Are you ever stuck with too much leftover quinoa? These tasty little cakes will have everyone going back for seconds.
The Garden of Eating
I have a little secret to share. In the past, when I'd make too much quinoa, the leftovers would sometimes sit in my fridge, cold and unappetizing, taking up valuable refrigerator real estate, until enough time had passed and then I'd throw the whole mess into the compost. And then feel terribly guilty about wasting good food.
But not anymore! Now I find myself intentionally making way too much quinoa so that I can make these truly delicious quinoa cakes the next day.
I've been meaning to try these ever since my review copy of "Super Natural Every Day" by Heidi Swanson arrived and I found myself yearning for Heidi's recipe for little quinoa patties. But what with one thing and another (like having a second child) I kept forgetting about them. That's the thing about having kids, you basically forget everything.
Until my mom-in-law threw together some surprisingly delicious (we all had seconds and some of us went back for thirds) quinoa cakes a few weeks back. Then it was just a matter of waiting until we had leftover quinoa to work with. I finally got my chance last weekend and my whole family was thrilled by the results.
Once you've got the quinoa base, it's as easy and flexible as any fritter. I added sauteed red onions, garlic, spinach, fresh cilantro and parsley, garam masala, ground cumin, sea salt, black pepper, Parmesan and used eggs and bread crumbs as my binder.
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