Quinoa cakes and vegetables for Mother's Day

Method

1. 1

   Preparation of quinoa

2. 2

   Start by thoroughly rinse the quinoa under cold water. Pour it into a saucepan with 30 cl of water and a pinch of salt, then bring it to a boil. Cover and cook over low heat for 15 minutes until the water is fully absorbed. Let cool out of the fire.

3. 3

   Cut vegetables

4. 4

   Finely graze the zucchini and carrot, then mince the onion and red pepper. Chop the garlic and parsley. Place it in a big bowl. Slightly squeeze the grated zucchini into your hands to extract excess water to avoid dampening the preparation.

5. 5

   Mixture of the preparation

6. 6

   Add the warmed quinoa to the salad bowl containing the vegetables. Then add the breadcrumbs, the grated emmetal, the marinated tuna drained and crumbled, then the egg. Pour cumin, paprika, salt, pepper and lemon juice. Stir carefully to obtain a homogeneous and fragrant dough.

7. 7

   Shaping of cakes

8. 8

   With slightly humidified hands, form thick and regular patties from the preparation. Place them delicately on a dish covered with baking paper. If the dough sticks to the hands, add some extra breadcrumbs to get a good hold.

9. 9

   Cooking

10. 10

    Heat a fillet of olive oil in a large skillet over medium heat. Gently place the cakes and let them brown 4 to 5 minutes on each side until you get a nice golden crust. Repeat if necessary to avoid overloading the stove.

11. 11

    Service

12. 12

    Serve the hot quinoa cakes and vegetables with a fresh seasoned salad. Add a fillet of lemon juice or herbal yogurt sauce for a touch of freshness that will delight your guests on Mother's Day.

Nutrition

calories

120

fatContent

3.5

fiberContent

3.8

sugarContent

2.7

sodiumContent

0.6

proteinContent

5.8

carbohydrateContent

15

saturatedFatContent

1.1

Indicative values from the source, for the original recipe.

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