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Sun Dried Tomato and Quinoa Cakes
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Source:
| Sun Dried Tomato | |
| Quinoa Cakes | |
| 1 cup | dry or 3 cups cooked quinoa |
| 2 cups | water, (for cooking quinoa) |
| 2 | eggs |
| 1/4 cup | egg whites |
| 1/2 cup | sun-dried tomatoes, packed in oil or water (drained) |
| 1/3 cup | feta cheese, crumbled |
| 3 tbsp | cornmeal |
| almond flour, alternative | |
| 1/2 cup | parsley, minced |
| 1/4 cup | basil, minced |
| 1 tsp | ground black pepper |
| 1/4 tsp salt + a pinch | |
| Cooking spray, (I use Misto) | |
Directions
In a small pot, add quinoa, water and a pinch of salt. Cover, bring to a boil on high, reduce heat to low and cook for 10 mins. Remove from heat and let stand covered for 5 minutes. Fluff with fork and set aside.
In a large mixing bowl, combine eggs with egg whites and whisk for 30 seconds. Add quinoa, sun-dried tomatoes*, feta cheese, cornmeal, parsley, basil, black pepper, 1/4 tsp salt and stir to combine.
Preheat large skillet on medium heat and spray with cooking spray. Scoop the mixture with a measuring 1/4 cup and press gently to pack. This step will make it easier to form the cakes. Place on a skillet, press slightly with spatula and cook for 5 - 6 minutes or until golden brown. Flip carefully and cook for another 5 minutes. Repeat this step with remaining mixture. Serve hot.
Storage Instructions: Refrigerate covered for up to 3 - 4 days. Freeze in an airtight container for up to 2 months.
Notes
* I used Kirkland sun-dried tomatoes packed in oil. To get rid of extra oil, I rinsed and drained them. It's up to you.
http://ifoodreal.com/sun-dried-tomato-and-feta-quinoa-cakes/
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Nutritional Info
Servings Per Recipe: 14
Amount Per Serving = 1 cake:
Calories: 90.8
Total Fat: 2.5 g
Cholesterol: 30.5 mg
Sodium: 145.2 mg
Total Carbs: 13.1 g
Dietary Fiber: 1.5 g
Protein: 4.3 g
WW Points+: 2
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