PHOTO BY: EMILY HELLER
A light, healthful lunch featuring pita bread, lettuce, tomato slices, and our own quinoa-zucchini cakes.
6-8
SERVINGS
These prepared zucchini-quinoa cakes are great on a salad or in a pita or sandwich. Quinoa is a nutrient-dense whole grain with a rich, nutty-sweet flavor. The quinoa itself can also be enjoyed as a side dish.
Ingredients
- 1 cup quinoa, soaked in water for 15 minutes
- 2 cups stock
- 1 cup zucchini, shredded
- 1 small tomato or pepper, chopped
- 1/4 cup mushrooms, chopped
- 1/4 cup sunflower seeds
- 1/4 cup savory herbs (basil, parsley, cilantro), chopped
- Salt and pepper to taste
Cakes
- 2 eggs
- 1/4 cups bread crumbs
- Cooking oil
Directions
- Drain and rinse the quinoa to remove the bitter flavors from the outside coating.
- In a medium pot, add the quinoa, zucchini, tomato or pepper, mushrooms, sunflower seeds, and herbs
- Bring to a boil, then cover the pan, reduce the heat to low and cook for 15 minutes.
- Once the quinoa mixture has cooled, mix in the eggs and breadcrumbs.
- Form 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 for 2-3 minutes per side, until the outside is crispy and light golden-brown.
- Serve on pita bread with tomatoes, and lettuce.
Keep the Greek theme going, this Homemade Tzatziki Sauce is fresh and delightful.Check out more of our delicious summer recipes!
