Savory Quinoa Cakes

[Gluten-Free, Vegan, Dairy-Free]

Your kitchen, and your entire abode, will smell like heaven when these things are baking. They’re hearty and filling, but have a light, sweet flavor. Perfect for breakfast on the go, as a midday snack, or a side for dinner.

Recipe Time: 1 1/2 hours total [30-40 minutes for quinoa and 40-50 for remaining prep]

INGREDIENTS [MAKES 10 CAKES]

1 c. cooked white quinoa [1/2 cup uncooked = 1 cup after cooking] 2 c. oat flour [made from rolled oats] 1/2 c. peas [fresh or thawed from frozen] 1/2 c. finely chopped spinach [or chard] 1/2 c. grated zucchini
1 flax egg — instructions below [or chicken egg] 1/4 c. cold pressed olive oil
1/4 c. & 2 Tbsp. almond milk
1/4 c. nutritional yeast
1 1/2 tsp. baking powder
1 tsp. sea salt
1/2 tsp. fresh black pepper

Start off by cooking the quinoa. Add ½ cup uncooked quinoa to a sauce pan with 1 cup of water. Add 1 teaspoon each of sea salt and black pepper. Bring the quinoa to a boil and then reduce it to a simmer. Cover with a lid and stir every 4-5 minutes. Quinoa only takes 15-20 minutes to cook. Once it’s finished, allow it to cool.

If you’re using a flax egg, now’s a good time to get that started. Combine 1 Tablespoon of ground flax and 3 Tablespoons of water in a small bowl. Use a fork to whisk it together. Refrigerate until it is needed.

Preheat the oven to 350°. If you’re using frozen peas, set them out to thaw. Chop the greens and grate the zucchini.

In the meantime, food process or blend two cups of oats to create oat flour. Remeasure the flour – making sure it’s still 2 cups – and empty it into a large bowl. Add the quinoa and mix it together.

In another bowl, combine the liquid ingredients, including the flax egg, and seasonings. Stir together with a fork and then pour the liquid into the bowl of dry ingredients. Finally, add the zucchini, peas, spinach, and nutritional yeast and combine. Don’t overmix — just enough to combine everything well.

The batter should be very thick! We used a ¼ cup to measure it into the muffin pan. We also used muffin papers, but olive oil spray on the pan would work as well.

If we’re being honest, I’ve always been a batter licker. Frosting, cake, brownie, etc. When the last of the batter has been used, I snatch the bowl and make sure it’s squeaky clean before it ever hits the sink. No shame. This batter was no exception. Even though it’s thick and savory, I scraped out every last bit before surrendering it to the dish pile.

Place the pan into the oven and bake for 25 minutes at 350°. Remove from the oven and allow to cool for a few minutes before attempting a taste test!

Pair with a green juice or grapefruit for a delicious and filling breakfast!

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