Sometimes when I work on the blog, I sit up in my office and listen to Disney music and open more tabs then my browser should probably let me open, and spend entirely too much time on random tangents.
I think the internet needs to stop being so interesting so I can get some stuff done in a reasonable amount of time once in a while.
I find it kind of hilarious that it often takes me so much longer to compose the post on a recipe then it takes me to make and eat it.
I am amused by the most random of things. Like forming quinoa into a little patty makes me very happy, and I was nearly giddy while making these because I was having so much fun. I think Hubby might secretly think I have totally lost it.
But I have yet to figure out how to make these without the eggs. So if you are vegan, this recipe is still awesome if you skip the patty part all together and just stir together some spinach, quinoa and the salsa. In fact, I had leftover quinoa and salsa after this recipe, and that is exactly what I had for lunch the next day. I am totally on team sweet+savory because I love the combo.
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.
- 2½ cups Cooked Quinoa (1.25 cups dry quinoa cooked with 2.5 cups water)
- 2 whole Eggs
- 2 tablespoons Flaxseed Meal (ground flax)
- ½ teaspoon Sea Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Olive Oil Spray (for the pan – or 1 tsp EV olive oil brushed in the pan)
- 1 recipe Peach Salsa
- 3 cups Baby Spinach
- In a medium bowl combine all the ingredients for the quinoa cakes
- Mix well, and allow to sit for 2 minutes (it will look moist, but will firm after sitting)
- Divide quinoa mixture into 8, and form into 8 patties
- Heat a large skillet, and spray with the olive oil
- Add the patties and cook on each side until golden on both sides and firm
- Serve the quinoa cakes atop the spinach with the peach salsa