Quinoa Cakes

Preheat oven to 350ºF and line a 12-well muffin tin with paper liners. In a small pot, bring the stock to a low boil. Then stir in the 1/2 cup of quinoa. Cover the pot and let it simmer on medium low for 12 minutes, until the quinoa is tender. You should see little tendrils coming out of it. Fluff it up using a fork and then let it cool completely off of the heat.

While quinoa cooks and cools, prep the veggies and set them aside. Then measure the oat flour out into a large mixing bowl and set it aside. Whisk the egg, milk and olive oil together in another bowl for the wet ingredients. When the quinoa is cooled, add it to the bowl of oat flour. Add the Worcestershire sauce, salt, crushed red pepper and cumin and then whisk it all together. Pour in the wet ingredients and stir it all together well until it is a uniform batter. Fold in the chopped veggies to finish it up.

Scoop 1/4 cup of batter into each well of the prepared muffin tin, then bake the cakes for 20–25 minutes. They should be slightly crisp and golden on top and around the edges but still tender in the middle. Let them cool for a minute when they are done, then serve immediately! They make a great lunch, snack or side dish!