Our recipe for quinoa-zucchini cakes is so flexible you can prepare it as is or can add in any other fresh vegetables you may have available.
A light, healthful lunch featuring pita bread, lettuce, tomato slices, and our own quinoa-zucchini cakes.
PHOTO BY: EMILY HELLER
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:
1/4 cup bread crumbs
Stir the eggs and bread crumbs into the quinoa. Form little cakes about 2 inches across and 1/4 inch thick, and refrigerate for 15 minutes. In a low, wide saucepan, heat a thin layer of oil over medium-high heat. Pan-fry the cakes a couple minutes per side, until the outside is crispy and light golden-brown. Serves 6 to 8.
Check out more of our delicious summer recipes!
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