Quinoa Cakes

I am obsessed with quinoa. Never heard of it? Well go buy some NOW, my friend; for you are missing out! I could go on and on about the health benefits, but I also love how versatile the little grain is! I have a huge list of recipes saved to try with quinoa-sweet, savory, breakfast, main dish, side dish, you name it! I really enjoyed these cakes, although Tony wasn't as big a fan as me. His taste buds just aren't as cultured as mine.. ;) I also had some leftover ranch sauce I spread onto them, and I thought it really made the dish! It was really salty, which worked for us since we are salt addicts. I did substitute the vegetable stock for water with 2 chicken boullion cubes, so that could have definitly been the salt culprit. Either way, it was delicious. We ate it with some veggies on the side, and it was way filling! Definitly a well balanced, super healthy, yummy meal!

Quinoa Cakes

adapted from: A Year in the Kitchen

Ingredients:

• 1 c. quinoa
• 2 c. vegetable stock
• 1/2 tsp. salt
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1 tsp. fresh minced oregano (or 1/2 tsp. dried)
• 2 egg whites
  

Directions:

• Rinse quinoa in a fine mesh strainer until water runs clear.
• Add stock to a small pot, bring to a boil, add quinoa.
• Turn heat to medium, partially cover and simmer for 15 minutes.
• Turn heat off, let quinoa sit for 5 minutes. (water will completely evaporate)
• Add remaining ingredients to a mixing bowl, whisk to combine.
• Add cooled quinoa, mix to distribute spices and egg well.
• Heat electric skillet over medium-high heat, or around 375.
• Scoop quinoa mixture out with an ice cream scoop into mounds on the skillet.
• Press down with a spatula, cover and cook for 5 minutes. Flip and cook for another 3-4 minutes, or until golden brown.

Ranch Dip

• Mix 1/2 c. sour cream with 1 c. ranch.