1 c. quinoa, soaked in water for 5 min.
¼ c. sunflower seeds or slivered almonds
2 c. stock
Handful of fresh savory herbs (basil, parsley, cilantro, etc.), chopped
Handful of mushrooms, chopped
Sprinkles of sea salt and freshly gr. pepper
1 small tomato or pepper, chopped
1 c. zucchini, shredded
Drain and rinse quinoa to remove bitter flavors from the outer coating. Add all the ingredients to a pot and bring to a boil. Cover tightly, reduce heat to low and cook for 15 min.
To make the cakes:
¼ c. bread crumbs
Stir eggs and bread crumbs into quinoa. Form little cakes about 2 inches across and ¼ inch thick, and refrigerate for 15 min. In a low, wide saucepan, heat a thin layer of oil over medium-high heat. Pan-fry cakes a couple minutes per side, until outside is crispy and light golden-brown. Serves 6-8. Received from fellow subscriber Kelly Meerdink.