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Ingredients
- 1 cup dry or 3 cups cooked quinoa
- 2 cups water (for cooking quinoa)
- 2 eggs
- 1/4 cup egg whites
- 1/2 cup sun-dried tomatoes, packed in oil or water (drained)
- 1/3 cup feta cheese, crumbled
- 3 tbsp cornmeal or almond flour
- 1/2 cup parsley, minced
- 1/4 cup basil, minced
- 1 tsp ground black pepper
- 1/4 tsp salt + a pinch
- Cooking spray (I use Misto)
Preparation
Step 1
In a small pot, add quinoa, water and a pinch of salt. Cover, bring to a boil on high, reduce heat to low and cook for 10 mins. Remove from heat and let stand covered for 5 minutes. Fluff with fork and set aside.
In a large mixing bowl, combine eggs with egg whites and whisk for 30 seconds. Add quinoa, sun-dried tomatoes*, feta cheese, cornmeal, parsley, basil, black pepper, 1/4 tsp salt and stir to combine.
Preheat large skillet on medium heat and spray with cooking spray. Scoop the mixture with a measuring 1/4 cup and press gently to pack. This step will make it easier to form the cakes. Place on a skillet, press slightly with spatula and cook for 5 - 6 minutes or until golden brown. Flip carefully and cook for another 5 minutes. Repeat this step with remaining mixture. Serve hot.
Storage Instructions: Refrigerate covered for up to 3 - 4 days. Freeze in an airtight container for up to 2 months.