Crispy on the outside quinoa cakes have it all: fresh veggies, whole grains and the melty allure of savory cheddar cheese. The flavor is mild and familiar for kids, but savory and interesting enough for adults.These quinoa cakes are more than flavorful and delicious; they’re also a hand-held, mess-free dish. This is GREAT for families with toddlers.
Ingredients1 tablespoon olive oil
1/2 cup, chopped onion
1 1/3 cup broccoli, florets chopped small and even
2 medium carrots peeled and grated
1/2 cup green peas, frozen
2 large eggs
2 cup cheddar cheese, shredded
2 cup Quinoa, cooked 1 cup uncooked
Method- Preheat oven to 375 F.
- In a medium pan over medium heat, warm olive oil, then add onions and cook until translucent and soft.
- To the pan add chopped broccoli, and peeled and grated carrots. Saute until bright and translucent, about 8-10 minutes.
- Stir in frozen peas, then add salt and pepper to taste.
- In a large bowl, whisk the eggs, then fold in the cheese, cooked quinoa, and veggies. Add more salt to taste.
- Pack the mixture into a quarter cup measuring cup, then knock the cakes onto a greased cookie sheet, spaced evenly.
- Bake at 375 for 10 minutes, then flip, and bake 5-8 minutes more.
- Cool slightly and serve.