Nutritional Wisdom with Carly Pollack

Crispy Quinoa Cakes

Oh She Glows

Crispy Quinoa Cakes

1 1/2 cups cooked quinoa
2 tbsp. ground flax
6 tbsp. water
1 cup finely chopped kale
1/2 cup gluten free oats
1/2 cup grated sweet potato
1/4 cup finely chopped sun dried tomato
1/4 cup sunflower seeds
1/4 cup finely chopped fresh basil leaves
2 tbsp. diced onion
1 clove minced garlic
1 tbsp. tahini paste
1 1/2 tsp. dried oregano
1 1/2 tsp. apple cider vinegar
1/2 tsp. sea salt
3 tbsp. almond flour
1 pinch red pepper flakes

Preheat oven to 400°F. Line a large baking sheet with parchment paper. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken. Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the almond flour because it helps bind the patties. Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet. Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm. Cool for 5 minutes on the sheet and then enjoy!

5 servings