I love grains…there I said it! I could eat them everyday with veggies…if I could be a vegetarian I would but it just doesn’t work for me. Last week at work, we served both a quinoa (pronounced “qin-wah”) and a black rice (which is in the grass family) dish so I thought I’d create a combo meal with two of my favorite types of grains and include some veggies I had around the house.
Keep in mind you can switch out any veggies or grain so let yourself be creative…you can also add your favorite cheese if you want to add a cheese to this recipe but I was trying to keep it healthy.
Based on my program (excluding the jalapenos), here are the facts per cake…Calories 74, Total Fat 1g, Total Carb 10g, Protein 4g
Quinoa and Black Rice Cakes
Ingredients
- 1 cup Quinoa, uncooked
- 1 cup Black rice, uncooked
- 3 large Eggs
- 2 whole Zucchini, shredded
- 1 whole Carrot, shredded
- 1/2 Red onion, small chopped
- 1 whole Jalapeno, with seeds if you want it hot, minced
- 3 cloves Garlic, minced
- 1/2 Red bell pepper, small chopped
- 1/4 cup Cilantro, chopped
- Salt & pepper, to taste
Directions
- Make your quinoa and black rice based on how package describes to make it. Drain from water, mix together and place in refrigerator to cool down.
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and spray with a cooking spray...time to start shredding, shred and chop all your veggies.
- In a large bowl add your quinoa, black rice, eggs and all the rest of your veggies. Stir until well mixed.
- I used a 3" ring and placed my mix in the ring, slightly pressing down, this way they are all the same size.
- I placed them all on a baking sheet and baked for 20 minutes...I removed them, flipped them and baked for an additional 5 min as I like them crispy...and YUMMMY!
These can be placed in a container and warmed up in a toaster oven or microwave to enjoy at another time...or you can freeze them to eat at another time.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use