Quinoa Cakes!

This is a great way to use leftover quinoa.  Quinoa cakes make a tasty side dish.

Quinoa is rich in protein and fiber and FODMAPs-friendly!

Makes 8 small cakes

1 cup cooked quinoa

¼ cup  Parmigiano-Reggiano,grated

1 egg and 1 egg white, beaten

2 scallions, diced green part only

¼ cup red pepper, finely chopped

¼ cup fresh basil, chopped

2 TB. Fresh parsley, chopped

dash of salt and pepper

  • Mix ingredients gently in bowl until well blended.
  • Heat medium skillet with 1 TB. grapeseed or olive oil over medium heat.
  • Drop heaping tablespoon of mixture into pan (be careful of splattering oil) and flatten gently with spatula into pancake shape-do not flip yet!
  • Let cook about 1-2 minutes until golden on edges-carefully flip and cook another 1-2 minutes.
  • Enjoy with grilled chicken or fish and spinach salad.

 

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