These quinoa cakes are the perfect solution to eating healthier without sacrificing flavor! They are packed with flavor that satisfies just like comfort food! Best of all, they are so simple to make.
Total Time
55min
4.5
2 Ratings
Author: Jeanie and Lulu's Kitchen
Servings:
12
Ingredients
•
1
cup
Vegetable Stock
•
1/2
cup
Quinoa
•
1 1/2
cups
Oat Flour
•
1
Eggland's Best Classic Egg
•
1/2
cup
Milk
•
1/2
cup
Olive Oil
•
1
dash
Worcestershire Sauce
•
1
pinch
Salt
•
1
pinch
Crushed Red Pepper Flakes
•
1
pinch
Ground Cumin
•
1
stalk
Celery
, diced
•
1
cup
Cremini Mushrooms
, finely chopped
•
1/2
cup
Fresh Baby Spinach
, finely chopped
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C) and line a 12 well muffin tin with paper liners.
2.
In a small pot, bring the Vegetable Stock (1 cup) to a low boil.
3.
Stir in the Quinoa (1/2 cup). Cover the pot and let it simmer on medium low for 12 minutes, until the quinoa is tender. You should see little tendrils coming out of it. Fluff it up using a fork and then let it cool completely off of the heat.
4.
Whisk the Eggland's Best Classic Egg (1), Milk (1/2 cup), and Olive Oil (1/2 cup) together in another bowl for the wet ingredients.
5.
When the quinoa has cooled, add it to the bowl of Oat Flour (1 1/2 cups).
6.
Add the Worcestershire Sauce (1 dash), Salt (1 pinch), Crushed Red Pepper Flakes (1 pinch), and Ground Cumin (1 pinch) to the bowl with the quinoa. Whisk it all together.
7.
Pour in the wet ingredients and stir it all together well until it is a uniform batter. Fold in the Celery (1 stalk), Cremini Mushrooms (1 cup), and Fresh Baby Spinach (1/2 cup) to finish it up.
8.
Scoop a 1/4 cup of batter into each well of the prepared muffin tin.
9.
Bake the cakes for 20-25 minutes. They should be slightly crisp and golden on top and around the edges but still tender in the middle.
10.
Let them cool when they are done, then serve!
Nutrition Per Serving
CALORIES
212
FAT
12.0 g
PROTEIN
5.4 g
CARBS
21.7 g
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