Corn, Zucchini and Quinoa Cakes

I think you've all learned by now that I'm a little quinoa obsessed these days.  OK, maybe a lot obsessed.  I probably make myself a bowl of quinoa, in one form or another, more often than any other side dish lately and I'm always trying different combinations of ingredients.  I've definitely learned that corn and zucchini are perfect matches to the naturally nutty flavor of quinoa.

So, the next step was to think about making it into a fritter or cake.  You could fry these, of course, but I wanted to make something that tasted good baked and produced an elevated flavor.  These cakes are sturdy and hearty.  They're great as a side dish with dinner but I actually love them for lunch with a salad.  Flavorful, filling and completely nutritious.  Sounds like a good thing to be obsessed with.  Enjoy!




Ingredients
1/2 Cup quinoa
1 Zucchini
1/4 Cup corn kernels
1 Onion, peeled and diced
2 Cloves garlic, peeled and minced
1 Tablespoon olive oil
1 Egg
2 Tablespoons all purpose flour
1 Tablespoon chopped herbs (basil, cilantro and parsley would all work well)
Salt & pepper to taste

Rinse the quinoa under cold water for a couple of minutes and place in a pot with 1/2 cup of water.  Bring to a boil, cover and reduce the heat to low.  Cook for 12 minutes then turn off the heat and let stand, covered, for an additional 5 minutes.  Remove the cover and allow to cool to room temperature.

Add the olive oil, garlic and diced onions to a pan and saute on medium heat until translucent.  Grate the zucchini on a box grater, squeeze the excess water out and add to the pan.  Toss together with the onion and garlic and remove from the heat to cool.  When ready, add the onion/zucchini mixture to the cooked quinoa along with the corn kernels and herbs.  Season to taste, add the egg and flour and mix thoroughly.

I found it's easiest to form thick, uniform cakes by using a round 3 1/2" cookie cutter.  Line a baking sheet with parchment paper, place the cutter on the paper and spoon the mixture into it until it comes up about halfway.  Gently slip off the cutter and repeat.  Bake in a 400 degree oven for 15 minutes, flip and bake for an additional 15 minutes.  Makes about 8 cakes or 4 servings.