This perhaps one of my favorite things to eat for lunch or breakfast, these amazing Quinoa Corn Cakes. They are gluten free and high in protein. A great way to start the day, before a hard cardio workout for me. I just filmed a how to video about these yummies, but wanted to give you guys the recipe. The video is being edited at this time and why should you wait. LOL! Enjoy!
1/2 cup quinoa, rinsed and drained
1 cup water
1 lg egg, beaten
1 cup frozen corn kernels, thawed
1/4 cup onions, finely chopped
1/4 cup red bell peppers, diced
1/4 cup poblano peppers, diced
2 tbsp brown rice flour
1 tsp smoked chili powder
1 tsp smoked paprika
1/2 tsp cumin powder
1/4 tsp sea salt ( to taste)
1/8 tsp freshly ground black pepper
2 tbsp olive oil
Directions for Cakes:
1. Make the Quinoa according to your package instructions. Cover, reduce heat, and simmer 15 minutes. Fluff with fork, add to a large bowl and set aside.
2. In a sauce pan add 1 tbsp of olive oil and sauté all the veggies on a medium low heat for 1-2 minutes. You want the veggies to still have a crunch. Add a pinch of salt.
3. Combine quinoa and all the other ingredients, except the extra olive oil in a bowl. NOTE: Allow everything to cool before adding the egg, you will have quinoa with scrambled eggs. That’s good, but for another time. 🙂
4. Heat the remaining oil in a large, nonstick skillet (work in batches if necessary) over medium-high heat. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto griddle, flattening into pancake shape with back of a large spoon or spatula (makes 8 cakes). Cook until browned on bottom, about 3 minutes. Flip carefully and cook about 3 minutes longer.
Carrot, Apple and Cranberry Slaw
1 peeled large carrot, grated
1 large organic apple, grated
1/4 cup dried cranberries
1 1/2 tbsp apple cider vinegar, or less to taste
1 tbsp olive oil
1 tsp honey
1/2 tsp sea salt
1/4 tsp black pepper, or more to taste
Few leaves of mint and cilantro for extra flavor ( optional)
Place apples in a large bowl and toss with apple cider vinegar. Add carrots, oil, dried cranberries, honey, salt, pepper and fresh herbs; toss to mix thoroughly. I serve this in the middle of 4 Quinoa Corn Cakes.