Prep Time: 25 mins
Cook Time: 20-25 mins
Makes: 10-12 cakes
1.5 Cups Quinoa
3 Cups Low sodium broth
3-4 Handfuls Spinach (kale, and chard work well, too)
1 Teaspoon Coconut oil
1 Cup Roasted bell pepper (Trader Joe’s jarred peppers work well)
3 Tablespoons Parsley
2/3 Cup Almond or rice cheese, shredded
1 Teaspoon Garlic powder
½ Teaspoon Salt or to taste
½ Cup Almond flour/meal
Pre-heat oven to 400.
Line a baking sheet with parchment paper and spray with coconut or avocado oil.
Rinse quinoa and place in a pot with broth. Bring to a boil over a high heat. Once boiling, cover with a lid and reduce heat to medium. Cook until water has evaporated, about 15-20 minutes. Turn off flame and let sit for 10 minutes, covered with the lid. Then fluff with a fork.
While quinoa is cooling, sauté greens in a pan with coconut oil. Once cooked, set aside.
Whisk eggs in a bowl that is large enough to fit all ingredients.
Dice bell peppers and parsley. Add to large bowl and mix into eggs. Once the spinach has cooled, add it to the bowl along with rest of the ingredients. Combine evenly. You mixture will be moist. If the mixture feels dry, add a little water. If the mixture feels too wet and you cannot form patties, add a little extra almond flour.
Let mixture rest for 10 minutes, and then form 10-12 patties. Place on baking sheet and bake for 15-20 minutes or until bottom is golden brown, then flip and bake for 5 minutes.
If you have extra-uncooked quinoa mixture, place in the fridge.
Download the recipe PDF here.