Veggie Quinoa Cakes

Ingredients

  • 1 cup, cooked and cooled White Quinoa
  • non-stick cooking spray
  • 1 tablespoon butter
  • 1/2 cup onion, finely chopped
  • 1 small jalapeno, seeds removed and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1/2 cup firmly packed grated carrot
  • 1 cup grated zucchini, lightly packed
  • 1 cup finely chopped baby spinach leaves
  • Salt and pepper
  • 2 large eggs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup grated cheddar cheese
  • Sweet chili sauce, to serve

Preparation

  • Preheat oven to 375 degrees F.
  • Coat a 6-count muffin pan with non-stick spray.
  • Melt butter in a large saucepan over medium heat. Add onion, jalapeno and garlic; saute for one minute. Add carrot, and cook for two minutes, stirring occasionally. Add zucchini, baby spinach, salt and pepper. Stir to combine and cook for another minute.
  • Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in quinoa.
  • Allow mixture to cool for about 10 minutes. Stir eggs and parmesan cheese into quinoa mixture.
  • Fill the prepared muffin cups with mixture, pressing mixture down with a spoon. Top each with grated Cheddar cheese. Bake for about 30 minutes, or until lightly browned.
  • Serve warm with sweet chili sauce. Store in tightly covered container in the refrigerator.

*Cooking tip: This recipe can substitute any RiceSelect Quinoa product, including White Quinoa, Red Quinoa, or Tri-Color Quinoa.