Wednesday, March 16, 2011

Quinoa cakes

As you may know I am always looking for healthy new ideas for breakfast. I came across this idea on a friend's food blog who had found the recipe on Martha Stewart's website. I also am somewhat crazy about using up leftovers and bits of this and that. I hate to waste food. So, I look at it as a challenge to find new and exciting ways of using say, limes that I may have on hand or the extra quinoa from our dinner last night, etc. So, I was very excited to find this recipe, because it does 2 things for me: feeds my kids a protein-filled breakfast without greasy breakfast meat and uses up leftovers! (By the by, THIS recipe is a regular staple in our home now, except with Tilapia. We love it!) Just so you know, you can definitely tell there is quinoa in these, but since I don't mind the taste, I think they are great, especially since I know how healthy it is!

My kids like these and will even eat them plain later in the day as a snack (if there are not more enticing options around, that is)!

(Just one change for me: I don't use the butter on the skillet. I use a non stick skillet that doesn't seem to need it, so I don't use it.)

Here is the recipe from the Martha Stewart Website:

Quinoa Cakes

Makes about 12
  • 1 cup cooked quinoa or brown rice
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 1 large egg, plus 1 large egg white
  • 1 tablespoon unsalted butter, melted, plus more for skillet
  • 1/4 cup low-fat milk
  • 2 tablespoons pure maple syrup, plus more for serving
  • Fresh fruit or fruit preserves (optional), for serving


  1. In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
  2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.
(We like them with maple syrup)

1 comment:

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