This light and wholesome grain may be prepared quickly and easily with this basic method.
2 cups water & 1 cup quinoa
Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).
You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups.
For additional flavor, substitute chicken broth or vegetable stock for the water.
Crispy Quinoa Cakes with Roasted Red Pepper Sauce
1 large egg (or 1 T ground flax seed mixed with 3 T water)
2 tablespoons white whole wheat flour
1 1/2 T tahini
1 1/2 T white wine vinegar
1 1/2 cups cooked quinoa
1/2 cup sweet potato, grated
5 ounces frozen spinach, thawed and squeezed dry
1/4 cup chopped almonds
2 ounces crumbled feta (optional)
1/4 cup diced onions
1 tablespoon cilantro
3 cloves garlic
1/2 teaspoon salt
2 tablespoons coconut oil or oil of choice
Roasted Red Pepper Sauce
1 large roasted red pepper
1/2 cup almonds
3 cloves garlic
2 tsp balsamic or red wine vinegar
In a large bowl combine egg (or egg replacement), flour, tahini and vinegar. Add in Quinoa, sweet potatoes, spinach, almonds, feta, onions, cilantro, garlic and salt. Stir until well combined and form into patties.
Heat coconut oil over medium low heat. Cook patties for five minutes to eight minutes or until the edges start to brown and a crispy crust has formed. Flip and cook five more minutes.
Meanwhile, combine roasted red pepper, almonds, garlic and vinegar in a food processor. Process until smooth.