Lately, when it’s cooking time, I plunk a bunch of mixing bowls, baking dishes, and measuring cups onto the kitchen floor, and bring the ingredients down to Darwin’s level. I show him how to knock the eggs gently against the side of the bowl and poke his thumbs into the slippery centers to pull the shells apart. I let him do all the dumping and most of the stirring. In between tasks, he earnestly asks, “NOW what do we need?” I treasure this sweet and important time spent with my little one:
Our latest team effort yielded these cute, handheld quinoa cakes. We packed them with as many veggies as we could so they are brightly-colored and delicious. So delicious! We like them with a side of fruit.
Quinoa-Veggie Cakes (Gluten Free)
Makes about 10 cakes
1 cup cooked and cooled quinoa
1 cup cheddar cheese, grated
2/3 cup minced raw broccoli
1/2 cup minced raw onion
1/4 cup frozen peas
1 medium carrot, grated
extra virgin olive oil, for cooking
Preheat oven to 375, and line a baking sheet with parchment paper.
Saute veggies in olive oil over medium heat, starting with the onions for two minutes, then adding the carrots for two minutes more, the broccoli for two minutes more, and finally the peas for the last two minutes. Salt and pepper the veggies to taste, and let cool slightly.
In a large mixing bowl, whisk an egg and fold in grated cheese, veggie mixture, and cooked quinoa. Stir well and add a bit more salt, if you like.
Pack the mixture into a quarter cup measuring cup or other small mold, then knock out the cakes onto the cookie sheet.
Bake 10 minutes, flip, then bake 5 minutes more. Cool slightly and serve or freeze.
This post shared on Real Food Wednesdays.