A Delicious Vege Quinoa Cake Recipe

Yet another successful Pinterest recipe to add to the books. Either I’m becoming a better cook or I now have a knack for finding the easy recipes. The latter being where I’m leaning on this one. Either way, I’m happy! I added a few things and switched out some ingredients for healthier ones from the original recipe I found and also added a lemon-dill-sriracha remoulade. Intrigued yet?

Quinoa Cakes

  • 1 cup organic quinoa
  • 2 cups chicken broth, fat free low sodium
  • 1 Tbs ground flax seeds
  • 3 Tbs water
  • 1/4 cup 100% whole wheat flour
  • 1/2 cup diced red onion
  • 1/2 bell pepper, diced
  • 2 stalks celery, diced
  • 3 garlic cloves, minced
  • salt & pepper
  • olive oil

Lemon-Dill-Sriracha Remoulade

  • 2/3 cups cashews, soaked in water for about 2 hours)
  • 1/3 cup water + more as needed
  • 2 Tbs sriracha, more to taste as you like
  • 1 clove garlic
  • 1 lemon, zest & juice
  • pinch of onion powder
  • salt & pepper

In a small pot over medium/high, heat broth and quinoa to a boil, cover, reduce heat and simmer for 15 minutes. Once done, remove cover, fluff with a fork and let set for another 15 minutes to cool and absorb remaining water.

While the quinoa is cooling, start mixing together the ground flaxseed with 3 Tbs water in a small bowl and set aside to thicken.

To prepare the remoulade, place all of the ingredients in a blender (I used the magic bullet) except for the dill, and blend until smooth. If your mixture is too wet, add a few cashews and blend again. Likewise, if the mixture is too thick, add a little water at a time until desired consistency. Stir in the dill by hand. Taste. Add more of whatever you like while blending by hand. Cover until ready to use or keep in refrigerator.

For the quinoa cakes – in a medium bowl, combine the quinoa, flaxseed mixture, flour, onion, celery, bell pepper, and garlic. The mixture should be moist enough to stick together, remaining slightly tacky. Add additional flour or water, 1-2 Tbs at a time if needed to adjust consistency. I had to add quite a bit more flour to get the cakes to stick together. Season with salt and pepper. Form into about 8-12 patties. I ended up getting a little more than this.

Preheat oven to 200 degrees. Heat a drizzle of olive oil in a large skillet over medium heat. Add the patties and cook, w/o touching them, until nicely browned on one side, about 4-5 minutes. Flip and cook the other side for an additional 4-5 minutes.

Keep finished quinoa cakes on a wire rack over a baking sheet in the preheated oven until all cakes have been cooked. Place the hot quinoa cakes with a generous dollop of remoulade and pair with a steamed vege of choice. Mine was asparagus and green beans :).

One thing to remember that I did not account for when making the sides, was cooking the quinoa cakes in the skillet will take quite a bit of time. I could only cook about 3 at a time, and at 4-5 minutes a side the time really added up on me!

And there you have it! A delicious meal, that was just as good reheated for lunch the next couple of days!



*Enjoy!

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Spaghetti Squash Bandwagon

Ohhh yeah. I finally found a new health food trend I can jump on board with, spaghetti squash! I have to admit, I was pretty skeptical of this stuff when I first heard about it, and it obviously took me a little while to finally give in, but boy am I glad I did! My skepticism was mostly because I hadn’t tried any type of squash at all until about a month ago when my boyfriend tricked me into it. Seriously, you serve me anything with as much salt, butter and olive oil as he had on this thing and of course I’m going to think it’s good! Nevertheless, I did it. I figured out where it was at the store, found an easy recipe and cooked it up for dinner. It was seriously delicious, but for my budget the squash was a little expensive. I think mine cost upwards of $8. The recipe I found was called Skinny Spaghetti Squash Alfredo.  It was super easy, super quick and super delicious! Well okay, the actual cooking part is super quick, but I cooked the squash for 1 hour before I cut it open and started cooking the actual meal. But if you are like me and you don’t tend to worry too much, I put mine in the oven and left to go to the store to get the rest of the ingredients while it cooked. My boyfriend was dumbfounded by this, but hey…my house was standing when I got home and the squash only had 15min left to cook! I’d say it was a win for me. The recipe I found said you could either make this into 2 servings (half a squash each) to use as the main course, or cut it into 4’s for side dishes. I went the route of the main course and I don’t think I finished half of my half before I was full. I served it with a side of lemon pepper green beans and a green salad.

Skinny Spaghetti Squash Alfredo:

YIELD: Makes 2 large servings or 4 side dish servings

INGREDIENTS:

1 medium-sized spaghetti squash

1 Tablespoon butter

3 cloves of garlic, finely minced

2 Tablespoons flour

1 1/2 cups milk (I used skim)

1 Tablespoon cream cheese (I used low-fat)

1 cup freshly grated Parmesan cheese, plus 2 Tablespoons extra for topping

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

Crushed red pepper flakes and fresh parsley, for garnish if you wish

DIRECTIONS:

Preheat oven to 350 degrees F.

Poke a few holes deep into the whole squash with a paring knife. Bake for 60 minutes, remove from the oven and let rest for 10 to 20 minutes before slicing in half with a large serrated knife. I couldn’t decide if I should put it on a baking sheet or not, I opted not to. Scoop out the seedy inside leaving the spaghetti strands. Use a fork to gently scrape the “spaghetti” strands into the center.

For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.

Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.

Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Eat up!

Skinny Spaghetti Squash Alfredo

One of my favorite parts about this dish (besides it being healthy AND delicious) was the lack of dishes I had to clean afterwards! It was amazing.

I’m heading down to Southern Utah this weekend to do some hiking and find the sunshine. I cannot wait! Wish me luck that I come back with a tan!

 

*Enjoy!

A Successful (Healthy) Pinterest Recipe…Whaaaat?!

Seriously…how many recipes out there have started substituting greek yogurt for everything else that tastes good. Just stop it. I’m pretty sure I saw a  recipe for homemade pizza that called for it…come on! The whole world does not enjoy that weird, foul taste of greek yogurt, especially me. This is even more true when I’m looking for a chicken salad recipe. I have a weird love of chicken salad, but despise egg and tuna salad. I finally came across one of these recipes on Pinterest that did not in fact call for greek yogurt, or any gross variation of it. I was one happy girl. It was so simple, so healthy and so cheap! What’s not to love?!

You ready for this? This recipe makes about 1-2 servings, really just depending on how hungry you are.

  • 1/2 Cup chopped chicken – – I actually used a rotisserie turkey from the grocery store
  • 3 Tbsp Fuji apple chopped
  • 3 Tbsp red grapes chopped
  • 2 tsp honey
  • 2 Tbsp almond butter

Mix and wrap in a Romaine lettuce leaf.

Yummm

Yummm

See, I told you it was simple. It is also delicious. Rare combination…I know.

I hope you enjoy this recipe as much as I did! It has been a great addition to my lunch rotation for work as well as keeping true to my I want to be able to wear a bikini this summer health kick!

I got this recipe from Skinny Mom, check out here blog here: http://www.skinnymom.com/

*Enjoy!