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.
Sweet Corn Quinoa Cakes
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
- 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.
- Stir in seasoning to your slightly overcooked quinoa. Add julienned squash and zucchini, hummus and corn and mix until well incorporated.
- 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.
- Serve over a salad and enjoy!