you can use plain greek cultured coconut milk like to one from So Delicious as a substitute.
1 cucumber, peeled, seeded, finely grated and squeezed dry. I use Sunny Valley Organics organic english cucumber, they are seedless so are easier to grate without having to remove the seeds. I usually don’t remove the skin on these ones, but for this recipe I do. If you are using regular American slicer cucumbers, peel and make sure to remove the seeds since they are usually hard to digest and may cause some bloating.
1 clove garlic, pressed.
Juice of 1 lemon.
2 tablespoons cold-pressed extra virgin olive oil.
1/2 teaspoon Himalayan pink salt.
1/2 tsp ground black pepper.
1/4 teaspoon cayenne pepper.
1/2 teaspoon of dill, I like to use fresh dill, but 1/4 tsp of dried dill will work just fine.
Let’s do this!
Cook the quinoa: Bring water to a boil and add the quinoa, reduce heat to low and cover. Simmer covered for 10-13 minutes until all the liquids are a absorbed. Remove from the heat and set aside to cool.
Preheat oven at 400°F and grease the baking sheet with a little coconut oil, to prevent the cakes from sticking.
In a bowl, combine cooked quinoa with the zucchini or yellow squash, onion, garlic, carrots, spinach, lemon zest and juice, your choice of flour, baking soda, egg, salt and pepper.
Don’t be afraid to get your hands dirty and mix all the ingredients together. Form the patties and arrange them on the baking sheet. Bake for about 25 minutes or until golden brown. Turn the patties over very carefully, halfway through.
For the tzatziki, its is very important that you squeeze all the liquid out of the grated cucumber (like I showed on the pictures of the ingredients above) to maintain the consistency of the mix and so it doesn’t get all watery. Stir together all the ingredients in a small bowl, adjust seasonings to taste.
Serve the quinoa cakes warm, with a cool spoonful of tzatziki on top. Enjoy!
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