Prep Time: 20 – 30 minutes

Cook Time: 10

Serving Size: 6

Ingredients: 

1 Large Zucchini – Wisbey Veggies

1/2 Cup TriColor Quinoa (cooked and cooled) – Western Rice Mills TriColor Quinoa

2 Tbsp Chia Seeds – Avafina Chia Seeds

1 Large Egg – McGillvary Creek Farm fresh eggs

1/3 cup Parmesan (grated) – Mt Lehman Grananana

1 Jumbo Garlic Clove – Peace Arch Red garlic

1 Chive 

Salt & Pepper

Olive Oil 

Garnish: 

Basil – Sky Harvest Basil microgreens

Cherry Tomatoes

Microgreens – Food on the Grow Microgreen Salad

Avocado Dressing – Koop Food Spicy Avocado Dressing 

Directions:

STEP 1

Roughly grate the zucchini over a paper towel or cheesecloth. Squeeze the liquid from the zucchini until dry—place in a large mixing bowl.

STEP 2

Add a large egg and beat to combine. Mince jumbo garlic and chive, add to a bowl and stir well.

STEP 3

Add cooked quinoa, chia seeds, salt & pepper, parmesan. Mix well to combine and chill in the fridge for 15 minutes to firm or until ready to cook.

STEP 4

Using a ¼ measuring cup, scoop mixture and form patties on your palm by gently patting in a circle and place on parchment paper. Make several at a time. 

STEP 5

In a medium skillet over medium-high heat, add olive oil and swirl to coat. Gently place the patties (do not overcrowd!) onto the skillet and cook for approx—3 minutes on each side. 

STEP 6

Let cook until golden brown and carefully remove and place them on a plate lined with a paper towel to remove excess oil. 

STEP 7

Repeat until all patties have been cooked. Set aside. 

STEP 8

In a serving plate, smear avocado dressing across and place quinoa cakes on top. Add cherry tomatoes, basil, microgreens and top with grated parmesan. 

Recipe Notes: 

These quinoa cakes freeze great for ready-to-eat snacks for the family! Once cooled, place in a freezer bag and store for up to 3 months! Then, when ready to eat, remove and place them in a toaster oven at 350 degrees for 10 minutes for a quick and healthy snack! You can thaw and eat cold for an on-the-go healthy snack! No zucchini? No problem! Swap with yellow squash, roasted peppers, potatoes and more!