Summer Recipe: Quinoa-Zucchini Cakes With Savory Herbs

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PHOTO BY: EMILY HELLER
A light, healthful lunch featuring pita bread, lettuce, tomato slices, and our own quinoa-zucchini cakes.

Quinoa is a nutrient-dense whole grain with a rich, nutty-sweet flavor. These prepared quinoa-zucchini cakes are great on a salad or in a pita or sandwich. The quinoa itself can also be enjoyed as a side dish.

To make the quinoa:

1 cup quinoa, soaked in water for 5 minutes
2 cups stock
Handful of mushrooms, chopped
1 small tomato or pepper, chopped
1 cup zucchini, shredded
1/4 cup sunflower seeds or slivered almonds
Handful of fresh, savory herbs (basil, parsley, cilantro, etc.), chopped
Sprinkles of sea salt and freshly ground pepper

Drain and rinse the quinoa to remove the bitter flavors from the outer coating. Add everything else and bring to a boil. Cover tightly, reduce heat to low and cook for 15 minutes.

To make the cakes:

  • Published on Jul 7, 2010
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