The shift to springtime means a change in weather – and a change in appetite. You may have already noticed cravings for lighter, fresher meals – more salads, less stews. This simple recipe is light, filling, and quick to make. You mix up the patties in the same pot you cook the quinoa, leaving you with less dishes to wash and more time to enjoy the beautiful spring weather.
Follow the recipe as is, or use any fresh herbs you prefer or have on hand. Enjoy the quinoa cakes with a fresh green salad for a light supper. I have also topped leftover cakes with hummus, avocado and sprouts for a cold open-faced ‘sandwich.’
Lemon-Dill Quinoa Cakes
1 cup quinoa, rinsed
½ cup almond flour
2 tablespoons ground flax
½ cup water
3 tablespoons olive oil (divided)
1 teaspoon lemon zest
2 tablespoons lemon juice
3 tablespoons fresh dill, chopped
½ teaspoon sea salt
In a medium pot, bring 1 ½ cups water to a boil; stir in quinoa, reduce to a simmer, and cook for 13-15 minutes. Water should be absorbed and quinoa should be fully cooked. Let cool for 10-20 minutes.
Add almond flour flour, flax, water, 1 tablespoon olive oil, lemon juice, dill and salt in to the pot with quinoa. Stir with a wooden spoon until mixture begins to bind and stick together.
Use a scant 1/4 cup to form quinoa into small patties.
Heat a large cast-iron skillet over medium heat. Add remaining 2 tablespoons of oil. Once oil is shimmering, add quinoa cakes. Let cook until crisped and golden; about 3-5 minutes per side. Continue in batches until all cakes are cooked.
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