These delicious gluten-free cakes are high in protein - AND did you know that Quinoa is one of the few plant foods that contain all nine essential amino acids!
Watch video here: https://pom.me/QuinoaCakes
1 ½ cup quinoa
Ground black pepper
Extra virgin olive oil
¾ cup GF breadcrumbs
½ cup parmesan cheese, grated
Avocado oil spray
2 sweet potatoes
1 red onion
4 cloves fresh garlic
¼ cup fresh basil (chiffonade)
Preheat oven to 400°F
Peel and dice sweet potatoes into ½” cubes and chop red onion into ¼” pieces. Chiffonade basil and mince garlic.
Pour EVOO (1 TBSP) into a sauté pan and heat it on medium/low. Add the yams, onions, salt (½ tsp), and pepper (½ tsp). Stir for a bit and then cover. Cook for 10-12 minutes until yams are soft. Add the chopped garlic and stir around for another 30 seconds. Transfer the yam mixture into a mixing bowl and slightly mash with a fork or a masher. Add the cooked quinoa (3 cups cooked), breadcrumbs, parmesan cheese, prepped basil and salt (¼ tsp). Mix well.
Crack eggs into a small bowl and lightly beat with a fork – add to mixture and stir it in.
Prep the baking tray by lining it with parchment paper and spray it with Avocado Oil
Form mixture into patties using a scoop and place on tray. Flatten the patties using your hand and spray each patty with Avocado Oil.
Put patties into oven and bake for 15 minutes. Remove and flip cakes. Return to oven and bake another 5-7 minutes.