Friday, October 9, 2009


Wow... I love quinoa. The grain is so versatile and delicious. I have it on hand at all times. Last night I fixed a pasta supper for a friend's girls and made a simple sauce with a lot of garlic slivered into it. It was a hit. Not a bite left in the pan or on plates. And because of my hankering for garlic - sometimes you just need garlic, I figure - I'm making a quinoa pilaf with a lot of garlic. I've decided it will be the base for little quinoa cakes. Sort of like quinoa latkes. So, here's the plan for my protein filled grain:


1 beef bouillon cube
2 1/4 cups of water
5 smashed cloves of garlic - fairly big ones!
1 1/4 cup quinoa
Pinch of hot smoked paprika
1/2-3/4 cup thawed, squeezed dry, frozen spinach
2 eggs
2-3 carrots grated

Mix bouillon into water and heat on stove in large pan. Peel garlic and smash up either on cutting board or in mortar. Add garlic to water and bring to boil. Add quinoa and bring back to boil. Add smoked paprika to taste - be careful, it's spicy! Put burner on low and cover pan and simmer about 45 minutes until quinoa is done.

Cool quinoa. When cool mix in bowl: quinoa, shredded carrot, spinach and eggs. I hesitate to season this too much, as the bouillon is salty and the paprika is spicy. But, salt a bit and pepper a bit if you like. Mix all this up together and on a foil lined baking sheet sprayed with a little Pam, make small cakes about the size of a silver dollar pancake. Bake these in the oven at 350 until they are golden and set, about 34-50 minutes. Serve with a dollop of sour cream if you like, and a nice big salad or with grilled chicken! Delish!

My house smells delightful... mmmmmm garlic!!!

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