Quinoa Cakes and Sautéed Brussels
- 1 1/2 cup cooked quinoa
- 2 tbsp ground flax + 6water
- 1 cup destemmed and finely chopped kale
- 1/2 cup rolled oats ground into a flour use certified gluten-free if necessary
- 1/2 cup finely grated sweet potato
- 1/4 cup finely chopped sun-dried tomatoes
- 2 tbsp sunflower seeds optional
- 1/4 cup fresh basil leaves finely chopped
- 2 tbsp finely diced onion
- 1 clove Garlic minced
- 1 tbsp runny tahini paste
- 1 1/2 tsp dried oregano
- 1 1/2 tsp red or white wine vinegar
- 1/2 tsp fine grain sea salt or to taste
- 3 tbsp gluten-free all-purpose flour or regular all-purpose flour I used King Arthur
- red pepper flakes to taste
- 3 cup chopped Brussels sprouts in half or fourths is good
- 1 cup shredded red cabbage
- 1 tsp crushed garlic
- 2 tbsp olive oil or coconut oil optional
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
- Combine all ingredients together in a large bowl, including the flax mixture and the 1.5 cups cooked quinoa. Stir well until the mixture comes together. Don't forget the flour because it helps bind the patties.
- Shape mixture into 1/4-cup patties with wet hands. Pack tightly so they hold together better. Place on baking sheet.
- Bake for 15 minutes, then carefully flip cakes, and bake for another 8-10 minutes until golden and firm.
- Cool for 5 minutes on the sheet and then enjoy!
- Store leftovers in a container in the fridge for up to 5-6 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.
- Warm oil in a skillet first, then add the rest of the ingredients. Sautee until you can pierce Brussels easily with a fork.
Tried this recipe?Let us know how it was!