Crispy Quinoa Cakes

The most common thing I hear from people when I ask if they like quinoa is, "Eh...it's ok." Rather than boiling a batch of plain old quinoa, try this recipe. It's something to get you excited about this ancient grain.

This recipe makes about 15-20 cakes. They freeze nicely in a pyrex dish and then they are so easy to pull out and re-heat on a busy workday. Enjoy!

Crispy Quinoa Cakes

Ingredients 

In a large bowl, combine the following:

1 cup quinoa
2 cups water
3 small (or 2 large) sweet potatoes, shredded
1/2 bag frozen spinach
1/2 cup kalamata olives, halved

In a small bowl, combine the following:

1/2 cup tahini (or sunflower seed butter or almond butter)
4 organic eggs
2 tbsp white wine vinegar
1 tsp salt
1 tsp oregano
1/2 tsp thyme

Preheat oven to 375 F. Bring water to a boil. Add the quinoa and simmer on low for 20 minutes. Meanwhile, whisk together the wet ingredients in the small bowl. Pour the wet ingredients into the large bowl and stir until everything is thoroughly mixed. Make into patties with your hands and place them on a greased cookie sheet. Bake for 25 minutes. Remove from oven and flip. Bake another 20 minutes. Top with salsa (my kids love to top them with the peach salsa from TJ's) and chopped avocado.