■ 1 1/2 cups cooked quinoa (1/2 c dry + 1 1/2 cups water: Note 1:3 ratio) ■ 1 1/2 cups cooked brown rice (1/2 c dry + 2 c water: Note 1:4 ratio) ■ I suggest making extra grains to have on hand. Mix with veggies & sauces plus protein foods for quick meals or with fresh fruit, nuts, cinnamon & almond milk for breakfast or a snack. ■ 3 Tbsp ground flax seed mixed with 8 Tbsp water (set aside to gel: used as a substitute for two beaten eggs or 1/2 cup egg substitute) By using flax seed this is a vegan recipe (no animal products). ■ 2 grated carrots ■ 1 red pepper, finely chopped ■ 1/2 onion, finely diced ■ 6 cloves garlic, minced ■ 1/2 c quinoa flour or other flour (see recipe below to make flour) ■ 1/2 tsp cumin ■ 1/2 tsp Sea Salt ■ 1/4 tsp freshly ground black pepper ■ 2 tbsp canola or olive oil (to grease a cookie sheet) 1) Cook quinoa & rice separately as cooking times vary. 2) To make “flour” from quinoa or oats, grind in a coffee grinder (If you use quinoa flour this will be a gluten free recipe) 3) Chop all the veggies. Place in a big bowl with the cooked quinoa, brown rice, flour and flax mixture or eggs. Add the seasoning and mix with a fork. 4) Using a 1/4 cup measuring cup, scoop out the mixture. Place on a greased cookie sheet and flatten 5) Bake at 350 for 20 minutes. Flip & bake another 15 minutes. Each side should be a little brown. 6) These cakes freeze well for up to one month. 7) Serve with harissa (In a blender add: 2 chopped red peppers, 20 mint leaves, 2 sprigs fresh rosemary, 1 tsp ground coriander, 1/4 tsp each cayenne & sea salt. Puree and store in a jar, top with olive oil to cover & preserve for up to one month)
Originally published in the Santa Monica Daily Press print edition on May 3, 2008. Read the original PDF.