Quinoa Corn Cakes with a Carrot, Apple and Cranberry Slaw

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!

Quinoa Corn Cakes with a Carrot, Apple and Cranberry Slaw
Quinoa Corn Cakes with a Carrot, Apple and Cranberry Slaw

Ingredients:

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.

Quinoa Corn Cakes with a Carrot Apple and Cranberry Slaw
Quinoa Corn Cakes with a Carrot Apple and Cranberry Slaw

Carrot, Apple and Cranberry Slaw

Ingredients:

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)

Directions: 

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.

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