Corn, Zucchini and Quinoa Cakes

Rinse the quinoa under cold water for a minute then place it in a pot with the water. Bring to a boil, cover and reduce the heat to low. Cook for 12 minutes then turn off the heat and let it stand, covered, for an additional 5 minutes. Remove the cover and allow to cool to room temperature.

Add the olive oil, garlic and diced onions into a pan and saute on medium heat until translucent. Grate the zucchini on a box grater, squeeze the excess water out and add it into the pan. Toss it together with the onion and garlic and remove pan from the heat to cool.

When ready, add the onion/zucchini mixture into the cooked quinoa along with the corn kernels and herbs. Season with salt and pepper to taste, add the egg and flour and mix thoroughly.

Preheat oven to 400 F.

I found it’s easiest to form thick, uniform cakes by using a round 3 1/2″ cookie cutter. Line a baking sheet with parchment paper, place the cutter on the paper and spoon the mixture into it until it comes up about halfway. Gently slip off the cutter and repeat.

Bake in a 400 F oven for 15 minutes, then flip the cakes and bake for an additional 15 minutes.

Makes about 8 cakes or 4 servings.