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1
Note: This recipe is best made with quinoa that has been cooked the day before.
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To cook the quinoa Rinse one and half cups of quinoa under water and strain it.
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Place it in a saucepan with three cups of chicken stock or water.
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Bring to the boil and simmer for 15-20 minutes until the liquid has soaked up completely.
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Remove from heat and rest for 20 minutes until grains are light and fluffy.
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Fluff up with fork.
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In a large bowl place the pre-cooked quinoa, lemon zest, pine nuts, sultanas, carrot, spinach, mint, honey, bread crumbs and spices.
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Set aside.
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In a small bowl place the eggs and beat until combined, crumble the feta into the egg mixture and mash together.
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Season with salt and pepper.
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Mix the egg and feta mixture into the quinoa mixture and mix until thoroughly combined.
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If the mixture is too runny add some more bread crumbs.
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Grease six egg rings and set aside.
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Heat a large fry pan on the stove over medium heat with some olive oil.
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Place the egg rings into the sauce pan and fill them with quinoa mixture.
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Flatten the top with a spatula.
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Cook on medium heat for 4-5 minutes until nicely browned.
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Flip over and cook for another 3-4 minutes.
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Remove from the pan and gently run a knife around the edge of the ring to release the cake.
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Repeat until all of the quinoa mixture has been used.
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Serve warm with fresh salad and roasted pumpkin hummus.
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22
For Morrocan Spice Blend: Mix all spices together and store in a jar.
