Cheesy Veggie Quinoa Cakes

If you’ve never tried Quinoa, you are seriously missing out.  Not only does it taste really good, it’s actually really good for you.  Quinoa is better than most whole grains because it’s super high in protein, fiber, and essential amino acids, making it a complete protein source.  It’s also very versatile; I love to use it in place of potatoes, rice or pasta. 

These Quinoa cakes are a really healthy, protein rich dish that can be eaten as a side dish or all on their own.  Enjoy!!

1 Cup cooked Quinoa

2 Egg Whites

2 Yellow Summer Squash chopped

2 Small Zucchini chopped

1 Red Bell Pepper

2 Tbsp Olive Oil

Canola oil
8 oz. Mozzarella

1 Tsp Garlic Salt                                                                

Heat olive oil in a large sauté pan, add veggies and cook until just tender but still firm on the inside, season with garlic salt.  Don’t cook them too much, you want them to hold up in the Quinoa cake.  Combine veggies, cooked quinoa and egg whites. Take a small handful of the mixture, place a small slice of mozzarella cheese in the middle, and top with more quinoa mixture.  Seal seems and shape in to a round patty. Continue until all of the mixture and cheese is gone.  To cook, heat canola oil (just enough to cover the pan, add more oil as needed) and add Quinoa cakes.  Cook over medium high heat until golden brown on the outside and cheese has melted on the inside.

To cook Quinoa, combine 2 cups of water and 1 cup of Quinoa in a sauce pan.  Bring to a boil, cover, and cook over medium heat for 12 minutes or until Quinoa has absorbed all of the water.