Great, tasty, and easy quinoa recipe are hard to find.
This is not a vegan recipe, but I am not vegan (I haven’t graduated beyond vegetarian).
Quinoa is a food superstar for seven very strong reasons:
- It is high in protein
- A good source of riboflavin
- The saponins from quinoa are used to promote healing of skin injuries in South America, making it a good antiseptic.
- It’s alkaline-forming.
- Although it is not strongly alkaline-forming, it is comparable to wild rice, amaranth, and sprouted grains.
- It is gluten-free
- It is a complex carbohydrate with low glycemic index.
Here is one of my favorite quinoa recipes:
CRISPY QUINOA CAKES
- 1 large egg
- 2 Tbs. all-purpose flour
- 1 ½ Tbs. tahini or nut butter
- 1 ½ tsp. red or white wine vinegar
- 1 ½ cups cooked quinoa
- ½ cup finely grated sweet potato
- ½ 10-oz. pkg. frozen spinach, thawed and squeezed dry
- ¼ cup chopped sun-dried tomatoes
- ¼ cup chopped nuts, optional
- 2 oz. crumbled feta cheese, optional
- 2 Tbs. finely diced onion
- 1 Tbs. chopped fresh parsley or cilantro
- 1 clove garlic, minced (1 tsp.)
- ½ tsp. salt
Preheat oven to 400°F. Coat baking sheet with cooking spray. Combine egg, flour, tahini, and vinegar in bowl. Stir in remaining ingredients, then mash together until mixture is firm enough to shape into cakes. Shape mixture into 1/4-cup patties with wet hands. Bake on prepared baking sheet 25 minutes, turning once, or until cakes are browned.
Serve with a the tangy sauce of your choice. I love to use a Roasted Red Pepper Sauce.
Cecil B. Williams
EMERGE INSURANCE AGENCY