Moroccan Quinoa Cakes

Note: This recipe is best made with quinoa that has been cooked the day before.

To cook the quinoa – Rinse one and half cups of quinoa under water and strain it. Place it in a saucepan with three cups of chicken stock or water. Bring to the boil and simmer for 15-20 minutes until the liquid has soaked up completely. Remove from heat and rest for 20 minutes until grains are light and fluffy. Fluff up with fork.

In a large bowl place the pre-cooked quinoa, lemon zest, pine nuts, sultanas, carrot, spinach, mint, honey, bread crumbs and spices. Set aside.

In a small bowl place the eggs and beat until combined, crumble the feta into the egg mixture and mash together. Season with salt and pepper.

Mix the egg and feta mixture into the quinoa mixture and mix until thoroughly combined. If the mixture is too runny add some more bread crumbs.

Grease six egg rings and set aside.

Heat a large fry pan on the stove over medium heat with some olive oil. Place the egg rings into the sauce pan and fill them with quinoa mixture. Flatten the top with a spatula.

Cook on medium heat for 4-5 minutes until nicely browned. Flip over and cook for another 3-4 minutes. Remove from the pan and gently run a knife around the edge of the ring to release the cake. Repeat until all of the quinoa mixture has been used.

Serve warm with fresh salad and roasted pumpkin hummus.

For Morrocan Spice Blend: Mix all spices together and store in a jar.