Quinoa Cakes
  • 2 cups cooked quinoa
  • 2 large egg whites (or whole eggs if you haven't had your healthy fats today) 
  • 1/2 tsp coarse sea salt 
  • 1/3 cup chives 
  • 1/3 cup chopped onion 
  • 1/3 cup parmesan cheese or old cheddar (my fave) 
  • 3 minced garlic cloves 
  • 1/2 cup ground almonds 
  • 1/3 cup wheat germ 
  • Olive/coconut oil 
  • balsamic vinegar 
  • spinach greens 

These cakes could be made with curry also.....mmmmm
  • In a medium bowl, combine all ingredients except for bread crumbs, olive oil, vinegar and spinach. Mix in the bread crumbs and stir gently until evenly incorporated. Form the mixture into ice cream scoop sized patties
  • Heat a bit of oil in a large sauté pan set over medium-high heat and swirl to coat, or do it on a griddle pan. Add the patties to the pan so that they are not touching. Let cook about 4 minutes or until the first side is lightly browned. Carefully flip the patties with a spatula and let the second side cook until golden brown, about 4 minutes more. Repeat with the remaining patties, using additional olive oil if needed
  • Serve on a lush bed of spinach greens and top with olive oil and balsamic vinegar!
  • You can also serve these with a lovely poached egg on top.......MMMM

Broccoli Quinoa Stir Fry

  • 1 cup cooked quinoa
  • 1 Tbs. coconut oil or sesame oil
  • 1 clove garlic, minced
  • 1/2 tsp. fresh ginger, minced
  • 1/3 cup red onion, roughly chopped
  • 2 cups broccoli, cut into small florets
  • 1 cup carrots, roughly chopped
  • 1 cup red bell pepper, roughly chopped
  • 1/4 cup sliced green onion
  • 2 Tbs. Tamari soy sauce or Bragg’s Liquid Aminos
  • 1-2 Tbs. sesame seeds (optional)
  • Heat the oil in a sauté pan over Medium heat. Sauté the garlic, ginger, and red onion until fragrant and the onion begins to turn translucent (approximately 5 minutes)
  • Add the broccoli, carrots, and red bell pepper and stir frequently. Sauté until the veggies have turned a more vibrant color and have softened a bit (approx. 5 minutes), then add the quinoa and stir well
  • Sauté just until the quinoa has heated through and then remove the pan from the heat. Add the green onion, soy sauce, and optional sesame seeds to the pan and stir well.
  • Serve and enjoy!
  • This dish made for a nice, warm dinner.  Leftovers the next day by making veggie wraps for lunch Romaine lettuce (large romaine lettuce, collard greens, butter lettuce leaves, or nori wraps)
Quinoa Sushi Wraps

  • 1 cup cooked quinoa
  • 1 Tbs. brown rice vinegar
  • 2 tsp. filtered water
  • 2 drops liquid stevia
  • 1/4 tsp. sea salt
  • 1/2 avocado, sliced into thin strips
  • 1/2 seedless cucumber, sliced into thin strips
  • 1 carrot, peeled and sliced into thin strips
  • a couple large lettuce leaves
  • 2 nori sheets
  • optional add-ins: sprouts, sesame seeds, and any other veggies you may have lying around
  • Tamari soy sauce for dipping
  • Prepare all of your ingredients so that they’ll be handy when you need them
  • In a bowl, combine the brown rice vinegar, water, and sea salt. Add the quinoa and stir until the quinoa is completely coated with the liquid
  • Lay a nori sheet shiny-side down on a flat surface (or, better yet, on a rolling sheet). Spread the quinoa in a thin layer across 2/3 of the nori sheet closest to you (leaving a strip of nori on the end furthest from you)
  • Lay the lettuce flat on top of the quinoa and top with a horizontal strip of veggies down the center of the lettuce. Feel free to add whatever ingredients you like at this point (be sure not to overfill the wrap)
  • This is when a rolling sheet comes in handy: Gently lift the edge of the wrap closest to you and begin to turn inward and tightly roll toward the opposite end. To seal the wrap, moisten the opposite end and press tightly
  • Using a very sharp knife, slice the roll in half (to make larger wraps like in the picture above) or into smaller, individual pieces (like traditional sushi)
  • Repeat with the second nori wrap and veggies. Serve with dipping sauce (Tamari is yummy)

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