Variations: I boiled the quinoa in chicken broth (instead of salted water) for more flavor, and left out the onion, olive and zucchini completely. Instead I added more Parmesan, minced garlic, lemon zest, and dried parsley, making flavorful cakes.
Mrs. Carla Monti
Monday, April 2, 2012
Quinoa Cakes!
Today I made Joy the Baker's Quinoa Cakes! Made using cooked quinoa, parsley, lemon, garlic, Parmesan, and bread crumbs, these small and tasty veggie patties are delicious and nutritious.
Variations: I boiled the quinoa in chicken broth (instead of salted water) for more flavor, and left out the onion, olive and zucchini completely. Instead I added more Parmesan, minced garlic, lemon zest, and dried parsley, making flavorful cakes.
As always, I pair my dinner plates with a healthy serving of full-bodied red wine, in this case a lovely Tuscan red.
Variations: I boiled the quinoa in chicken broth (instead of salted water) for more flavor, and left out the onion, olive and zucchini completely. Instead I added more Parmesan, minced garlic, lemon zest, and dried parsley, making flavorful cakes.
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