Hearty Quinoa Cakes
Well. I survived the weekend. No one died.
And I cleaned the cat box.
Boom.
All jokes aside, it was a really rough weekend.
Yesterday I had grand plans of laying in the sun, doing some
jewelry work, cleaning my room and maybe even cooking something tasty.
But as I heard somewhere, “You make plans and God laughs.”
In the middle of my sunbathing session we had a family
emergency and I had to head to the E.R.
I would love to share all the details with you, but not
everyone in my family is as open with the details of their lives as I am.
Thankfully, I was able to keep it together, be a
semi-responsible human and get it all taken care of.
Everything got figured out and as of now everything is all
good in the hood.
I’m so relieved that everything is alright and it just
reaffirmed to me how important my family is.
Hopefully I won’t have to deal with anything too heavy for awhile.
Instead, lets cook and eat yummy things.
Like these little quinoa bites. I’m really into quinoa as a
rice alternative and I’ve been playing around to find new things to do with it.
This was a tasty hit at dinner, kept really well as leftovers
and would even be awesome as a breakfast snack.
You will need…
2 cups cooked quinoa (about 1 cup uncooked)
1 cube chicken bouillon
2 eggs
1 cup shredded carrot
2 green onions, diced
2 cloves garlic, minced
¼ cup chopped cilantro
½ cup grated parmesan or cheddar cheese
2 tablespoons flour
Salt and pepper to taste
Start by cooking your quinoa with the bouillon cube to the
package instructions.
While the quinoa is cooking, preheat your oven to 350 degrees
F.
When the quinoa is cooked, combine the quinoa, carrot, egg,
green onion, garlic, cilantro, cheese, and flour in a large bowl.
Mix it till it’s completely combined and season the mixture
with salt and pepper to taste.
Spray a cupcake tin with some nonstick spray.
Fill each tin with about 2 tablespoons of the mixture.
Bake for 15 minutes, making sure the cakes are solid.
Remove from the tins and serve hot.
Love and Beer Floats
Angela
2 cups cooked quinoa (about 1 cup uncooked)
1 cube chicken bouillon
1 cup shredded carrot
2 green onions, diced
2 cloves garlic, minced
¼ cup chopped cilantro
½ cup grated parmesan or cheddar cheese
2 tablespoons flour
Salt and pepper to taste
Start by cooking your quinoa with the bouillon cube to the
package instructions.
While the quinoa is cooking, preheat your oven to 350 degrees
F.
When the quinoa is cooked, combine the quinoa, carrot, egg,
green onion, garlic, cilantro, cheese, and flour in a large bowl.
Mix it till it’s completely combined and season the mixture
with salt and pepper to taste.
Spray a cupcake tin with some nonstick spray.
Fill each tin with about 2 tablespoons of the mixture.
Bake for 15 minutes, making sure the cakes are solid.
Remove from the tins and serve hot.