Quinoa Asparagus Cakes

1. 1

   Rinse quinoa under cold water, (I put mine in a sieve).

2. 2

   In a medium saucepan add the quinoa and 2 cups of water.

3. 3

   Cover, bring to a boil, then reduce to a simmer.

4. 4

   Cook for 15-20 minutes or until all of the water is absorbed and the quinoa is doubled in size.

5. 5

   Set aside until cool to touch.

6. 6

   In a large bowl combine the quinoa, asparagus, parmesan, onion, garlic and salt.

7. 7

   Gently mix all the ingredients together.

8. 8

   Add beaten egg until all ingredients are well combined.

9. 9

   Using your hands form the ingredients into golf ball sized balls and place on a cooking sprayed cookie sheet.

10. 10

    Gently flatten each ball with your palm to about 1/4 inch thickness.

11. 11

    In a large skillet heat vegetable oil over medium high heat.

12. 12

    Add 5 cakes to the pan using a spatula and cook 5-7 minutes until golden brown.

13. 13

    Flip and cook another 2-3 minutes.

14. 14

    Transfer to a paper towel and repeat with remaining cakes.

15. 15

    Can be eaten warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.