QUINOA AND SAUTÉED VEGGIE CAKES [VEGAN, GLUTEN-FREE] Makes 8 cakes. Serving size is 3. (40cal/cake, 6.5gC, 1gF, 1gP, 2gFibre).

9 steps

Updated at: Mon, 22 Jan 2024 20:08:10 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories323.4 kcal (16%)

Total Fat14 g (20%)

Carbs42.2 g (16%)

Sugars2.2 g (2%)

Protein8.6 g (17%)

Sodium410 mg (20%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

¾ cupdry quinoa

rinsed

1 ½ cupswater

2 Tbspground flaxseed

This makes vegan egg replacer, if you eat eggs omit and add one egg

6 Tbspwater

2 Tbspextra-virgin olive oil

small, peeled and diced

1 tspturmeric

½ tspsalt

¼ cupflour

I used gf oat flour, can use almond, coconut or rice flour as well

Instructions

Step 1

Place quinoa and 1 1/2 cups water in a small pot and bring to a boil. Reduce heat, and simmer for 15 minutes, until all liquid is absorbed (or cook in rice

Step 2

cooker). Remove from heat and allow to sit.**Mix flaxseed with 6 tablespoons of water in a small bowl. Place in the refrigerator for about 10 minutes, until gelled. Once thickened, this mixture will act as

Step 3

eggs would to bind the quinoa mixture together.

Step 4

Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion and sauté 5 minutes, until fragrant. Add in carrots, turmeric, and salt, and sauté

Step 5

another 5 minutes until softened. Remove from heat.

Step 6

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Mix together quinoa, flaxseed eggs, sautéed veggies, and flour, adding more flour or

Step 7

water, as needed, to allow the mixture to stick together nicely. Form into 8 patties, and place on the lined baking sheet. Bake 25-30 minutes, until golden,

Step 8

flipping once halfway through. OR cook 5 minutes per side over medium heat in a large skilled coated with olive oil.

Step 9

3 cakes per serving