Quinoa Corn Cakes are a personal lunch or breakfast favorite – gluten-free and rich in protein. Ideal for kickstarting the day, especially before a rigorous cardio workout. I’ve just recorded a how-to video on these delightful treats, but no need to wait for the edited version – here’s the recipe for you to enjoy now! 😊 But before we jump in, here’s some nutrient tidbits on quinoa.

1. Rich in Protein:

Quinoa is a complete protein source, containing all nine essential amino acids, making it an excellent option for those seeking plant-based protein.

2. Gluten-Free and Nutrient-Dense:

Quinoa is naturally gluten-free and packed with essential nutrients like fiber, vitamins, and minerals, contributing to a well-balanced and nutritious diet.

3. Versatile and Easy to Incorporate:

Quinoa is a versatile grain that can be used in various dishes, from salads to stir-fries. Its quick cooking time and ability to absorb flavors make it a convenient and tasty addition to a wide range of meals.

Quinoa Corn Cakes with a Carrot, Apple and Cranberry Slaw

Ingredients:

– 1/2 cup quinoa, rinsed and drained

– 1 cup water

– 1 large 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. Cook quinoa according to package instructions. Fluff with a fork, transfer to a large bowl, and set aside.

2. In a saucepan, sauté all veggies in 1 tbsp of olive oil over medium-low heat for 1-2 minutes. This will help maintain a crunch in the veggies, then add a pinch of salt.

3. Allow all ingredients, except the extra olive oil, to cool before combining with quinoa, so the eggs do not scramble.

4. Heat the remaining oil in a large, nonstick skillet over medium-high heat. Drop generous 1/4 cup portions of the quinoa mixture onto the griddle, flattening into pancake shapes with the back of a spoon or spatula. Cook until browned on the bottom (about 3 minutes), flip carefully, and cook for an additional 3 minutes. Enjoy!

Quinoa Corn Cakes with a Carrot Apple and Cranberry Slaw

Carrot, Apple, and Cranberry Slaw

Ingredients:

– 1 large carrot, peeled and grated

– 1 large organic apple, grated

– 1/4 cup dried cranberries

– 1 1/2 tbsp apple cider vinegar (adjust to taste)

– 1 tbsp olive oil

– 1 tsp honey

– 1/2 tsp sea salt

– 1/4 tsp black pepper (adjust to taste)

– Few leaves of mint and cilantro for extra flavor (optional)

Directions:

1. In a large bowl, toss apples with apple cider vinegar.

2. Add grated carrots, dried cranberries, olive oil, honey, salt, pepper, and fresh herbs (if desired). Toss thoroughly to combine.

3. Serve this delightful slaw in the center of 4 Quinoa Corn Cakes for a delicious pairing. Enjoy!