Quinoa Zucchini Cakes w/ Summer Herbs

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:

2 eggs

¼ c. bread crumbs

Cooking oil

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.

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