Quinoa Cakes & Crispy Kale Salad II

Quinoa Veggie Cakes

this high protein recipe is gluten-free and vegan! they freeze really well!

yield: 12 {depending on the size}

inspired by: Your Green Baby

© The Fitness Dish

ingredients:

1 1/4 cups quinoa

2 1/2 cups water

1 1/2 cups dry garbanzo beans, soaked overnight {or canned rinsed very well, I suggest Eden Brand which are BPA-free}

1 medium sweet potato, peeled and grated

4 medium carrots, chopped

2-3 leaves of kale, stems removed and leaves chopped

2 Tablespoons brown rice flour

1 Rapunzel brand vegetable bouillon cube

2 teaspoons turmeric

2 teaspoons coriander

1 teaspoon cumin

salt & pepper, to taste

optional: 1 clove garlic, minced {I didn’t add since I didn’t know how the baby would like it—but I think it would be a nice addition}

directions:

Preheat your oven to 350 degrees. Lightly grease a cookie sheet with olive oil.

Drain and rinse the garbanzo beans. Place them in your food processor or high speed blender and ground it. Remove from machine and set aside.

Combine water, quinoa, bouillon cube. carrots and sweet potato in a large saucepan. Bring to a boil. Cover and turn heat down to simmer for 12 minutes. Add kale and cook for an additional 3 minutes. When you’re finished cooking take 3/4 of the quinoa/veggie mixture and add it to your food processor/blender and grind it up. Then combine the ground garbanzo beans, all of the quinoa {from blender and pot}, brown rice flour and spices in a bowl and form into patties. I used an ice cream scoop to evenly form the cakes.

Bake for 15-20 minutes on each side {30-40 minutes total} until they are golden on the outside and tender on the inside.

Crispy Kale Salad

recipe can be doubled, tripled, etc

serves: 1-3 {but really 1 very hungry momma}

© The Fitness Dish

ingredients:

half recipe for baked kale chips

half recipe for massaged kale salad {minus the tempeh and garbanzo beans}

recipe for massaged kale salad dressing -I used stevia instead of honey and it came out great!

2-3 mini quinoa cakes, crumbled

Divide a big bunch of kale in half. Separate the leaves from the stems and wash them and dry them in your salad spinner really well. Prepare each half from the recipes above. I made an entire batch of the dressing for the massaged kale salad and just stored it in the fridge {I only used about 1/4 of it on this salad}. Prepare massaged kale salad while kale chips are cooking. Add kale chips, half an avocado, crumbled quinoa cakes and desired amount of dressing. Enjoy!