Betty's Quinoa Cakes
1 cup Quinoa (I used the tricolor variety)
2 1/2 cups chicken broth
1/2 cup grated Parmesan Cheese
Salt and Pepper to taste
1/2 Yellow Onion finely diced
Dash of olive oil
1 cup Frozen Corn
1 cup Frozen Peas
1 cup Red Bell Pepper finely diced
Prepare quinoa by rinsing in cold water a couple of times. Pour quinoa and broth into a rice cooker and start cooking.
Preheat the oven to 375 degrees. In a big bowl whisk together the eggs, cheese, salt, pepper and any vegetable additions you like. Once quinoa has finished cooking, use a spoon to mix the quinoa to incorporate air so it can cool. Then add to the egg mixture and mix well.
Grease a muffin tin with Pam. Spoon the cakes into the muffin tins and bake at 375 for 15-20 mins.
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