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1
Preheat oven to 350 degrees F and line a 12-well muffin tin with paper liners.
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2
In a small pot, bring the stock to a low boil.
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3
Then stir in the 1/2 cup of quinoa.
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4
Cover the pot and let it simmer on medium low for 12 minutes, until the quinoa is tender.
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5
You should see little tendrils coming out of it.
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6
Fluff it up using a fork and then let it cool completely off of the heat.
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7
While quinoa cooks and cools, prep the veggies and set them aside.
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8
Then measure the oat flour out into a large mixing bowl and set it aside.
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9
Whisk the egg, milk and olive oil together in another bowl for the wet ingredients.
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10
When the quinoa is cooled, add it to the bowl of oat flour.
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11
Add the Worcestershire sauce, salt, crushed red pepper and cumin and then whisk it all together.
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12
Pour in the wet ingredients and stir it all together well until it is a uniform batter.
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13
Fold in the chopped veggies to finish it up.
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14
Scoop 1/4 cup of batter into each well of the prepared muffin tin, then bake the cakes for 2025 minutes.
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15
They should be slightly crisp and golden on top and around the edges but still tender in the middle.
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16
Let them cool for a minute when they are done, then serve immediately!
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17
They make a great lunch, snack or side dish!
