Sometimes you just need something simple and savoury to tide you over, and these vegetarian-friendly cheesy quinoa cakes are definitely just that.

It’s a recipe that really invites substitutions and additions based on your personal preference — or whatever you have on hand in your kitchen.

If you’re not crazy about parmesan try trading it up for fontina or cheddar, or switch up cilantro for parsley. The same goes for the honey Dijon mustard, which can easily be replaced with aioli, ranch, sour cream or even light honey Dijon salad dressing. Make these cakes yours!

Quinoa: the dynamic superfood
Quinoa (pronounced keen-wah) is a whole grain-like seed that is similar to rice or barley. To the Incas, quinoa was a sacred crop known as the “mother of all grains” — and considering its health benefits, it’s no wonder. Quinoa is high in protein and gluten-free, as a well as a complex carbohydrate, making it great for weight management.

There are dozens of ways to prepare quinoa: as a breakfast cereal, base in soup, in salad and even in dessert. Its health benefits, efficient cooking time and delicious options makes it definitely worth a try!

Caution: In its natural state, quinoa is coated with a chemical called saponin that is minimally toxic. So it’s important to always rinse your quinoa before cooking. Place it in a strainer and run cold water over it until the foamy residue has been washed away.

Serving: Makes 10 to 12 pancakes

Time: 30+ mins

• 1 cup of dried quinoa
• 2 cups of vegetable broth
• 3 medium eggs
• 1 cup of shredded carrots
• 2 stalks of green onion, diced
• 2 cloves of garlic, minced
• ¼ cup of fresh cilantro, chopped
• ½ cup of Parmesan cheese, grated
• ½ cup of all-purpose flour
• ½ tsp of salt
• ¼ tsp of pepper
• 2 tbs of extra virgin olive oil
• Honey Dijon Mustard

Notes:

• 1 cup of dried quinoa yields about 2.5 to 3 cups of cooked quinoa.
• If you find that the pancakes are a little more crumbly than you’d like add an additional egg as a binder.
• Pro tip: If you’re not one for chunky garlic bits, one of the best ways to mince garlic is to place the peeled, unchopped clove under a small glass and to crush it first, then chop it up with a knife.

Instructions:

1. Cook dried quinoa in vegetable broth according to instructions on quinoa packaging.
   
2. While you quinoa is cooking, shred, dice, mince, chop and grate your remaining ingredients according to ingredient list.
3. Once your cooked quinoa has had a chance to cool down, in a large bowl mix together quinoa, eggs, carrot, green onion, garlic, cilantro, cheese, flour, salt and pepper.
   
   
4. Pour oil into a large sauté pan and place over medium heat.
5. Scoop ¼ cup of the quinoa mixture and place on the heated pan.
6. Fry for a couple of minutes on each side.
7. Drizzle your sauce of choice on top and enjoy!

These cheesy quinoa cakes are nice and crispy on the outside, and irresistibly cheesy on the inside. In comparison to your typical quinoa recipe, it’s much more filling, making it great as a main course, or even a flavourful appetizer.

If you’re looking to cook this recipe in large quantities, the mixture can be stored in the freezer. Simply allow the quinoa mix to cool to room temperature, and then separate into freezer-proof Ziploc bags — squeezing all of the air out before you seal them. This recipe is great for making and stocking up for the long school week ahead!

Recipe adopted from soveryblessed.com