I was so impressed with all that the magazine had to offer, i ended up ordering a 12 month subscription... Yay, it's like Christmas when i open my mail box once a month!
i love all the new, fresh and healthy ideas for my kitchen... :)
Enjoy!
Crispy Quinoa Cakes
serves 6, 30 minutes of fewer
Serve these with Roasted Red Pepper Sauce. (recipe below).
1 large egg
2 Tbs. all-purpose flour
1 1/2 Tbs. Tahini (sesame seed butter) or nut butter (such as almond, or peanut)
1 1/2 tsp. red or white wine vinegar
1 1/2 cups cooked (red) quinoa
1/2 cup finely grated sweet potato
1/2 10-oz pkg. frozen spinach, thawed and squeezed dry
1/4 cup chopped sun-dried tomatoes
1/4 cup chopped nuts (i use walnuts), 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.)
1/2 tsp. salt
preheat oven to 400 degrees. 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 patties are browned.
Per Serving (2 cakes) 125 calories, 6 G protein, 4 G total fat, 17 G carbs, 3 G fiber, 2 G sugars
Roasted Red Pepper Sauce
makes 2 1/2 cups, 30 minutes or fewer
Serve this quick, healthful dipping sauce with Crispy Quinoa Cakes.
1 1/2 cups roasted red peppers, drained
1/2 cup toasted almonds
1 clove garlic
2 tsp. red wine vinegar
Puree all ingredients in food processor.
Per 1/4-cup serving: 40 cal, 1 g protein, 3 g total fat, 3 g carbs, 1 g fiber, 1 g sugars
