It seems like it has been raining a lot lately. And while I know how fun sunny days can be, there are also some serious perks of rainy days. The plants love it and have been growing like crazy. The local farm mentioned that produce is looking awesome!! I am totally excited about that, because I am really enthusiastic about produce. It’s a normal enthusiasm. I think…
I love working on rainy days. It feels like I am productive and dedicated because I am grateful to be inside all day (warm and cozy, listening to audiobooks and/or podcasts). Rainy days are also super awesome for curling up with a good book, which I have needed lately, and perfect for naps. Because naps make everything happy!!
So I took a break from my usual grilling program to do some indoor cooking, and made these here quinoa cakes!! With all the delicious strawberries (and maybe some chocolate waffles…) I have been eating, I had been craving something really savory. These totally fit the bill, I love olives for that. Their briney goodness is the perfect salty fix!!
Health highlights of Quinoa: Though it is considered a whole grain, quinoa is technically the seed of a plant related to spinach and beets. Quinoa is very high in protein, and the protein is the highest quality because it contains all the amino acids your body needs to produce muscles and tissues and lots more. It is high in magnesium, which can help people with migraines and chronic headaches because it helps relax blood vessels. It is also a gluten free grain.
- 2 cups cooked Quinoa (1½ cups Quinoa cooked with 1½ cups water)
- ½ teaspoon Dried Oregano
- 2 tablespoons Fresh Parsley (can be subbed for basil)
- ½ cup Kalamata Olives (pitted and chopped fine)
- ¼ cup Sun Dried Tomatoes (chopped)
- 4 oz Feta (crumbled)
- 2 Eggs
- 4 tablespoons Oat Flour
- 2 cups Marinated Artichokes
- 2 teaspoons Red Wine Vinegar
- In a bowl mix all the ingredients for the quinoa cakes well
- The texture will be very moist, but should hold up if you make a meatball with it
- (Feel free to add an additional tablespoon or 2 of oat flour if needed to bind things)
- Grease up your pan with a little EV olive oil if needed
- Make about 10 even sized balls and squash them onto a hot pan (I used a large griddle to cook them all at the same time)
- Cook until golden on each side and they firmly set
- In a food processor add the artichokes and vinegar
- Puree until smooth, it should be the cosistency of hummus
- Serve!! Enjoy!!