Lemon-Dill Quinoa Cakes

Ingredients:

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

Procedure:

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.