What a week. A conference, talks, panel discussions, great food (albeit rich and heavy), lab work... It was amazing, but when half a dozen people tell you that you look tired within a span of two hours, you know you need to recharge.
These quinoa cakes are perfect to recharge with. You have to slow down to make them. The lime-cilantro combination is exotic enough that the taste relaxes you instantly, but light enough not to weigh you down.
These quinoa cakes freeze beautifully, and are perfect over a salad of local greens and tomatoes. So take a beat, put on the brakes, and make these summery, guilt free patties.
Lime Cilantro Quinoa Cakes
Inspired by Super Natural Every Day
2 1/2 cups cooked quinoa, room temperature
4 large eggs, beaten well
1/2 tsp salt
1/2 white onion, chopped
3 cloves garlic, minced
1 1/2 cups panko bread crumbs
1 tbsp extra virgin olive oil
Juice of 1 lime
3 tbsp chopped cilantro
Combine all ingredients in a bowl. Preheat olive oil in a skillet over medium heat. Form mixture into patties, and fry lightly until golden brown on one side; flip it over, cook until golden and crispy on the other side. Serve warm or at room temperature.
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