sweet corn quinoa cakes

August 22, 2011
Happy Monday, friends!

Things I've learned about myself.  I'm a hugger. I'm a skilled parallel parker.  I'm a book junkie. I'm terrified of grasshoppers.  I'm a music fiend.  I'm a super aunt.  I'm a realist.  I'm an over-smiler.  I'm a list-maker.  I'm an amateur rapper.  And one more?  I'm in love with summer.
These quinoa cakes are ideal for a summer meal.  Filled with fresh veggies and perfect served over a salad for lunch or dinner.  Obvi.

Sweet Corn Quinoa Cakes
vegan, gluten-free
1 cup quinoa
2 cups water
1 fresh ear corn
1/2 yellow squash, julienned
1/2 zucchini squash, julienned
3 tablespoons hummus
sea salt, to taste
1/4 teaspoon nutmeg
1/2 teaspoon curry powder

  1. Bring one cup quinoa to boil in 2 cups of water.  Reduce to simmer and cook about 15 minutes until there is no more water.  *I prefer to overcook my quinoa a bit to make these cakes because it will make a more "gummy" consistency lending itself well to be the binding agent in these cakes.  
  2. Stir in seasoning to your slightly overcooked quinoa.  Add julienned squash and zucchini, hummus and corn and mix until well incorporated.  
  3. Using a 1/4 measuring cup, scoop mix and form in the palm of your hand.  Cook over medium heat in a oiled skillet.  I slowly cooked each side for approximately 10 minutes. 
  4. Serve over a salad and enjoy!