You know it’s Labor Day when there’s tartan! Gotta be reppin’ at the Scottish Gatherings and Games in all my Clan Scott-ness, ancient green tartan and all. Like a boss. Or a Scot. Which is pretty much the same thing!
Also… I made english muffins again! But… they were kind of flat. Delicious, but flat. So no recipe yet but a picture nonetheless because the little rising muffinlets were cute.
I kind of have a love-hate relationship with it… I either really do it right and really love it, or I’m rather meh about it. Like for instance if I just cook it with water and then expect myself to eat chicken and veggie on top of it, I’ll do it but I inevitably end up thinking less than flattering thoughts about it in my brain. However! When I do it right, like in these little guys, all is right in the quinoa universe.
Sorry that the carrots are rather aggressively orange in these photos…
They’re like little hockey pucks of deliciousness! Besides, who doesn’t like an excuse to make things in muffin tins?
Easy to throw together, delicious, and good for me. Of course I want a dinner like that! And versatile enough to be lunch (and breakfast if you’re me, odd child).
Quinoa Cakes with Peas and Zucchini
I made these in my so-called ‘jumbo’ muffin tins, but I didn’t fill them all the way and I don’t find them to be particularly jumbo anyway sooo… use what you have! I got 12, which was dinner for 3 with enough leftovers for my lunch. The recipe is slightly adapted from The Fitchen, here!
- 1/2 c dry quinoa
- 1 c water
- 1.75 c oat flour
- 1/4 c rye flour
- 1 c peas
- 1/2 c grated zucchini
- 1 flax egg [1 tbsp ground flaxseed+3 tbsp water]
- 1/4 c refined coconut oil, melted
- 1/4 c + 2 tbsp unsweetened rice milk (or other nondairy bev)
- 1/4 c nutritional yeast*
- 1.5 tsp baking powder
- 1 tsp sea salt
- pepper, to taste
*Nutritional yeast is easy to find in the bulk section—I get mine at Whole Foods
Firstly, cook quinoa! Start water and rinsed quinoa in a medium saucepan, bring to a boil, then turn down to a simmer and let it go, covered, until the water is absorbed (about 15-20 minutes). Don’t peek! It makes it take longer… Fluff it with a fork when done and let cool.
Preheat the oven to 350, and lightly grease muffin tins of choice (I use coconut oil or butter for this).
Grind your own oat flour in a food processor! 2 cups of oats=1.75 c oat flour, or thereabout. I swapped in a 1/4 c of rye flour, but feel free to use all oat. Toss flour into a largeish bowl, stir in cooled quinoa, baking powder, and salt, and set aside. Make your flax egg now, and set that aside as well. Grate zucchini, defrost peas. In a smaller bowl, combine all the liquid ingredients: flax egg, coconut oil, and rice milk, as well as the nutritional yeast. Stir liquid ingredients, zucchini, and peas into the dry bowl, until just mixed.
Fill muffin tins about 3/4 full, smooth the tops (or not), and pop them into the oven for 25 minutes. These keep well in the fridge to be reheated for lunch or breakfast later!