Quinoa Asparagus Cakes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
YIELD: 18 cakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse quinoa under cold water, (I put mine in a sieve).
  • In a medium saucepan add the quinoa and 2 cups of water.
  • Cover, bring to a boil, then reduce to a simmer.
  • Cook for 15-20 minutes or until all of the water is absorbed and the quinoa is doubled in size.
  • Set aside until cool to touch.
  • In a large bowl combine the quinoa, asparagus, parmesan, onion, garlic and salt.
  • Gently mix all the ingredients together.
  • Add beaten egg until all ingredients are well combined.
  • Using your hands form the ingredients into golf ball sized balls and place on a cooking sprayed cookie sheet.
  • Gently flatten each ball with your palm to about 1/4 inch thickness.
  • In a large skillet heat vegetable oil over medium high heat.
  • Add 5 cakes to the pan using a spatula and cook 5-7 minutes until golden brown.
  • Flip and cook another 2-3 minutes.
  • Transfer to a paper towel and repeat with remaining cakes.
  • Can be eaten warm or at room temperature.
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