These are YUMMMMY! They take some time to make, but are oh so worth it! More pictures and details are on le blog: http://positiveponderings.blogspot.com/2011/08/quinoa-cakes.html
Savory Quinoa Cakes (Adapted From Kary Osmond's Recipe):
* 1 cup quinoa (uncooked)
* 1 1/2 cups water
* 1/2 cup olive oil
* 1/2 of an onion, chopped (I used a red onion, which was HUGE, so only 1/4 of it was chopped up)
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cups of fresh spinach, trimmed (get rid of the stems) and chopped (unless using baby spinach)
* 3 eggs
*1/4 cup grated mozzarella cheese
* 4 tablespoons spelt flour
* 1 1/2 teaspoons of baking powder
* juice of 1/2 a lemon
* a teeny smidgeon of cayenne pepper
* 1/4 cup chopped natural almonds
* 2 tablespoons hulled hemp seeds
* 6 tablespoons of psyllium husk
1. Rinse the quinoa for 3 minutes under cold water (I like to use a sieve).
2. In a saucepan, mix the quinoa and water and bring to a boil. Reduce the heat and let the quinoa simmer, covered, for about 10-15 minutes.
3. Drain the quinoa (once again, I used a sieve) and let it cool.
4. In a frying pan, heat 1 tablespoon of the olive oil over medium heat. Add in the onion and salt and pepper, stirring occasionally until the onion is soft (about 4 minutes).
5. Add in the spinach and cook until wilted and no liquid remains (about 3 minutes).
6. Let the spinach/onion mixture cool.
7. In a large bowl, whisk together the eggs, flour, baking powder, cayenne pepper, lemon juice, hulled hemp, cheese, and almonds.
8. Mix in the cooled quinoa and spinach/onion mixture.
9. It will likely be kinda goopy---to thicken it up, add in the psyllium husk. Let the mixture stand 5-10 minutes.
10. With WET hands, form cakes (about 13), placing them on a cookie sheet lined with wax or parchment paper.
11. Place in the refrigerator and allow them to firm up for 1 hour.
12. After the hour is up, place 1/2 of the remaining oil in a large frying pan and allow it heat up over medium-high heat.
13. Add in as many of the cakes as you can fit on the pan, leaving room between each (I got half of the batch on the pan). Allow the cakes to cook for about 4 minutes, flipping them over, and then cooking 4 more minutes.
14. Remove the cakes. These can be kept warm in the oven on a cookie sheet at 200 degrees Fahrenheit, but I just let them cool. I placed a sheet of paper tower on a plate, and then put the cakes on top of that. I topped it off with another sheet of paper towel (to absorb some of the oil).
15. Cook the remaining half of the cakes.
16. Enjoy! I ate them as is, but they would be great as burgers!