Courgette and Quinoa Cakes with Vegetables
Quinoa is a gluten-free cereal with many properties. Easy to digest, has a high-value protein content. Usually, we eat this dish for dinner, as it’s easy to prepare and everyone loves it!
Servings: 4 Difficulty: Medium Time: 40 Min.
- 2 SMALL ONIONS OR ONE LARGE
- 2 GARLIC
- 1/4 GREEN PEPPER
- 140 GR GRATED COURGETTE
- 1 TBSP COCONUT OIL
- 1 TSP TURMERIC
- 2 BAY LEAVES
- 1 TSP CARAWAY SEEDS
- 1 TSP FENUGREEK
- 100 GR COOKED QUINOA
- JUICE AND ZEST OF A LIME
- 6 GR GROUND GINGER
- 50 GR COCONUT MILK
- 6 GR CILANTRO
- 25 GR ARROWROOT
- 8 GR SOAKED FLAXSEED OR AN EGG
- A FEW DROPS UMEBOSHI VINEGAR
Heat the oil in a pan and add caraway seeds, turmeric, ground ginger, bay leaves and fenugreek. Add the chopped onion and garlic. Wait for a few minutes, until golden, and add the grated courgette together with the quinoa, the juice and the lime zest.
Apart, prepare the flax seeds, soak them for 10 minutes and blend them until you get a dense paste. You can add an egg if you’re not vegan.
- Finally, add the arrowroot diluted in the coconut milk, and the chopped coriander, until you get a dense paste. To end, add the beaten egg or flax seeds.
- When you have everything ready, try the dough and put more salt if necessary. If you see that it’s very flat in flavour, add a few drops of umeboshi vinegar.
- Form 6 cupcakes introducing the dough into muffin moulds previously lined with baking paper.
- Heat at 180ºC for 20 minutes until the cakes come out golden brown.
KITCHEN TIPS: You can substitute any spice/plant that you like and that can help you in the digestion: fennel seeds, cumin etc. In addition to turmeric, you can add a teaspoon of curry to give your cupcakes an exotic touch.