We all have dietary restrictions of some kind. Whether we’re looking for raw food recipes or just want a dish low in sodium, the search can be treacherous or, worse…tasteless! These quinoa cakes are full of flavor. Even better, they cater to vegan, gluten-free, low-sodium and low-sugar diets.
1/2 cup cooked quinoa
1 cup chopped spinach
1 cup chopped carrots
1 cup chopped zucchini
1/4 cup chopped green onions
1/4 cup unsweetened almond milk (or milk of your choice)
1/4 cup flax meal mixed with 1/2 cup water (or 1/4 cup Morselicious Mix mixed with 1/2 cup water)
Juice of 1 freshly squeezed lemon
1 tsp. coconut oil
2 tsp. dried rosemary
Black pepper and red pepper to taste
1. Preheat oven to 350 degrees F.
2. Lightly steam all veggies EXCEPT spinach.
3. In a large bowl, mix all other ingredients together (including spinach).
4. Add steamed veggies and mix thoroughly.
5. Shape mixture into mini-cakes and place on a greased baking sheet.
6. Bake for 15 minutes, or until lightly browned.
Top with a dollop of cashew “cheese“ and serve. Mmmmmorselicious!
*Tip: You can also pan-fry the cakes in a lightly oiled pan for 10-15 minutes, or until browned and heated through.
“Mo’s Healthy Morsels” is written by Maura (“Mo”) Knowles, a certified health coach, recipe developer and owner of Mac-n-Mo’s, a vegan baked goods company created by Knowles to help her dad eat better (and still enjoy food!) after he underwent quadruple bypass surgery in 2010. Knowles’ recipes for snacks, treats and other fun and healthy dishes appear every week here on the Vitacost blog, or visit Mo on Facebook or www.macnmos.com for more “morselicious” ideas and tips.
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