Rotating Recipe: QUNIOA ZUCCHINI CAKES

Here is another great recipe that will help you rotate your food storage

The golden rule in food storage is store what you eat and eat what you store.

These “Rotating Recipes” will help you eat what you store.

ROTATING RECIPE:

QUINOA ZUCCHINI CAKES

 Another favorite recipe that use Quinoa

Mexican Quinoa

Here is another great recipe to help you get whole grains in your diet. A friend gave me this recipe to add to my whole grain recipe repertoire, and I put my own twist on it. These cakes made the perfect side dish for a big juicy steak. I just figured that the healthy quinoa canceled out the red meat.

Makes: 12 cakes

Cook Time: 30 minutes

Ingredients:

1 cup quinoa

2 large eggs

¼ cup shredded zucchini

1 tablespoon Parsley

½ teaspoon garlic

¼ teaspoon onion powder

¼ teaspoon cumin

¼ teaspoon red pepper

½ cup shredded Parmesan cheese

¼ cup cornflake crumbs

3 tablespoons vegetable oil

Directions:

Cook quinoa according to package instructions. Or you can use this handy post about How to cook quinoa.

When the quinoa is finished cooking, allow it to cool for 5 to 10 minutes. Then, in a large bowl mix all the remaining ingredients together, except for the oil.

Divide the mixture into about 12 sections, you can make your cakes as large or small as you would like. Squish each section into about ¼ to ½ inch thickness, depending on how you like it.

In a large skillet, heat up the oil to medium high. When the oil is hot add the quinoa cakes and cook 2 to 3 minutes per side or until golden brown.

Serve while warm.

I put my own twist on this recipe,
but would love to hear yours!
Please leave us a comment.