Quinoa Cakes!

This delicious recipe was great for dinner tonight at my house paired with a yummy salad. (The salad was found in the Everyday Food magazine and adapted. Just greens of your choice, cubed avocado, orange and grapefruit wedges, thinly sliced radishes. No dressing is necessary)

Serves 4-5, thanks to Vegetarian Entrees That Won't Leave You Hungry cookbook

1 cup quinoa (rinsed if necessary)

2 cups vegetable broth

1 tbsp olive oil

8 ounces carrots, grated

1 tsbp sherry vinegar

2 tbsp chopped basil (or favorite herb)

2 eggs, beaten

Preheat oven at 375 degrees. Line a baking sheet with parchment paper. Combine quinoa and broth in small saucepan and bring to a boil. Lower heat, cover, and simmer for 10-15 minutes until liquid absorbed. (I did this step the night before to save time)

Heat the oil in a saute pan over medium heat, add carrots and saute until softened (5-7 minutes). Pour vinegar to deglaze the pan. Set aside and cool slightly.

Combine quinoa, carrots, and herbs into a bowl. Stir in eggs and dash of salt and pepper.

Shape into 10 patties, about 3 inches in diameter and 1 inch in thickness and arrange on baking sheet. Bake for 10-15 minutes, until crisp on exterior and firm to touch. Serve hot.